Zucchini has an impressive repertoire. Casserole, stir fry, bread; alone, stuffed, in salad or soup–zucchini does it all. And with it coming in season around here, it is time to hit the kitchen (and grill outside) and start experimenting. Over the weekend, I experimented with zucchini gone gratin.
It is simple and decadent, a few ingredients and a lot of flavor. Slice it, layer it, bake it. That’s about all there is to it. Put it in an insulated bag and you got yourself the perfect potluck dish. And if there is somebody around who just won’t eat their vegetables, a little cream and cheese usually help, and this recipe has plenty.
Zucchini Gratin Recipe Makes about 5 servings.
6 medium size zucchini, sliced
1/2 cup shredded parmigiano-reggiano
1 cup panko bread crumbs
1 cup heavy whipping cream
2 cloves garlic, chopped
1 1/2 teaspoons thyme
freshly cracked black pepper
- Combine cream, thyme, and garlic in pot set over medium high heat. When cream begins to boil around the outer edges, remove from heat and set aside.
- Butter a casserole dish and preheat oven to 350 degrees.
- Cover bottom of casserole dish with a layer of zucchini. Sprinkle with salt, pepper, parmigiano-reggiano, and bread crumbs. Drizzle with heavy whipping cream.
- Repeat step 3 with remaining ingredients.
- Add a drizzle of olive oil on top.
- Bake until golden brown and bubbly, about 20 minutes.