When we think of gratin, we think heavy. Thick béchamel, heavy cream, overflowing cheese — the kind of dish you own on a Sunday but not really on a Tuesday at 7:00 PM. This zucchini gratin breaks that mold effortlessly.
Ingredients :
- Zucchini (500 g) — Choose medium-sized zucchinis — the ones that are too big often have a spongy core full of seeds and water. Small ones cook faster and have more flavor. No need to peel them if the skin is thin and blemish-free.
- Turkey ham (150 g) — This is the substitution that works best here. Same texture as classic ham, slightly milder flavor, but it pairs very well with the cheese and zucchini. Use thick slices cut into cubes rather than thin ribbons — it’s more pleasant to eat.
- 4% light cream — Do not try to replace it with milk — cream, even light, brings a creaminess that milk doesn’t provide. 15% cream also works if that’s all you have; the gratin will just be a bit richer.
- Grated cheese (80 g) — Light Emmental gratins well and doesn’t release too much oil. Light mozzarella gives a more stringy result. Both work — the important thing is to put half in the mixture and the other half on top for that surface crust.
