Gratin aux Courgette

 It's time for our monthly Baking Bloggers themed post.  This month we're Baking from France.   Sue of Palatable Pastime is our hostess, and is the driving force behind this blogger gathering.  

When I saw the theme for this month, I knew exactly what I wanted to make.   I've been obsessed with the idea of learning how to make Macarons, and figured that this would be my excuse to play in the kitchen with a new idea.

You know the saying 'best laid plans of mice and men gang aft agley'?   Well that is true in spades.  

I ended up with a bad case of sciatica a couple of weeks ago and have basically been confined to my recliner, unable to stand for more than a few minutes at a time from the pain in my leg.   I am on the mend, but it's a slow go.  

That meant that I could either bow out this month or could come up with another dish.  

I chose the latter.  

I decided to use the last zucchini from my Misfits Market box to make this dish, Gratin aux Courgette. 

Courgette is the french name for Zucchini.    It sounds so elegant doesn't it?  

And since I'm the only one who eats this sort of thing in my house I scaled the recipe down to make two servings.    

I ate one serving with my Patty Melt and the remainder made a great breakfast, when I reheated it. 

I got the inspiration from here Bonjour Paris and changed it up a little.    I didn't have as much Parmesan Cheese as needed, but I did have some shredded Italian Cheese in the fridge I'd bought to make Lasagna, and subbed in some of that.    But for the rest, I left it alone.  

I have to say that this tasted decadent, and will definitely be made again and again. 

 It is pretty keto friendly as well.    

As well as being vegetarian.  

 I also have to admit to a bit of an oops.  I had the tarragon sitting out, ready to go and forgot it.  

So after baking, I sprinkled some on top and I have to say the Tarragon made the dish. 

 

Print

Gratin aux Courgette

Yield: 4-6

Author: Sid's Sea Palm Cooking -

Prep time: 5 MCook time: 35 MTotal time: 40 M

This light and yet filling dish is perfect for a light lunch or to serve as a side dish.

Ingredients:

•  6 medium zucchini (washed, unpeeled and sliced)
• 2 tbsp. chopped fresh tarragon (or 2 tsp. dried)
• 1  cup grated Parmesan cheese
• 1/2 cup shredded Italian Cheese mix
• 1/2 cup milk
• 1/2 cup whipping cream
• 2 eggs, slightly beaten
• salt and pepper, to taste

Instructions:

1. Preheat the oven to 350° degrees. Butter or spray with non-stick spray, a 9-inch diameter deep dish glass pie plate or a square 8 inch casserole dish. Layer half the zucchini in the buttered dish. Sprinkle half of the tarragon and 1/2 cup of the cheese. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine the milk, whipping cream and eggs in a bowl. Season with salt and pepper. Pour the custard over the zucchini. Sprinkle the remaining 1/2 cup shredded Italian cheese over the top. Bake until the gratin is set in the center, about 35 minutes. 
2. The original recipe called for sauteeing the zucchini in a little butter until it was browned. I omitted that step as I did not want mushy zucchini.  Mine was lovely and tender and still just a little crunchy
3. Note: I added the cheese to the milk/egg mixture, and then poured it over the top since I made a half recipe. 

Created using The Recipes Generator

 

Baking Bloggers

August 2020: French Baking

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe ---
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla