Courgette, bacon & brie gratin

Courgette, bacon & brie gratin

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(46 ratings)

On the table in 40 - 50 minutes


Serves 4
Get creative with some summer comfort food - courgettes are at their best in August

Nutrition and extra info


  • kcal499
  • fat25g
  • saturates10g
  • carbs46g
  • sugars0g
  • fibre3g
  • protein19g
  • salt1.96g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g courgettes, sliced on the diagonal



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 4 rashers of smoked back bacon, chopped
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small garlic clove, crushed
  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 150ml dry white wine
  • 850ml hot vegetable stock made with bouillon powder
  • 160g pack blue or plain brie


  1. Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.

  2. Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

  3. Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.

  4. Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.

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Comments, questions and tips

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10th Nov, 2014
Changed the Brie for a mixture of Goats Cheese and Cheddar but apart from that stuck to the recipe and it was delicious! Will definitely be making this again...
6th May, 2014
Really yummy. Added thyme and used peppers and mushrooms instead of courgettes, Would increase the rice next time by 50g as had leftover stock and only just enough for 4 people.
6th Jan, 2013
Really enjoyed this, I make risotto often and never thought to use courgette or brie despite living them both. Thought they worked really well together and was easy to make. WI'll be making this again and would highly recommend.
27th Oct, 2012
Have made this recipe thrice now and it goes down a treat every time! I use stock instead of bouillon though, and haven't found it particularly salty.
28th May, 2012
This went down a storm with my bf and I. This would be a perfect dinner party recipe to be finished off with a light lemon mousse. I halved the recipe for 2 and wasn't sure if it would be enough, but due to the richness the portion size was just right. I made some slight adjustments. For 2 people I used 100g pancetta, 2 small garlic cloves, 100g brie.
30th Jan, 2012
Should have rated as 5star above.
30th Jan, 2012
This was fantastic. Changed the rice for orzo (rice shaped pasta) which cut down cooking time considerably. Possibly lost a bit of its unctuous-ness (although hubby disagrees) but was yummy. Added mushroom and cut down on the oil - used rapeseed instead too and threw in some dried parsley and thyme. All in all a success and hubby wants it again tomorrow!
8th Mar, 2016
hey, I realise this was ages ago, but when you used orzo, did you still use the risotto making method? I'd like to try it and am wondering whether to cook orzo normally or not!
29th Aug, 2011
A really satisfying family meal. My husband loved it, and my 2 year old it (minus the courgettes) had seconds. Can't ask for better than that!
3rd Aug, 2011
This was quite nice. Maybe next time we'll try a different cheese other than brie. Glad we used low sodium boullion (purple lidded one) as this could have been very salty indeed. Using two pans instead of the one saved an awful lot of time cooking.


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mrfrankowski's picture
21st Aug, 2014
Very quick and easy to make, also really quick to turn it into a vegetarian dish, by swapping smoked bacon with grilled aubergine, smoked tofu or sliced peppers.
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