(3) Zucchini Gratin

Gratin de Courgettes

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 pound zucchini sliced coin-thin (mandoline)
  • 3 tablespoons olive oil
  • Salt, pepper
  • 2 ounces stale bread, crusts removed, soaked in hot water, well squeezed
  • 3 ounces Swiss Gruyère cut into ¼- to ⅛-inch dice
  • Persillade: 2 peeled cloves garlic pounded to paste in a mortar, mixed with a handful of chopped parsley
  • 1 egg
  • Olive oil (for the gratin dish and the surface)


    Toss the zucchini slices, salted, in the olive oil over a high flame (tossing every few seconds) for 5 or 6 minutes or until limp and but lightly colored.

    Mix together the soaked bread, diced cheese, persillade, egg, salt, and pepper, beating with a fork. Stir in the sautéed zucchini and smooth the mixture into an oiled gratin dish, sprinkle a bit of olive oil on the surface, and bake in a hot (about 425°) oven for ½ hour.