Monday, August 10, 2020

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. 

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.    

Gratin aux Courgette

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. 

 


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

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

21 comments:

  1. Always happy to find more zucchini recipes this time of year. Can't wait to make this.

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    1. One can never have too many zucchini recipes, especially if you're growing any. This was really tasty.

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  2. I am always looking for yummy zucchini recipes! This sounds like a wonderful version - definitely something I would enjoy! I hope you're feeling much better, bodies are great until they act up on us... my back has gone out a couple times over the past year and each time I am reminded of how much I enjoy taking it for granted when it's fine!!

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    1. I love zucchini, and am so glad I ran across this recipe. I'm of the opinion that there is no such thing as too many zucchini recipe options.
      I'm doing much better, thanks, just not up to standing for more than a few minutes yet. I do feel rather betrayed by my body as well. sigh this getting older sucks rocks. It's so easy to forget how painful something was when the pain is gone. I sympathize with you on your back going out.

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  3. Nice save on the tarragon! Hope you get better soon!

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    1. Thanks, nothing like not having it all 'mise en place'. I'm improving, little by little.

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  4. Such a great use for zucchini! I love all that cheese.

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    1. As my daughter would say, Cheese is the main food group, the zucchini wasn't bad either.

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  5. Mental note...buy zucchini the next time I am the farmer's market! This looks yummy!

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  6. Yum! Un gratin aux courgettes, bringing back childhood memories!

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    1. Courgettes just sounds so much more elegant than zucchini, but this dish is a make again dish.

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  7. Wish you a speedy recovery Sid! This courgette dish looks too delicious, should try this soon!

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    1. Thanks, this dish will be made again and again. Simple, quick and totally delicious.

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  8. Sorry you weren't well enough to make your original plan but this looks a great discovery instead - always good to have ways to use up zucchini.

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    1. One can never have too many zucchini recipes, especially at this time of year.

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  9. I am loving your recipe with different cheese mix and use of fresh cream. And the use of courgette at this time of the year is just wow

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    1. Right now everyone has lots of them around, this is a great recipe to use them up as well as a nice change of pace as well.

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  10. SO sorry to hear you've been in pain but that recipe looks fantastic and I just got a few zucchini's in my Misfits box today! Pinned.

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    1. I'm doing a repeat of it tonight as I still have a zucchini in the fridge and I like this as nice change to the usual recipes with zucchini. Thankfully, I am on the mend.

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  11. This will be a delicious recipe that we will love! Thanks so much for sharing with us at Full Plate Thursday,499 and hope you have a great week!
    Miz Helen

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