Zucchini Gratin with Camembert and Bacon

Ingredients

• 200 g Camembert from Normandy (AOP, raw milk) (Cut into small dice, half a camembert per person)
• 2 pcs Zucchini (Medium, peeled leaving a strip of skin, sliced 4‑5 mm)
• 200 g Smoked bacon (Slices cut into strips)
• 3 pcs Shallots (Small, peeled and finely sliced)
• 1 clove Garlic clove (Peeled and coarsely chopped)
• 2 tbsp Extra virgin olive oil (For cooking the bacon and shallots)
• to taste pinch Freshly ground black pepper (Add at the end of cooking)
• to taste pinch Fleur de sel (Use sparingly, bacon is already salted)
• 2 tbsp Breadcrumbs (or crushed toast) (Optional, to absorb juice and add crunch)

Instructions

1. Prepare the zucchini

   Wash the zucchini, peel leaving a strip of skin, then cut into rounds 4‑5 mm thick.

   Time: PT5M

2. Chop the garlic and shallots

   Finely slice the three shallots and coarsely chop the garlic clove.

   Time: PT3M

3. Sauté the bacon and shallots

   Heat 2‑3 tbsp olive oil in the pan, add the cut bacon and shallots. Cook over medium heat for 10 minutes, stirring, until the bacon is lightly golden and the shallots are soft.

   Time: PT10M

   Temperature: medium heat

4. Cook the zucchini

   Add the zucchini rounds to the pan, cover and cook for 7 minutes over medium heat, stirring lightly at halfway.

   Time: PT7M

   Temperature: medium heat

5. Preheat the oven

   Preheat the oven to 180°C while the zucchini cook.

   Time: PT5M

   Temperature: 180°C

6. Transfer to a gratin dish

   Pour the zucchini‑bacon‑shallot mixture into the gratin dish, spread evenly and sprinkle the breadcrumbs.

   Time: PT2M

7. Add the Camembert

   Arrange the Camembert dice on top, add a turn of freshly ground black pepper and a little extra breadcrumbs.

   Time: PT2M

8. Gratin in the oven

   Place the dish in the oven and bake for 30 minutes at 180°C until the Camembert is melted and golden.

   Time: PT30M

   Temperature: 180°C

9. Rest and serve

   Remove the gratin from the oven, let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

512

Protein

25 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Camembert from Normandy (AOP, raw milk): Brie, Pasteurized Camembert
• Instead of Zucchini: Yellow zucchini, Eggplant
• Instead of Smoked bacon: Lardons, Pancetta
• Instead of Shallots: Red onion, Yellow shallots
• Instead of Garlic clove: Garlic powder
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Freshly ground black pepper: White pepper
• Instead of Fleur de sel: Fine salt
• Instead of Breadcrumbs (or crushed toast): Panko, Homemade breadcrumbs

Equipment Needed

• Pan (28 cm width)
• Oven
• Gratin dish (ceramic or glass)
• Chef's knife
• Cutting board
• Tablespoon (measure) (optional)
• Wooden spatula (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Sauté the bacon and shallots without burning them.
• Cook the zucchini covered so they stay slightly firm.
• Gratin in the oven until the Camembert develops a beautiful colour.

Chef Tips from the Video

• Use an AOP Camembert from Normandy for authentic creamy flavor.
• Add a teaspoon of crème fraîche before baking for extra richness (optional).
• Serve with a dry cider or mint herbal tea to balance the cheese richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; the cheese would lose its texture.

Room temperature: Can stay at room temperature for 1 hour after cooking.

Make-Ahead Tips

• The zucchini‑bacon‑shallot mixture can be prepared ahead and refrigerated for 2 h before cooking.
• Assemble the dish, cover and keep refrigerated until ready to bake.