French
Gratin de Pates et Courgettes (Baked Pasta and Zucchini Gratin)
Gratin de Pates et Courgettes (Baked Pasta and Zucchini Gratin) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 12 oz pasta (short shapes such as penne)
- 2 medium zucchini, sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1.5 cups grated Gruyere cheese
- 1 tbsp olive oil
- 1 garlic clove
- 1 pinch ground nutmeg
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Preheat the oven to 400 F and cook the pasta in salted boiling water until just shy of al dente, then drain.
- Meanwhile, heat the olive oil in a skillet and saute the sliced zucchini and minced garlic over medium heat until just tender, about 6 minutes, seasoning lightly with salt.
- Make a bechamel: melt the butter in a saucepan, whisk in the flour, cook for 1 minute, then whisk in the milk gradually and simmer, stirring, until thickened, about 5 minutes; season with the nutmeg, salt, and pepper.
- Stir the drained pasta, the sauteed zucchini, and half of the grated cheese into the bechamel until well combined.
- Pour the mixture into a buttered baking dish, scatter the remaining cheese on top, and bake for 20 minutes until bubbling and golden on top.
- Let the gratin rest for 5 minutes before serving.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Gratin de Pates et Courgettes (Baked Pasta and Zucchini Gratin), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gratin de Pates et Courgettes (Baked Pasta and Zucchini Gratin) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains, Vegetables, and Dairy
- How this was set
- Hand audited
When to cook it
Gratin de Pates et Courgettes (Baked Pasta and Zucchini Gratin) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on pasta, zucchini, and cheese.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.