Cheesy zucchini and red lentil gratin

Turn your oven on to 200 °C, convection if you have it. Lightly oil the baking dish with a little olive oil taken from the tablespoon.

Peel and finely slice the onion, then crush or chop the 2 garlic cloves. Wash the zucchini and cut them into small dice.

Heat the rest of the olive oil in the skillet over medium heat. Sauté the onion for 4 min, stirring, add the garlic and cook 1 min more, then set aside.

In the same skillet, brown the diced zucchini over high heat for 5 min, stirring. Season with salt and pepper, then set them aside with the onion.

Put the 200 g of red lentils in the saucepan with about 500 ml of cold water, no salt. Bring to a simmer and cook for 12 to 15 min, then drain well.

Add the sautéed onion and garlic, the zucchini and half the shredded cheese to the cooked lentils. Add the crème fraîche, the pinch of nutmeg, salt and pepper, then stir.

Spoon the mixture into the baking dish and smooth the top. Sprinkle with the rest of the shredded cheese (the other half).

Bake at 200 °C for 10 to 12 min, until the top is golden and bubbling. Let it rest for 2 min before serving.