Ingredients :

• Zucchini — Choose firm ones, not too large — a 25 cm zucchini with thick seeds is often bitter and watery. Small ones, around 200 g each, have denser flesh and less water. No need to peel them.
• Tomatoes — Here, ripeness truly changes the result. A slightly soft, deep red tomato that smells good when you cut it — that’s the one you want. Firm, overly shiny supermarket tomatoes in winter will release watery, acidic juice. In summer, garden or market tomatoes make it a whole different recipe.
• Heavy cream and eggs — This is the ‘appareil’, the binder that holds everything together. Two eggs and 20 cl of heavy cream — not light cream, which won’t set as well and will yield a less creamy result. Whisk them with salt, pepper, and perhaps some herbs, and it’s ready.
• Shredded cheese — Emmental or Gruyère are the best for melting and gratinating. Shredded mozzarella gives a stretchier, milder result, great for kids. Comté brings more character. Avoid industrial ‘4-cheese’ blends — they often contain starch and brown strangely.