serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
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.
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.
