Best Gratin De Courgettes Au Parmesan Zucchini And Parmesan Gratin Recipes

COURGETTE GRATIN

Steps:

• Preheat the oven to 200C/Fan 180C/Gas 6
• Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
• Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.
• Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes - it will not be enough to completely cover the courgettes, but this is fine - it will bubble up when cooking.
• Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI AND PARMESAN GRATIN

Steps:

• Preheat the oven to 350 degrees Farenheit.
• Spray a 9-inch square baking pan with nonstick spray. (You can use another size of pan, but be sure that the mixture is no more than 1 1/2 inches thick in the pan.)
• Mix all of the ingredients together well and pour into the pan.
• Sprinkle with additional Parmesan cheese to taste.
• Bake for 40-45 minutes, or until golden brown.

GRATIN DE COURGETTES AU PARMESAN (ZUCCHINI AND PARMESAN GRATIN)

Steps:

• 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.
• Preheat oven to 300 degrees F (150 degrees C). Butter a baking dish. Heat a kettle or pot of water to boiling.
• Beat eggs, cream, and Parmesan cheese together in a bowl; stir in zucchini mixture. Transfer mixture to the prepared baking dish.
• 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.
• Bake in the preheated oven until bubbling and set, about 45 minutes.

TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)

Steps:

• Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
• Meanwhile, bring two cups of water to the boil in a sauce pan, add the rice and cook until rice is tender, about 17 minutes. Drain the rice.
• Drain and rinse the zucchini. Spread it on paper towel and pat it to dry. Heat oil in a heavy skillet. Add onion and saute over a medium heat until the onion is translucent. Add zucchini and saute another two minutes. Remove from heat.
• Mix eggs, cooked rice, garlic and milk together in a bowl. Stir in the onion and zucchini. Add cheese and season to taste with salt and pepper.
• Preheat oven to 375 degrees. Oil a four-cup shallow baking dish. Spoon in the zucchini mixture. Place in oven and bake 30 to 40 minutes, until lightly browned on top.