Courgette and quinoa gratin

A light, complete gratin combining soft courgettes with quinoa, bound with egg and cheese. More filling than a simple vegetable gratin, it makes a balanced, comforting vegetarian dinner.

Prep: 15 min  |  Cook: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 169 kcal · 8 g protein · 15 g carbohydrate · 8 g fat

Ingredients

• 3 courgettes
• 150 g quinoa
• 2 eggs
• 80 g grated cheese
• 1 onion
• salt, pepper, herbs

Method

1. Cook the quinoa. Fry the sliced courgettes and the onion.
2. Mix the quinoa, courgettes, beaten eggs and half the cheese.
3. Pour into a baking dish and sprinkle with the rest of the cheese.
4. Bake for 25 minutes at 200°C.

Nutritional benefits

Quinoa turns this gratin into a complete dish: plant protein, fibre and carbohydrate with a moderate glycaemic index, all gluten-free. The courgettes add volume and vitamins for few calories, while the egg and cheese provide protein and calcium. Balanced and filling.

Variations and substitutions

• With broccoli or spinach.
• Dairy-free: nutritional yeast instead of cheese.
• With bulgur or rice.
• Higher in protein: diced chicken or chickpeas.

Storage and make-ahead

Keeps for 3 days and reheats in the oven. Also good eaten warm from a lunchbox.

💡 Good to know

Fry the courgettes before making the gratin so they release their water: the gratin holds together better and is not soggy.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes · high-protein recipes.

Ingredients in this recipe: courgettes · quinoa · eggs · cheese · onion.

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