Last Updated on January 4, 2026
How to make a Courgette Gratin
At this time of year, life in the kitchen seems to focus on different ways to use up a glut of whatever I’ve been growing. This courgette gratin (or zucchini gratin if you are in the USA) is a real favourite because it’s just as good for a light lunch or supper as a side dish with a roast or casserole.
Living in central London I’m incredibly lucky to have any form of garden at all. Rather than pretty flowers and shrubs though, mine is a working garden, full of herbs and vegetables. There are always courgettes (zucchini) and tomatoes along with a variety of herbs, salads, kale and beans. I have a fascination with courgettes and, although they are rather inappropriate for a small space, I try to grow several varieties. This year, I have yellow and green, some rather beautiful round French courgettes and pattypan squash all taking over my raised beds like triffids. Early mornings are spent with a paintbrush hand-pollinating the girls while I lurk in the shadows of evening to trap the slugs that seem to like my courgettes just as much as I do.
Ripe courgettes make soups, salads and dishes including this luscious and indulgent courgette gratin. It’s easy to flex the portion sizes and, although it doesn’t freeze, it will keep well in the fridge for a day or so and can be eaten at room temperature or warmed up in an oven or air fryer.
This time I made the entire dish in the air fryer (enough as a very generous side dish for three of us) but of course, if you need to make a larger quantity or are cooking something else in the oven then that will work perfectly well too. I also used double (heavy) cream, but if you are looking for a lighter dish then creme fraiche will also work.
This gratin uses egg rather than flour or cornflour to help thicken the mixture so it’s a bit like a cheesy egg custard. I find it works particularly well with courgettes, which tend to hold rather a lot of water. I’ve used Emmental in this recipe simply because when I was shopping it was on special offer. Feel free to use your own favourite hard ‘melting’ cheese – Gruyere, Gouda, Leerdamer or even Cheddar will work!
Start by slicing your courgettes into neat rounds that are about 1/4cm thick. While you need them to cook through, it’s a dish that benefits from having just a bit of bite – and that means avoiding the kind of fine slices you might use for a gratin dauphinoise. If you have time, put the slices into a colander over a bowl, sprinkle with salt, cover with a clean tea towel and leave to drain for a few hours. Then rinse and pat dry. If you don’t have time, don’t worry, just make sure you pat the slices dry with kitchen paper or a clean tea towel.
Heat a tablespoonful of olive oil in a large frying pan and cook the slices for a few minutes on both sides, working in batches. The aim is to just soften them a little with a bit of colour, rather than cook them completely.
While you are doing that, make up with cream and egg mixture by whisking one egg with 250ml of heavy cream, or for a lighter version with 250ml of creme fraiche. Grate in some nutmeg – about a quarter of a teaspoon and season the mixture with pepper. If you’ve drained your courgettes using salt, I would not add more at this stage, but if you skipped that step, then add salt to taste.
As you can see, I’ve made this twice – the smaller version was cooked in a Le Creuset skillet and was just enough for two.
I rather like the way that cooking it in a cast iron pan helps make it puff up – and I also aim for a crispy top. But, it’s something that you can easily vary to suit your own taste. If you are serving it as a main dish, I’d recommend a simple salad on the side. Or you could indulge in some Parmentier potatoes if you want something more substantial – those delicious crispy morsels are a good textural contrast to the melting courgette gratin.
Want to try for yourself? Here’s a printable version of the recipe for courgette gratin.
Courgette Gratin
Ingredients
- 2 medium courgettes
- 250 ml double cream
- 1 tablespoon olive oil
- 1 medium egg
- 150 grams Emmenthal or Gruyere cheese grated
- 1/2 teaspoon nutmeg
- 1 tablespoon fine salt
- salt and pepper to season
- fresh basil or thyme leaves to garnish
Instructions
- Top and tail the courgettes, then cut into disks about 1/4cm thick
- If you have time, put the disks into a large colander, sprinkling with the fine salt and drain for 2-3 hours
- Rinse the disks and pat dry.
- Fry them in batches in the olive oil in a single layer on a low to medium heat.
- Turn once and cook for 2 minutes on each side. Don't let them get too brown.
- Meanwhile, whisk the cream and egg together with the nutmeg and salt and pepper to season. I'd suggest not adding additional salt if you've drained your courgettes earlier.
- Stir through about half of the cheese
- Layer the courgettes prettily in a pan that will fit into the air fryer if you are using one. Your pan should be around 4-5 cm deep
- Pour over the cheese and egg mixture, then scatter over the remaining cheese
- Bake in the air fryer at 170C for 20 minutes, then turn the heat up to 190C or set the grill and cook for a further 10 minutes till the top is golden brown and the cheese is melted.
- Serve garnish with basil or thyme
Nutrition
This is so gooey and creamy. A real win with the family. So satisfying, I think I found my new favourite comfort food.
I loved how cheesy and creamy this zucchini dish came out. I also appreciate the lower carbs as I am not supposed to eat much – thanks!
This was so easy to make and delicious! I had a bunch of zucchini to use up, and a baked dish was perfect as it wasn’t so fresh looking. Creamy, tasty finish, served with some grilled chicken. Yum!
Such a delicious way to enjoy courgettes. I made this gratin for my family last night and served it with a side salad and everyone loved it, thanks!
I have just planted zucchini and am looking forward to making some good recipes.this creamy zucchini with cheese will be a sure love at home.