Curry zucchini gratin


  • 2 zucchini (1.5 kg)
  • 2 eggs. 20 cl of light cream (or unsweetened condensed milk, or soy milk for fans)
  • 2 tablespoon (s) of curry
  • 1 garlic clove, minced
  • 1 pinch of ground nutmeg
  • salt and pepper, grated grated gruyère (or parmesan).

optional, according to taste:

  • 1 handful of mint leaves
  • 100 g of bacon (or a piece of minced meat)


  • Wash and peel the zucchini. Cut them into thin slices using a mandolin.
  • Place them in a gratin mold.
  • In a bowl, beat the eggs and cream. Add the curry, garlic and nutmeg. Add salt and pepper.
  • Pour this preparation over the zucchini and mix well in the dish, for a good distribution of the ingredients. Sprinkle with grated cheese, to taste.
  • Cover with aluminum foil and cook at 180 ° C / th.6 for 30 minutes, then remove the aluminum foil and continue cooking for another 10 minutes to brown.

A balanced recipe, as an accompaniment to white meat or fish, with a little drizzle of tomato coulis …

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