CHEESY COURGETTE BAKE GOLDEN HERB GRATIN
The Cheesy Courgette Bake Golden Herb Gratin is a delightful balance of comfort and nourishment that transforms humble ingredients into a golden and flavourful dish. The freshly grated zucchini is squeezed to perfection, ensuring a tender base that pairs beautifully with creamy mozzarella. The almond flour and egg bring structure, while Italian herbs add aromatic depth that makes each bite fragrant and satisfying. A hint of sea salt enhances the natural sweetness of the courgette, creating a savoury profile that feels indulgent yet wholesome. This courgette bake is ready in thirty minutes and it is a single-serve bake that is versatile enough to shine as a breakfast, a brunch feature or a nourishing afternoon snack. It is naturally grain-free, low in sugar and rich in protein. The Cheesy Courgette Bake Golden Herb Gratin is best enjoyed warm and straight from the oven, with its golden crust and tender centre.
RECIPE CATEGORY
Side, Entree
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Vegetarian, Kid Friendly
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Cheesy Courgette Bake Golden Herb Gratin:
- 30 grams | 1.06 ounces | ¼ cup grated zucchini (courgette)
- 14 grams | 0.49 ounces | 2 tablespoons shredded mozzarella
- 50 grams | 1.76 ounces | 1 large egg
- 6 grams | 0.21 ounces | 1 tablespoon almond flour
- 0.25 grams | 0.01 ounces | ¼ teaspoon Italian herbs (dried)
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 151 kilocalories
- Fat: 10.3 grams
- Saturated Fat: 3.2 grams
- Carbohydrate: 3.1 grams
- Sugar: 1.5 grams
- Fibre: 0.9 grams
- Sodium: 751 milligrams
- Protein: 12.0 grams
- Calcium: 151 milligrams
- Potassium: 186 milligrams
- Iron: 1.4 milligrams
PREPARATION
These steps are followed for the preparation of Cheesy Courgette Bake Golden Herb Gratin:
- Preheat Oven: Heat to 180 ° Celsius. Grease a small ramekin or line it with baking paper for easy removal.
- Prepare Zucchini: Grate enough zucchini to yield ¼ cup. Place in a clean tea towel or kitchen paper and squeeze firmly to remove excess moisture.
- Mix Dry Ingredients: In a bowl, whisk together 1 tablespoon almond flour, ¼ teaspoon Italian herbs and a pinch of salt to ensure even seasoning.
- Add Zucchini And Cheese: Fold the dried zucchini into the seasoned flour. Stir in 2 tablespoons of shredded mozzarella so the cheese coats the vegetable and flour mixture.
- Bind With Egg: Crack 1 egg into the bowl and stir gently until the mixture comes together into a thick batter. Avoid overmixing to keep the bake tender.
- Transfer To Ramekin: Spoon the mixture into the prepared ramekin, smoothing the top with the back of a spoon for an even surface.
- Bake: Place in the preheated oven and bake for 18 to 20 minutes or until the top is lightly golden and a skewer inserted into the centre comes out clean.
- Rest And Serve: Remove from the oven and let rest for five minutes. This allows the bake to set and makes it easier to lift from the ramekin. Serve warm.
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Cheesy Courgette Bake Golden Herb Gratin:
- Dry The Zucchini Well: Removing moisture prevents a soggy bake and ensures a firm texture.
- Use Fresh Mozzarella: Shred from a block for better melt and flavour compared to pre-shredded varieties.
- Line The Ramekin: Baking paper or a light grease helps release the bake cleanly.
- Avoid Overmixing: Stir just until combined to maintain a tender crumb and avoid toughness.
- Monitor Colour: Ovens vary, so check them after 18 minutes to prevent over-browning.
- Rest Before Removing: Let the bake rest to set and reduce crumbling when serving fully.
VARIATIONS
- Herb Enhancement: Stir in ½ teaspoon chopped fresh basil or oregano for a herbaceous twist.
- Cheese Swap: Replace mozzarella with grated Gruyère or sharp cheddar for a richer flavour.
- Spicy Kick: Add ⅛ teaspoon chilli flakes or smoked paprika to the dry mix for gentle heat.
- Vegetable Boost: Fold in 1 tablespoon finely chopped roasted red pepper or spinach for added colour and nutrients.
- Seed Topping: Sprinkle pumpkin or chia seeds on top before baking for extra crunch.
PREPPING AND STORAGE
- Refrigerator: Store cooled baked courgette in an airtight container for up to two days. Reheat in a 160 ° Celsius oven for 5 minutes to restore crispness.
- Freezer: Freeze individual portions in sealed bags for up to one month. Thaw overnight in the refrigerator and warm gently in the oven before serving.