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Courgettes (zuchinis)

A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.

510 K 1× 2.0/5 (91 reviews)

1 hour 20 min. difficulté

Easy

6.25 €

6 people

11 Ingredients

Last modified on: October 13^th 2010

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For 6 people, you will need:

1 3 courgettes
2 2 cloves garlic
3 1 bayleaf
4 1 sprig rosemary
5 2 leaves sage
6 4 tablespoons olive oil
7 1 sprig thyme
8 250 ml cream
9 100 g Comté cheese
10 salt
11 pepper
Total weight: 1,185 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 40 min.

Cooking: 45 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Preheat your oven to 392°F or 200°C.

Wash and brush 3 courgettes, trim off ends.

Stage 2 - 10 min.

Cut courgette into fairly thin slices (if possible using a mandoline).

Stage 3 - 1 min.

Heat 4 tablespoons olive oil in a large pan over medium heat, then add 1 bayleaf, 1 sprig thyme and 1 sprig rosemary, 2 leaves sage and 2 cloves garlic en chemise.

Cook one minute.

Stage 4 - 2 min.

Tip in courgette slices and stir well.

Do not salt, because this will draw out the courgette juices.

Stage 5 - 10 min.

Cook for about 10 minutes, until slices are lightly browned.

salt and pepper, mix well, and cook another minute.

Stage 6 - 5 min.

Remove and discard herbs and garlic, then pour courgettes into a strainer, and leave to drain.

Stage 7 - 10 min.

Prepare gratin mixture by mixing 250 ml cream with 1100 g Comté cheese, salt and pepper.

Stage 8 - 1 min.

Butter an oven-proof dish.

Stage 9 - 3 min.

Put half the courgettes in the dish in an even layer.

Spread half the cheese-cream mixture over.

Stage 10 - 3 min.

Add remaining courgettes in a second layer, and add the rest of the cheese-cream mixture.

Stage 11 - 30 min.

Put in the oven for about 20 to 30 minutes...

Stage 12

... until top is golden brown.

Remarks

If you don't have all the herbs specified for the recipe, it doesn't matter, just use what you have.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	20 RDI=2 %	190 RDI=30 %	1,910 RDI=100 %	8,000 RDI: 100 %
Per 100 g	3 RDI=1 %	1 RDI=0 %	20 RDI=2 %	160 RDI=8 %	680 RDI: 8 %
Per person	6 RDI=2 %	2 RDI=0 %	30 RDI=5 %	320 RDI=20 %	1,330 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 6 people : 6.25 €
Per person : 1.05 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

Very easy, very good. Thanks! Sauteeing the herbs & garlic gave it a nice, subtle flavor. Cooking then draining really helped reduce the water. I used yellow squash from garden in honor of the maille jaune. Vive le Tour!
Posted by Karen july 24^th 2009 at 11:39 n° 1

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