This is another very easy recipe but with a French influence this time! If you still have an abundance of zucchinis in the garden, this might be the perfect way to cook them. This zucchini or courgette gratin makes for a simple yet satisfying main course, vegetarian dish or side dish to roast lamb, beef or chicken, pan-fried or barbequed salmon. Served with a freshly dressed seasonal salad, crunchy bread and a glass of Chablis, Chardonnay or Semillon or Cabernet, Merlot or Pinot Noir. Enjoy! Sylvia xx
INGREDIENTS Serves 2-4
200g-400g zucchini, stalk end trimmed and cut into even pieces or dice
60ml-100ml (3-5 Tablespoons) cream
Approx. 2-4 teaspoons sage leaves finely sliced/shredded, plus extra small whole leaves
2-5 Tablespoons grated Gruyere or Parmesan
Freshly grated nutmeg
Salt and freshly ground black pepper
Buttered gratin dish
Preheat oven to 200˚C
- Blanch the zucchini in boiling salted water for about 1 minute. Refresh under cold water. Drain well and set aside.
- In a small mixing bowl, combine the cream, sliced sage leaves, half the grated cheese and a pinch or two of freshly grated nutmeg. Season to taste with salt and pepper. Stir to mix well.
- Place the zucchini pieces evenly into the buttered gratin dish and pour over the cream mixture.
- Top with the extra whole sage leaves and remaining grated cheese..
- Place in preheated oven and bake for approx. 15-20 minutes until golden brown.
- Serve as a main dish or an accompanying vegetable dish with a roast lamb, beef or chicken or as a vegetarian dish with fresh crunchy butter bread.