Photograph of the finished Gratin de courgettes

France · Bí ngòi nướng phô mai Gratin de courgettes

Gratin de courgettes

1 hr 20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 3.1 lb
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Gruyère cheese Gruyère cheese 8.5 oz
  • Photograph of Rice Rice 4.2 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Onion Onion 1.6
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Nutmeg Nutmeg 0.1 oz

Method

  1. 1 Cut the zucchini into 5 mm slices, then toss with salt for 20 minutes and squeeze out the excess water.
  2. 2 Zucchini contains a lot of water; if not squeezed dry, the gratin tray will retain water and the surface will not turn golden.
  3. 3 Cook the rice in water for 12 minutes until the grains are partially swollen, then drain; the rice will absorb the remaining water from the pumpkin.
  4. 4 Sauté the onions and garlic for 6 minutes, then mix them with the squash and rice.
  5. 5 Beat the cream with eggs and nutmeg, then pour into a pan and sprinkle with Gruyère cheese.
  6. 6 Bake at 180 degrees for 40 minutes, or until the top is golden brown and the filling has set.

With an appliance

  • Air fryer 55 min

    Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 26 minutes, rotating the tray at minute 13. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking