Gratin de crozets aux courgettes, recette facile et parfaite pour un repas du soir

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: emmental cheese

Part-skim mozzarella reduces fat while maintaining a similar melting quality.

cream

🥗Healthier: half-and-half

💰Cheaper: milk + cornstarch

Using milk thickened with cornstarch lowers calories while still providing creaminess.

Cook the crozets in a pot of boiling water for about 15 minutes.

While the crozets are cooking, cut the zucchini into cubes.

Sauté the onion in a bit of olive oil until translucent.

Add the zucchini and mushrooms to the skillet and cook until tender.

Season with black pepper and spices, and add minced garlic.

Stir in chopped parsley and cream.

Once the crozets are cooked and tasted, mix them with the zucchini and mushrooms for about a minute to absorb the sauce.

Transfer everything to a baking dish.

Cover with grated cheese.

Bake in a preheated oven at 200°C (392°F) for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens