Zucchini Gratin

Ingredients

• 8 pcs Zucchini (Medium, washed and dried)
• 100 g Unsalted butter (Softened, mixed with 2 finely chopped garlic cloves)
• 250 ml Thick fresh cream (35%) (Heat gently, do not boil)
• 200 g Grated cheese (type Gruyère or cheddar) (Finely grated)
• 2 g Ground black pepper (Freshly ground)
• 10 g Fresh parsley (Chopped, optional for garnish)

Instructions

1. Prepare the zucchini

   Wash the zucchini, dry them, then slice into rounds about 0.5 cm thick.

   Time: PT10M

2. Prepare the garlic butter

   Mix the softened butter with 2 finely chopped garlic cloves and a pinch of salt. Form two small balls and set aside.

   Time: PT5M

3. Sauté the zucchini

   Heat the pan over medium heat, add one garlic butter ball, then the zucchini rounds. Sauté for 5 minutes, stirring regularly, until they release their water but remain slightly firm.

   Time: PT5M

   Temperature: moyen

4. Preheat the oven

   Preheat the oven to 300 °F (149 °C) on convection mode while the zucchini cook.

   Time: PT5M

   Temperature: 149°C

5. Bake

   Spread the zucchini in an even layer on one or two sheets, add the second garlic butter ball in small pieces, then bake for 20 minutes until lightly golden.

   Time: PT20M

   Temperature: 149°C

6. Prepare the cheese sauce

   In a saucepan, heat the cream over low heat without bringing to a boil (about 5 minutes). Add the grated cheese in batches, stirring gently until fully melted. Season with black pepper.

   Time: PT5M

   Temperature: basse

7. Assemble the gratin

   Place the cooked zucchini in a gratin dish, pour the cheese sauce evenly over the top.

   Time: PT5M

8. Broil the gratin

   Place the dish under the oven's broiler for 3 to 4 minutes, until the top is nicely browned and slightly crisp.

   Time: PT4M

   Temperature: gril

9. Rest before serving

   Remove the gratin from the oven, let rest 20 minutes at room temperature before cutting. This allows the gratin to set and makes serving easier.

   Time: PT20M

Nutrition Facts

Calories

605

Protein

20 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Olive oil + garlic
• Instead of Thick fresh cream (35%): Liquid cream 30%
• Instead of Grated cheese (type Gruyère or cheddar): Grated mozzarella cheese, Emmental cheese
• Instead of Fresh parsley: Chives

Equipment Needed

• Chef's knife
• Cutting board
• Large skillet
• Baking sheet
• Oven (convection)
• Saucepan
• Whisk
• Silicone spatula
• Mixing bowl
• Cheese grater
• Measuring tool (ml and g)
• Heat‑resistant kitchen gloves
• Timer or stopwatch

Critical Steps — Do Not Skip

• Do not boil the cream when preparing the cheese sauce.
• Watch the broiling to prevent the cheese from burning.
• Sauté the zucchini over medium heat so they release their water without burning the garlic butter.

Chef Tips from the Video

• Use a blend of cheeses (Gruyère + cheddar) for deeper flavor.
• Lightly sprinkle gluten‑free breadcrumbs before broiling for extra crispness.
• Add a pinch of grated nutmeg to the sauce for a warm note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2–3 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice the zucchini and keep them in cold water in the refrigerator for up to 24 h.
• Prepare the garlic butter and keep it refrigerated; it lasts 5 days.
• The cheese sauce can be made ahead and gently reheated before assembling.