French cuisine has long celebrated the humble zucchini, or courgette, as a versatile canvas for both hearty stews and elegant gratins. In this article we explore three French-inspired zucchini dishes that bring the warmth of Provence to your table: a rustic Zucchini Gratin, a fragrant Ratatouille Variée featuring a vibrant zucchini center, and a light Kaiserschmarrn‑style Zucchini Pancake. Each recipe is presented with precise grams for every ingredient, ensuring consistent results and easy portion control.
Zucchini Gratin
This simple yet indulgent gratin pairs thinly sliced zucchini with a creamy béchamel, a hint of nutmeg, and a crisp breadcrumb topping. Serve it as a side to roasted chicken, or enjoy it on its own for a comforting vegetarian option.
- 950 g zucchini, washed and sliced into 3 mm rounds
- 20 g butter
- 15 g all‑purpose flour
- 400 ml milk
- 30 g grated Gruyère cheese
- 5 g grated Parmesan cheese
- 2 g dried thyme
- 1 g ground nutmeg
- 5 g salt
- 3 g freshly ground black pepper
- 30 g breadcrumbs
Instructions: Preheat oven to 190 °C (375 °F). Melt butter in a saucepan, stir in flour to form a roux, then whisk in milk until smooth. Season with salt, pepper, thyme, and nutmeg. Add half the shredded cheeses, stir until melted. Arrange zucchini rounds in a greased baking dish, pour béchamel over, sprinkle remaining cheeses, then top with breadcrumbs. Bake for 25–30 minutes until golden brown.
Ratatouille Variée with Zucchini
Ratatouille is the quintessential French vegetable stew. This variation places zucchini at the heart, complemented by eggplant, bell pepper, tomato, and aromatic herbs. It’s a bowl of summer in a pot.
- 400 g zucchini, chopped into 2 cm cubes
- 300 g eggplant, cubed
- 200 g red bell pepper, diced
- 200 g yellow bell pepper, diced
- 300 g plum tomatoes, peeled and chopped
- 50 g olive oil
- 25 g minced garlic
- 15 g chopped fresh basil
- 10 g chopped fresh thyme
- 5 g salt
- 3 g black pepper
- 5 g sugar (optional, to balance acidity)
Instructions: Heat olive oil in a large pot, sauté garlic until golden. Add eggplant and peppers, cook until slightly softened. Stir in zucchini and tomatoes, season with salt, pepper, sugar, basil, and thyme. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally. Serve hot, optionally garnish with fresh herbs.
Zucchini Kaiserschmarrn‑Style Pancake
This light, fluffy pancake variant swaps traditional flour for a delicate zucchini puree, creating a low‑carb savory dish that’s surprisingly tender.
- 250 g zucchini, grated (squeeze out excess moisture)
- 100 g all‑purpose flour
- 2 g xanthan gum (for structure)
- 2 g baking powder
- 200 ml milk
- 50 g melted butter
- 1 g salt
- 1 g ground mustard
- 4 g grated Gruyère cheese
Instructions: Whisk flour, xanthan gum, baking powder, salt, and mustard in a bowl. In a separate bowl mix zucchini puree, milk, and melted butter. Combine wet and dry ingredients until just mixed. Stir in cheese. Pour batter into a lightly greased skillet over medium heat. Cook until bubbles form, flip and brown both sides. Remove, tear into pieces, and serve with a drizzle of olive oil and a sprinkle of fresh herbs.
These dishes celebrate the simplicity and elegance of French cooking. Each recipe requires a moderate effort but delivers a depth of flavor that transports you straight to the sun‑kissed fields of the French countryside. Whether you’re entertaining guests or looking for a comforting weeknight meal, add these zucchini creations to your culinary repertoire.