As the summer vegetables ripen from the garden, my kitchen is in full swing of prepping, cooking, eating, and/or storing the harvest. Top on the list (right now in vegetable rotation) is zucchini. Shocker, I know!
Zucchini has become a “comfort food” around our household so when we run out of freezer zucchini (stored from last year’s harvest), we look forward to the fresh zucchini picked off the vine and ready to eat. Today’s post turned into a gratin dish.
In case wondering minds want to know what qualifies a dish as a “gratin”, here’s how Wikipedia describes it: “Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. … A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.” So there you have it! And my recipe qualifies since it uses both breadcrumbs and grated cheese, and a shallow oven-proof container.
Slice zucchini into coins.
Layer ingredients in gratin dish (or low-profile baking dish).
Add breadcrumb and cheese topping.
Bake, bake, bake.
Oh so yummy results. A great vegetarian dish.
Want more zucchini recipes to use with your abundant harvest? Search this website using “zucchini” in the search bar and check out my cookbook dedicated to zucchini recipes, “From Vine to Table: The Unexpected Joy of Zucchini’s Magic.”