Light courgette gratin

A melting, golden courgette gratin without a heavy béchamel: a little egg and cheese bind it, for a dish that is light but comforting. Low in calories and carbohydrate, it is a perfect dinner for enjoying seasonal courgettes without weighing down the plate.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 141 kcal · 8 g protein · 6 g carbohydrate · 9 g fat

Ingredients

• 4 courgettes
• 3 eggs
• 80 g grated cheese
• 1 onion
• 2 cloves of garlic
• nutmeg, salt, pepper

Method

1. Preheat the oven to 200 °C. Slice the onion and garlic, and cut the courgettes into rounds.
2. Fry everything in a frying pan for 10 minutes to drive off the water from the courgettes.
3. Beat the eggs with the nutmeg, salt and pepper, and add half the cheese.
4. Mix with the courgettes, pour into a dish and sprinkle with the rest of the cheese.
5. Bake for 20 to 25 minutes, until the gratin is golden.

Nutritional benefits

By replacing the classic béchamel (butter + flour + milk) with an egg and cheese binding, this gratin cuts carbohydrate and fat significantly while staying creamy. Courgette, full of water and fibre, adds filling volume for very few calories, making this a low glycaemic index dish that is ideal when you are trying to lose weight. The eggs and cheese provide protein and calcium. A light, complete and comforting dinner.

Variations and substitutions

• Higher in protein: add diced chicken or tuna.
• Lactose-free: replace the cheese with nutritional yeast.
• Other vegetables: aubergines, broccoli or cauliflower.
• Spicier: fresh herbs, chilli or sun-dried tomatoes.

Storage and making ahead

This gratin keeps for 3 days in the fridge and reheats very well in the oven. It can also be eaten cold, as a portion to take away. Be sure to draw the water out of the courgettes so that it does not release liquid.

💡 Good to know

The key step: fry the courgettes to drive off their water before baking the gratin, otherwise it will be soggy. A pinch of nutmeg makes all the difference to the flavour.

Read also

Discover more weight-loss recipes · low GI recipes · vegetarian recipes · gluten-free recipes.

The foods in this recipe: courgettes · eggs · cheese · onion · garlic.

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