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1. Heat the oven to 190 °C. Slice the courgettes into rounds, salt them and let them stand for a few minutes to release their liquid, then blot dry.
2. In a pan with a little olive oil, fry the courgette rounds with the crushed garlic for a few minutes until slightly softened.
3. Whisk the eggs with the cream until smooth, season with salt and pepper and stir in half the grated gruyère.
4. Smooth the courgettes into a buttered gratin dish and pour over the egg-and-cream mixture.
5. Sprinkle with the remaining grated gruyère.
6. Bake for about 30-35 minutes until the gratin is set and the top golden.
Tip: Courgettes release a lot of water – salting and blotting prevents a watery gratin. The grated gruyère gives the lovely golden, cheesy crust.
After free registration, choose a day and servings; the ingredients go on your shopping list.
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