Ingredients40g butter
2 carrots, chopped
1 large onion, chopped
2 tablespoons chopped fresh parsley
500g courgettes, sliced
40g freshly grated Parmesan
3 eggs, beaten
60ml double cream
Preparation method
1. In a large frying pan over medium high heat, saute the carrots, onion and parsley for a few minutes. Add the courgette and cook for a further 15 minutes, stirring occasionally.
2. Preheat the oven to 150 C / Gas mark 2. Put the kettle on.
3. In a mixing bowl, beat the eggs and add the cream and Parmesan. Remove the courgettes from the heat and add the egg mixture. Turn everything into a buttered baking dish.
4. To bake the gratin in a bain marie, lay a tea towel in the bottom of a large roasting tin or baking dish, then place the smaller baking dish with the courgettes on top of the towel. Place in the oven and carefully pour boiling water from the kettle halfway up the sides of the baking dish.
5. Bake for 45 minutes and serve immediately.
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