MON GRATIN DE COURGETTES, un excellent plat d'été Mère Mitraille - Gourmandises TV

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella cheese

Emmental is a good melting cheese that is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often cheaper and provides a similar flavor.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunchy texture.

Preheat the oven to 375°F (190°C).

Slice the zucchini into thin rounds.

Heat olive oil in a skillet over medium heat.

Add chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.

Layer half of the zucchini slices in a baking dish.

Season with salt, black pepper, and a pinch of nutmeg.

Spread half of the sautéed onion and garlic mixture over the zucchini.

Pour half of the heavy cream over the layers.

Sprinkle half of the gruyere cheese on top.

Repeat the layering with the remaining zucchini, onion mixture, cream, and cheese.

Top with breadcrumbs and remaining parmesan cheese.

Bake in the preheated oven for 25-30 minutes until golden and bubbly.

Let it cool for a few minutes before serving.

Garnish with fresh parsley and lemon zest before serving.

Cooking Techniques

Spice Level:

Allergens