Gratin of Courgettes from Sud de France by Caroline Conran
Puffy and golden, this appetizing and smooth-textured way of cooking courgettes is good enough to be eaten stand-alone or would be an ideal accompaniment to roast or grilled meat, particularly lamb...
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Ingredients
- 4 tbsp olive oil
- 1 medium onion, chopped
- 1 kilo large courgettes
- salt, pepper
- 200 ml béchamel sauce
- 50 g grated Gruyère cheese
- 3 eggs, yolks separated from whites
- 4 cloves garlic, chopped
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