Courgette/Zucchini Gratin

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Another classic French dish from the farmhouse kitchen. In gratins, the vegetables are sometimes mixed with rice, eggs and cheese, omitting the cream. The following three recipes show the different methods.


  • 6 tablespoons olive oil
  • 675 g/ lb courgettes/zucchini, thinly sliced
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed
  • 50 g/2 oz/ cup rice
  • 3 eggs, beaten
  • 50 g/2 oz/½ cup Parmesan cheese, grated seasoning to taste


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Heat the oil in a pan and cook the courgettes/zucchini and onions with the garlic until just soft. Meanwhile, boil the rice until it is tender, then drain and rinse under hot water. Mix the rice with the vegetables and the rest of the ingredients and bake for 10-12 minutes, or until it is brown and the eggs have set.