Gratin de Courgettes au Parmesan (Zucchini and Parmesan Gratin)

Gratin de Courgettes au Parmesan (Zucchini and Parmesan Gratin)
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 pound zucchini, sliced
  • 3 eggs, beaten
  • 1/4 cup heavy whipping cream
  • 1 1/2 ounces grated Parmesan cheese


  1. Heat butter in a large skillet over medium-high heat; saute onion, carrots, and parsley until lightly browned, 3 to 4 minutes. Add zucchini and saute until zucchini is tender, about 15 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C). Butter a baking dish. Heat a kettle or pot of water to boiling.
  3. Beat eggs, cream, and Parmesan cheese together in a bowl; stir in zucchini mixture. Transfer mixture to the prepared baking dish.
  4. Place a clean kitchen towel in the bottom of a roasting pan. Arrange the baking dish on top of the towel and pour boiling water halfway up the sides of the baking dish, creating a water bath.
  5. Bake in the preheated oven until bubbling and set, about 45 minutes.

05/21/2018
Gratin de Courgettes au Parmesan (Zucchini and Parmesan Gratin), recipe PT15M PT1H 5 455 calories

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