Such a glut of courgettes (zucchini) around – do you know that right now, the most popular recipe on my blog is Quick Summer Pickle – Sweet and Sour Courgettes? It gets more views every day than anything else at the moment! I love courgettes but unfortunately, Jake does not. No matter how I cook them, oven fries, griddled, sautéed, grated raw or ribboned in a salad – he just picks them out and says that it is a texture thing. I can’t even fool him anymore by saying that it’s cucumber – he’s waaaay beyond that stage now!
So in order to satisfy my craving for them, I tend to cook them so that they will keep for a couple of days at least – that means gratins and stews. This one is a riff on the very first recipe I posted a year ago, Courgette, Feta and Thyme Bake. I still can’t photograph it that well – it’s not a looker but it tastes fabulous warm, room temperature or cold.
This Courgette, Red Pepper & Mint Gratin with Chèvre is a good dish for a picnic or a barbecue as it can be made ahead and ideal for a buffet table as well. I like it on a slice of toasted sourdough with a rocket salad – it makes the perfect light lunch or supper. The combination of courgettes, mint, red pepper and goats cheese is lovely and fresh – perfect to see off the summer with.
My Courgette, Red Pepper & Mint Gratin with Chèvre is terribly easy to make. Sauté some shallots and peppers, then add the coins of courgettes, garlic and seasonings. While that is going on, mix up the custard – the eggs, creme fraiche and parmesan cheese. Then it’s just a matter of layering it all together and dotting it with chunks of chèvre (goats cheese) and popping it in the oven for half and hour or so. Now the trick with layering is to start off really parsimoniously – be as mean as you can get away with so that you have generous amounts left for the top layers. Printable recipe follows below, as always!
Courgette, Red Pepper & Mint Gratin with Chèvre
INGREDIENTS
- 1 Tbsp rapeseed or mild olive oil
- 2 large banana shallots or 1 medium onion
- 1 large sweet red pointed pepper
- 4 medium courgettes/zucchini
- pinch of salt
- pepper
- 2 cloves of garlic, minced
- ½ tsp finely chopped fresh rosemary
- 1 tsp vegetable bouillon powder
- a splash of water
- 1 tbsp fresh mint leaves finely chopped
- 3 medium free range or organic eggs
- 150 ml reduced fat creme fraiche
- Juice of half a lemon
- 2 Tbsp grated parmesan cheese
- 100 g of soft goats cheese/chèvre
INSTRUCTIONS
- Pre-heat oven to 220 C/450F and butter an oven proof dish.
- Warm oil in a large frying pan over a medium low flame
- Slice shallots into half moons and stir in.
- De-seed and slice the red pepper and stir in. Add a pinch of salt and give it all a stir.
- Slice the courgettes into ½ cm coins. When the shallots start to caramelise and the peppers are starting to soften, stir in the courgettes. Let these sauté for about 5 – 7 minutes, stirring frequently so that the shallots don’t catch. The courgettes should be just cooked through and a little browned in places. It does help to use a big frying pan.
- Stir in the minced garlic, the rosemary and the bouillon powder and add a little splash of water and scrape up the delicious caramelised juices that will have stuck to the pan. Turn off the heat, stir in the mint and set aside to cool while you get on with the eggs.
- Lightly whisk the eggs in a medium sized mixing bowl. Whisk in the creme fraiche , the lemon juice and the parmesan cheese. It will look slightly curdled and will thicken from the lemon juice but it is fine.
- In a well buttered ovenproof dish, layer a scant half of the vegetables and cover with a very scant half of the custard. Repeat, finishing by dotting blobs of the soft goats cheese over the top.
- Bake for 25-35 minutes until set and golden brown in places.
Serve warm or at room temperature.
Serves 6/8 as side dish or 4 as a light lunch with salad
Also fabulous to take on picnics or in packed lunches.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.
Woww!! This is really a great idea!! Another new dish to my must try list..
I am hearing it for the first time.. Loved it😃😊
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Thanks Nimmi – you can spice it up too – make a masala version!!
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Yeah.. Thats a good idea😊!!! Thank you for this tip…
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Delicious Selma, lots of zucchini out there this is a really great way to use them.
