Zucchini gratin with cheese

Serves six. This is the provencal version – there is probably also a version in the middle east cookbooks strangely enough. The picture is probably that version.


  1. 2000g zucchini diced
  2. 4 tbsps olive oil
  3. 115g gruyere cheese, grated
  4. 120ml light cream
  5. 1/2 tsp grated nutmeg
  6. 1 tsp dried sage leaves
  7. salt and pepper


Place zucchini with oil in a very large saucepan and cook stirring occasionally over a medium heat for 15-20 mins or until tender. Turn out into a colander and let stand for 30 mins to drain off the excess moisture.

Preheat oven to 200C, press the zucchini with the flat side to a slotted spoon to (to get rid of further moisture?) and transfer to a gratin dish. Add half the cheese, the cream, nutmeg and sage leaves and stir well to mix. Add salt and pepper.

Smooth the surface with the back of a fork (to stop burning at peaks?), sprinkle with the remaining cheese and bake for 15-20 mins.


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