Before starting this Courgette Gratin recipe, make sure you have organised all the necessary ingredients.
Peel and cut the onion into a brunoise. For this recipe, we used the 'Alligator' vegetable cutter...
... for easier and quicker results.
Sweat the onion in a non-stick frying pan with a little olive oil.
Add the minced beef and sausage meat.
Cook until brown. Season with salt and Espelette pepper.
Cut the courgettes into slices (4 or 5mm thick), using a knife or a mandoline.
Lay the courgette slices at the bottom of a gratin dish.
Sprinkle with breadcrumbs. Cover with the meat preparation and spread over the whole surface.
Cover with tomato purée.
Sprinkle another layer of breadcrumbs...
... followed by another layer of courgette slices, evenly lined up.
Sprinkle breadcrumbs again.
Cut the mozzarella balls into thick slices.
Arrange over the whole surface...
...to cover the courgettes.
Pour a dash of olive oil on top...
...and crumble a few sprigs of thyme.
Season with salt and ground pepper.
Bake at 180°C (gas 4) for 40 minutes...
This courgette gratin can be served in a big gratin dish. If you wish to serve it into individual ramekins (as shown in the photo), use a stainless steel ring to cut the gratin and transfer gently into ceramic mini casserole dishes, using a cranked spatula.