Estes mini gratinados de courgete são a prova de que a simplicidade pode ser absolutamente deliciosa. Com apenas três ingredientes, cria-se um acompanhamento cremoso e reconfortante que é perfeito para qualquer refeição, desde um jantar rápido durante a semana a uma ocasião mais especial. São versáteis, rápidos e uma forma fantástica de dar um toque especial a um legume tão humilde.

Ingredientes

  • 2 courgetes pequenas
  • 1 bola de mozarella fresco
  • natas (quantidade a gosto)

Preparação

  1. Barrar com manteiga umas tigelinhas que possam ir ao forno e colocar em camadas sucessivas e alternadas a courgete cortada em fatias finas e o queijo também cortado fininho às fatias.
  2. Por fim, bater ligeiramente com o garfo as natas com sal, pimenta e outras especiarias a gosto e deitar por cima das tacinhas.
  3. Vai ao forno cerca de 20 minutos, dependendo da quantidade de camadas que se fez!

Here’s a wonderfully simple way to turn a couple of courgettes into a creamy, cheesy delight.

Mini Courgette Gratins

This recipe is the epitome of elegant simplicity. With just a handful of ingredients, you can create a side dish that is both comforting and sophisticated. These mini gratins layer delicate slices of courgette with melting mozzarella, all brought together with a simple, seasoned cream. The result is a wonderfully tender, cheesy, and satisfying dish that’s incredibly easy to put together.

It’s the perfect accompaniment to a wide variety of main courses, from a Sunday roast to grilled fish or chicken. It’s also a fantastic way to use up a glut of courgettes from the garden or the market in a way that feels a little bit special.

Don’t be afraid to experiment. While beautiful in its simplicity, this gratin is a great canvas for other flavours. A layer of sliced ripe tomatoes would add a lovely sweetness, and a pinch of nutmeg or some fresh thyme leaves stirred into the cream would add an extra layer of aromatic warmth. For a richer flavour, you could substitute the mozzarella with Gruyère or a mature Cheddar.

Ingredients

  • 2 small courgettes
  • 1 ball of fresh mozzarella
  • Double cream (to taste)
  • Salt and freshly ground black pepper
  • Butter for greasing

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a few small, individual ovenproof dishes with butter.
  2. Create successive, alternating layers of thinly sliced courgette and thinly sliced mozzarella in the dishes.
  3. Finally, lightly whisk the cream with a fork and season with salt, pepper, and any other spices you like (a pinch of nutmeg works wonderfully). Pour this mixture over the layered courgette and cheese in the dishes.
  4. Bake for about 20-25 minutes, or until the top is golden and bubbling and the courgette is tender[2]. The exact time will depend on the size of your dishes and the number of layers.

Tips:

  • For the best results, slice the courgette as thinly and evenly as possible. A mandoline slicer is perfect for this[3].
  • Courgettes contain a lot of water. For a less watery gratin, you can salt the courgette slices and let them sit in a colander for 30 minutes to draw out excess moisture. Be sure to pat them dry with a paper towel before layering[1].
  • Add a finely chopped garlic clove to the cream for an extra layer of flavour.
  • Ensure you use fresh mozzarella, as it melts beautifully and provides a lovely creamy texture.