Zucchini Gratin
This easy zucchini gratin is one of the many delicious things you can make with an abundance of summer vegetables.
By Yankee Magazine|Jul 14 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanAs any gardener knows, a few healthy zucchini plants can outpace a family’s ability to consume the harvest. “That’s lock-your-car-door season in Maine,” Annie says. “If you don’t, you may find your car stuffed with huge zucchinis, courtesy of a ‘friend.’” This gratin is one of the many delicious things Annie has learned to make with abundant summer vegetables. If she has eggplant on hand, as she did when I was on the boat, she’ll layer some slices in there, too.
Yield:
4 to 6 servingsIngredients
3 tablespoons extra-virgin olive oil, plus more for the pan
1 pound zucchini (about 3), cut crosswise into ¼-inch-thick slices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup plain bread crumbs
1 large garlic clove, minced
¼ cup crumbled goat cheese
3 sage leaves, thinly sliced crosswise
Instructions
Preheat the oven to 400° and set a rack to the middle position. Grease the bottom of a 9-by-9-inch baking pan with oil, then layer the zucchini in four overlapping rows. Drizzle each row with olive oil and sprinkle with salt and pepper. In a medium bowl, combine the bread crumbs, garlic, goat cheese, and sage, then spread this evenly over the zucchini. Bake until the zucchini is cooked all the way though and the cheese begins to brown, 40 to 50 minutes.
What other cheese would you advise to use instead of goat cheese, which I do not like?
My mom always used sour cream and tomatoes with bread crumbs and Parmesan.
try a type of swiss or smoked gouda
Mozzarella or Feta in the same amount as the goat cheese. Enjoy!!!
I’d opt for feta or ricotta, then.
Definitely use fresh grated parmesean and panko crumbs for a great nutty taste and satisfying crunch
Sounds good, but maybe could use a bit more pizzazz? I’d probably skip the sage in favor of sliced green onions or minced chives, use crumbled gorgonzola cheese and sprinkle with crispy, crumbled bacon. (Because everything is better with bacon.) 🙂 I’m so bad, changing the recipe…lol
Oh, and yes, I agree…Panko crumbs. Yum!
Planning on trying this!
I believe gruyere would be fabulous. I use it in a polenta bake. It melts beautifully and has a great flavor.
Maybe some fresh garden tomatoes would be good too.
I’m one of those people who adore zucchini and also the yellow squash. I would mix the two, use feta or Havarti cheese and try chives instead of sage.
Try cooking zucchini with dill weed.
I like zucchini breaded and fried and sprinkled with lemon juice.
use what evah you have.