Gratin of Courgettes

Courgettes en cazuela

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Puffy and golden, this appetizing and smooth-textured way of cooking courgettes is good enough to be eaten stand-alone or would be an ideal accompaniment to roast or grilled meat, particularly lamb; in restaurants, such gratins are often cut into squares and served individually but I favour putting the whole dish on the table, to share.

In the Roussillon this would be cooked and presented in an auburn- coloured, round and shallow terracotta dish called a cazuela, glazed on the inside. These are made in le Bisbal in Catalonia and often appear on Languedoc markets, costing about 2–3 euros each; they are good in the oven, and even on the top of the stove, provided you use a heat diffuser. To prepare a new one for use.

Ingredients

    Method