Introduction

There is something inherently sophisticated about individual servings. Whether you are hosting a formal dinner party or just trying to make a Tuesday night feel a bit more special, these Petits Gratins de Courgettes Ultra Moelleux (Ultra-Moist Zucchini Gratins) are the answer. In French cuisine, “moelleux” refers to a texture that is soft, tender, and cushiony—and that is exactly what you get with this recipe.

Zucchini is often relegated to a basic sauté, but when baked in a savory custard of cream, eggs, and nutty Gruyère, it transforms into a decadent treat. This recipe bridges the gap between a classic gratin and a light soufflé, offering a delicate flavor profile that celebrates fresh produce.

Why I Love This Recipe

I am a huge advocate for seasonal cooking, and when zucchini season hits, it hits hard. This recipe is my favorite way to use up a garden surplus because it feels like a “cheats” gourmet meal.

• Perfect Portion Control: Using individual ramequins makes serving a breeze and looks beautiful on the plate.
• Kid-Friendly: Even the pickiest eaters tend to enjoy vegetables when they are enveloped in a cheesy, creamy sauce.
• Versatility: It works as a light vegetarian main or a high-end side dish for roasted meats.

List of Ingredients

To achieve that signature “moelleux” texture, you’ll need the following:

• Zucchini: 2 medium-sized, firm zucchini (courgettes).
• Eggs: 2 large, room-temperature eggs.
• Light Cream: 100 ml (about 1/2 cup) of light cream or half-and-half.
• Cheese: 60g of shredded Gruyère or Emmental for that classic French flavor.
• Aromatics: 1 small yellow onion (optional but highly recommended) and a clove of garlic if you’re feeling bold.
• Oil: 1 tablespoon of high-quality extra virgin olive oil.
• Seasoning: Sea salt, freshly cracked black pepper, and a pinch of ground nutmeg.

Swaps and Notes

• The Cream: If you want a richer experience, use heavy cream. For a dairy-free version, a thick oat cream works surprisingly well.
• The Cheese: While Gruyère is traditional, you can swap it for sharp cheddar for a more aggressive bite or Parmesan for a salty crust.
• Vegetable Add-ins: Feel free to toss in some sautéed spinach or diced bell peppers to add color.

List of Steps for the Recipes

1. Prep the Oven and Veggies

Preheat your oven to 180°C (350°F). While the oven warms, wash your zucchini and slice them into thin rounds. If you are using an onion, mince it finely to ensure it softens completely during the sauté.

2. The Golden Sauté

Heat the olive oil in a large skillet over medium heat. Add the zucchini rounds and onions. Sauté for about 5–7 minutes. You aren’t looking to mush them; you just want them slightly golden and the moisture to begin evaporating. This prevents a “watery” gratin later. Season with salt and pepper.

3. Creating the “Appareil”

In a medium mixing bowl, whisk together the eggs and cream. Stir in the shredded cheese and that tiny pinch of nutmeg. The nutmeg is the “secret ingredient” that makes the cream and eggs taste more complex.

4. Assembly

Lightly grease four ramequins with butter or oil. Distribute the sautéed zucchini evenly among them. Pour the egg and cream mixture over the top, ensuring it seeps down between the layers of zucchini.

5. The Bake

Place the ramequins on a baking sheet (for easy handling) and bake for 25–30 minutes. You are looking for a beautiful golden-brown top and a center that is set but still has a slight “jiggle.”

6. Resting

Let the gratins sit for 5 minutes before serving. This allows the custard to firm up, making the texture truly melt-in-your-mouth.

Tips for Success

• Don’t Skip the Sauté: Zucchini has a high water content. Sautéing them first ensures your gratin isn’t soggy.
• Uniform Slices: Use a mandoline if you have one to ensure the zucchini rounds cook at the same rate.
• Room Temp Eggs: These incorporate much more smoothly into the cream than cold eggs straight from the fridge.

Serving Suggestions and Pairings

These gratins are incredibly versatile. For a light lunch, serve them alongside A Light Tangy Chicken Salad. If you are looking for a hearty dinner pairing, they act as a cooling side to the bold flavors of This Tomato Skillet with Okra and Sausage.

For an appetizer spread, I love serving these next to This Baked Brie Appetizer to keep the French theme going.

Nutritional Information (Per Serving)

• Calories: 165 kcal
• Protein: 8g
• Fat: 12g
• Carbohydrates: 5g
• Fiber: 1.5g

Storage and Leftover Tips

If you have leftovers, cover the ramequins with foil or plastic wrap and store them in the refrigerator for up to 3 days. To reheat, place them back in a 350°F oven for 10 minutes to maintain the texture. I do not recommend freezing these, as the zucchini can become mushy upon thawing.

More Recipes You Will Love

If you enjoyed this savory vegetable dish, check out these other favorites from the ChefManiac kitchen:

• This Cajun Chicken Sausage Gumbo – For when you need a bowl of soul-warming comfort.
• These Sheet Pan Quesadillas – The perfect quick-fix meal for busy weeknights.

---

Final Thoughts

These Petits Gratins de Courgettes prove that simple ingredients, when treated with care, can result in something truly extraordinary. I hope this becomes a staple in your home!

Did you try this recipe? I’d love to hear your thoughts in the comments below. Don’t forget to follow ChefManiac on social media for more daily kitchen inspiration!