- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 small-medium zucchini
- 1 tbsp olive oil
- salt and freshly ground black pepper
- ½ tsp curry powder
- butter, for greasing
- 2 Saint-Marcellin cheeses, cut in half horizontally
- 1 whole egg
- 1 egg yolk
- 120 ml crème fraîche
- 2 tbsp finely cut chives
- watercress, to serve
Instructions
Preheat oven to 180°C. Wash the zucchini, then cut into 2 mm-thick slices.
Heat the oil in a large frypan over medium-high heat. Cook the zucchini, in two batches, for 4-5 minutes until golden and tender. Season with salt, pepper and curry powder.
Butter four individual gratin dishes. Arrange the zucchini over bases of prepared dishes. Top each with a piece of cheese.
In a bowl, combine whole egg and egg yolk, and crème fraîche. Season with salt and pepper. Pour over cheese and zucchini in dishes. Bake for about 12-15 minutes or until golden and cooked through. Scatter with chives and serve with watercress.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design.
In-video photography by Peter Warren.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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