Thursday, September 23, 2010

Crispy Zucchini Gratin

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When I saw this I knew it had to get made and posted...a real zucchini gratin!  Last year, I jokingly called a casserole a gratin seeing that hardly anyone ever uses that term anymore.  Well, whatever you want to call it, this recipe is different and a winner. I have added some basil, onions and Parmesan Cheese to the original recipe as it seemed to need some extra flavor and these are traditional ingredients used with zucchini.  I know, I promised no more zucchini but the crop is almost over, really.

I love zucchini with fish...try it with Grilled Swordfish With Capers And Lemon Butter

Printable Recipe

Total time: 30 to 60 minutes

Preparation: 15 minutes

Baking time: 30 minutes

Difficulty: Easy


For 4 servings

-  18 oz. zucchini

- 1 small onion sliced*

- 2 cloves garlic, minced

- 2 large or 3 small eggs

- 1 cup heavy cream

- 5 tsp. butter

- 1 Tbsp. olive oil

- (3 1/2 oz.) coarse homemade bread crumbs

- salt and pepper

- Basil (optional)*

- Parmiggiano Reggiano (optional)*


1. Preheat the oven to 180° C (350° F).

2. Slice the zucchini and onion and sauté in olive oil in a skillet with the garlic and some chopped basil for about 10 minutes. When the zucchini and onion slices are lightly browned, spread them in a gratin dish. First the succhini then the onions.

3. In a bowl, beat the eggs, then mix in the cream, salt and pepper. Add a TB or 2 of Parmesan if you like. Pour over the zucchini.

4. Sprinkle with the bread crumbs and dot with butter.

5. Bake for about 30 minutes. Serve hot.

Adapted from The Worldwide Gourmet

*new added

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