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I love having this in the fridge for when I just want something light to eat and Jake isn’t around with his carnivore cravings!!
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Such an amazing dish Selma. I can eat zucchini in any form. This is such a keeper recipe.
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And it’s quite healthy too, in terms of oil etc – all good fats in this one!
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Hmm I know the feeling, my boyfriend doesn’t like red peppers so I had to give up on some dishes, because he recognizes them immediately and says the whole thing is contaminated haha I like this recipe, sounds very easy, and true that is perfect for nice and quick lunch :)
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Jake feels the same way about red peppers too – I just chops them so small and stir them in with the onions when I am cooking a tomato sauce – then he doesn’t complain!
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Good idea! Haven’t thought about combining them like that with tomato sauce :)
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Great way to use up some of the zucchini from the garden, wonderful combination!
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Thanks Cheri – it’s always nice to have a few quick and easy courgettes recipes for this time of year!
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This looks so tasty Selma, definitely my kind of food! I find it really interesting that your courgette pickles recipe is the most popular on your blog at the moment. For the last 6 weeks my courgette flowers recipe has been getting 4 or 5 times as many views as anything else and I’ve also seen a massive spike in visitors from the UK. I have been thinking that it must be peak courgette season way up there (sadly, they are out of season down here in Australia). I look forward to trying your recipe in my summer :-)
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My spike is also from US visitors – isn’t it funny? Makes me think that I need to work on some new pickle combinations!
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Of course I had to look at the pickle recipe, i’ve bookmarked it for later in the year, but this gratin looks delicious enough to make now! Thanks Selma
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Thanks Sandra – it’s just nice to have in the fridge for a light meal when dining solo! Again today, the pickle recipe has had the most hits so far!
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Wow, this sounds so lovely. I just love the ides of the mint and Creme fraiche that you have added! :D
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With the mint, it’s a fresh tasting combination, Julianna x
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Sounds like a perfect way to use up your zucchini! My mom grows them and they got huge ones last year. I’ll definitely show her this recipe so she has a new way of using them.
I can see that this is so hard to photograph. You managed to make my mouth water though. Great job, Selma. :)
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Thanks Tina – hope your mum likes it! xx
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Oh my, that looks blinking lovely!!!!! I’m the only courgette eater in my house too, my husband believes anything remotely cucumber-like is the work of the devil!!! The only time I ever got him to eat any was on a pizza when he’d had a bit to drink…hee hee…;)
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Thanks Elaine – how funny that G doesn’t like them either!
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Sounds delicious Selma! Love the addition of mint and lemon for that hint of summer freshness.
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Thanks Margot. The lemon thickens up the custard quite dramatically which makes it easy to layer. And sharpens the flavour too.
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This sounds and looks fantastic Selma!
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Thanks Lori x
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I can almost smell the fabulous fragrance of this dish… vegetables covered with cheese. Yum!
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Thanks Fae – I have such a cheese fetish, I have realised. Not sure I could ever go dairy free…
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Very it looks especially for the fact that it’s wheat based .. And that cheese topping is so tempting… :)
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Oops… My bad, I meant zucchini based… I love zucchini in any form.. Other Gary I saw someone posted fritters that were Zuchini based… :)
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Yummmmm Selma!! You make the most amazing food :)
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Thank you again, Selma. I think this will be arriving on the Farrell dining table pretty soon. Forgot to say how your sticky, spicy chicken really brightened up G’s Monday evening. He thought it was delicious. I’ll second that.
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Thanks so much Tish – I am so pleased that G has enjoyed the chicken, I can’t tell you!! This courgette dish is really versatile – you could add all sorts to it, like peas and leeks and you could also try different cheeses too. x
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Wow just looks perfect Selma. …yummmmm
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Thanks Chitra!
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I love your step by step photos. This wouldn’t last long at my house! :)
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I keep meaning to step by steps with most of my recipes but once my hands get dirty, it just takes too long to stop to wash and dry them every few minutes…I probably need to use a couple of plastic bags to cover them with…hmmm
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Or just put your camera/phone in a ziploc bag! Hehe!
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Oh this is nice. Almost like a vegetable pudding. :p Who wouldn’t mind that now?
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