Recipes for Zucchini Gratin & Jardin Boules

We were fortunate enough to have a month of Nathalie’s incredible cooking. My son loved eating the Zucchini au Gratin!

Another great way to use zucchini!

Zucchini au Gratin

  • Two large zucchini
  • Pasta of choice, spaghetti or macaroni work best
  • Garlic
  • 4 eggs
  • 3 cups of cream
  • 2 cups Parmesan or Mozzarella

Slice the zucchini into thin slices
Chop lots of garlic into small, diced pieces
Boil zucchini for 5 minutes (or until softened) in water with salt
Then brown the zucchini in olive oil, with garlic, salt and pepper, over medium heat
Boil the water (and add a bit of salt) and cook the pasta
Layer zucchini, pasta, and cheese in a baking dish
Whisk the eggs into the cream, along with salt and pepper
Pour the cream sauce over the pasta and zucchini
Top the dish with more cheese
Bake for 1 hour at 450 degrees
Jardin Boules

  • Ingredients:
  • 2lbs fresh spinach from your garden
  • 1 cup parmesan, grated
  • 1/2 cup fresh garlic
  • 1 cup of breadcrumbs
  • 2 eggs
  • Olive oil

Chop all of the garlic into small pieces
Sauteé the spinach in olive oil with the chopped garlic, chop all of the spinach into small pieces after cooking and allow it to cool
In a large bowl, mix spinach, parmesan, bread crumbs and eggs, salt and pepper
Mix with hands and add more bread crumbs (or eggs) until the mixture will roll into balls
Fry the balls in olive oil over medium heat, turning to brown both sides
Merci, Nathalie!  To see the full video, go to