ZUCCHINI GRATIN

Zucchini Gratin made with tender sliced zucchini rounds topped with freshly grated cheddar and fontina cheeses, baked to bubbly perfection! This scrumptious seasonal side dish is easy and cheesy!

It’s already mid-summer and if I see one more spiralized zucchini recipe I’m going to go berzerk!
I get it; zoodles are fun to say, fun to eat, and they’re trendy as all get out, but they’re are basically assaulting me via Pinterest at this point and I’m contemplating a restraining order. Now do me a favor and slice some zucchini with me?
This easy cheesy zucchini gratin is quite the show stopper and so tasty that we always go back for seconds!

Please See Other Recipes

• CROCKPOT CHILI FRITO PIE
• THE PERFECT PEACH PIE
• Lemon Custard Pie

Ingredients

• 1 large or extra large zucchini squash
• 1/2 cup minced yellow onion
• 1 large clove garlic, minced
• 1 tsp extra virgin olive oil, for sauteing
• 1/4 cup milk
• 1/2 cup freshly grated sharp cheddar cheese
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• a pinch of nutmeg [optional but delicious!]
• a pinch of allspice
• a pinch of salt
• 1 large egg
• 1/2 cup freshly grated fontina cheese
• 1/4 cup freshly grated sharp cheddar cheese
• 2-3 TBSP fresh chopped spinach
• 1/8 tsp red pepper flakes
• 3-4 buttery crackers, crushed [I used honey cornbread crackers]

Instructions

1. Pre-heat oven to 350 degrees F and slice your zucchini into discs. No need to break out a mandolin to get them super thin, you'll want them sliced around the same thickness as you'd slice a cucumber for a salad.note: When working with squash as delicate as zucchini, it helps to take an extra step in the cooking process to remove the excess water that pours outta these green gems. The last thing we want to do is eat a mushy, supremely soggy casserole, so my favorite trick is to blanch the zucchini slices and follow it up with an ice bath and a light sprinkle of salt to draw out the moisture tucked away in the squash. It's a small step but made a huge difference in the texture of the casserole. Had I plopped the zucchini in raw, it would have given up all the moisture into the baking dish. The same also goes for overcooked zucchini. So blanch, ice bath, pat dry, and lightly salting is where it's at. Here's how:
2. ...........................

for full recipes please see : peasandcrayons.com

Tweet