Courgette gratin
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A great recipe for your home-grown courgettes, though this time of year in the UK (February), they'll have to come from the supermarket.
This is another great recipe for your Ghent night.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg (2lb) firm courgettes, skin on, washed and cut into thin rounds or julienned.
- Fine table salt and freshly ground black pepper
- 4 tablespoons olive oil
- 2 large onions, peeled and chopped
- 4 garlic cloves, peeled and crushed
- 3 free range eggs plus 1 free-range egg yolk
- 75g of your favourite hard cheese, or a mixture of, grated: ( eg: Parmesan cheese, Jarlsberg cheese, mature Cheddar cheese, Gruyère cheese)
- 5 tablespoons cooked white rice, I prefer basmati rice for this as it has a nice flavour
- 2 tablespoon of freshly chopped parsley
Mise en place
- Add the courgettes to a colander and shake a few tsp of salt evenly over them to extract some of the excess liquid which will spoil the gratin.
- Leave for 30 minutes then rinse well and, let them drain for few minutes, then gently squeeze any more excess liquid from them.
- Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Heat 1 tablespoon of olive oil in a wok or frying pan
- Add a good grind of black pepper and then sauté the onions for 5 minutes until softened, don't brown them. Stir in the crushed garlic of the last minute just to cook the roughness from it
- Reserve the onions and garlic to a large mixing bowl and add 2 tablespoons of olive oil and when nice and hot, sauté the courgettes until softened, about 12 minutes
- Add all of the eggs to a the mixing bowl holding the onions and garlic and beat with a fork
- Mix in the cooked rice into the courgettes to absorb the oil, and add to the egg mixture together with 50 g of the grated cheese, onions and garlic
- Season with a little salt and black pepper
- Pour the mixture into a shallow gratin dish and sprinkle with the remaining grated cheese and drizzle the last tablespoon of olive oil over the top
- Bake in the middle of the oven for 30 minutes
Serving suggestions
Allow to cool a little so it can be served warm and serve, sprinkled with freshly chopped parsley.