Green and Yellow Courgette au gratin

Green and Yellow Courgette au gratin

This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper.
Prep Time20 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: French
Keyword: courgette, zucchini
Servings: 2
Author: Danielle Clark


  • 1 green courgette sliced into 5mm rounds
  • 1 yellow courgette sliced into 5mm rounds
  • 2 banana shallots diced
  • 2 tbsp butter
  • few sprigs thyme
  • few fresh basil leaves
  • 1 tsp minced garlic
  • sprinkle oregano
  • 100 ml creme fraiche or double cream
  • 50 ml milk
  • 1 tsp flour
  • 75 g parmesan or gruyere grated
  • salt and freshly ground black pepper to taste


  • Preheat the oven to 200C/Fan 180C
  • In a large skillet, saute shallots and garlic in the butter. Cook until shallots are translucent. Add the courgettes and herbs and season with salt and pepper.Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente.
  • Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.
  • Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.