Zucchini Gratin

Zucchini Gratin Recipe - Vegan and Vegetarian French Dish

Region / culture: France | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegan diet

Introduction

Zucchini gratin is a delicious and comforting dish that highlights the natural flavors of zucchini with a cheesy and buttery topping. This recipe is a great way to enjoy the abundance of zucchini during the summer months and is perfect for a family dinner or a potluck gathering.

History

Zucchini gratin is a classic French dish that has been enjoyed for centuries. The combination of zucchini, cheese, and butter has been a popular way to prepare this versatile vegetable in French cuisine. The gratin technique, which involves baking a dish until it forms a golden crust, adds a rich and indulgent touch to the zucchini.

Ingredients

2 lb (907 g) zucchini, sliced into 0.25 inch thick rounds, about 4 medium
2 tsp salt, kosher, rock, or iodized only
2 tsp black pepper only
0.5 cup freshly grated parmesan cheese, 2 oz (57 g)
2 tbsp melted butter

How to prepare

Butter a 10-inch pie plate or quiche pan.
Place the sliced zucchini in a medium pot and cover with water.
Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop cooking.
Arrange the zucchini in the pie plate in an overlapping circular pattern.
Season with salt and pepper between layers.
Top with Parmesan cheese and drizzle with melted butter.
Bake at 400°F for 30 minutes, then bake at 475°F for another 10 minutes until golden brown.
Serve hot, either plain or with other vegetables, main dishes, or side dishes.
Cut into squares with a kitchen knife and place the vegetable-based gratin into a small, fresh plate.

Variations

Add sliced tomatoes or bell peppers for extra flavor and color.
Use different types of cheese, such as cheddar or mozzarella, for a different taste.
Add fresh herbs like thyme or basil for a fragrant touch.

Cooking Tips & Tricks

Be sure to slice the zucchini into uniform rounds to ensure even cooking.

- Rinsing the zucchini with cold water after boiling helps to stop the cooking process and maintain a firm texture.

- Layering the zucchini in a circular pattern in the pie plate creates a visually appealing presentation.

- Drizzling melted butter over the top of the gratin adds richness and flavor.

- Baking the gratin at a high temperature towards the end helps to achieve a crispy and golden brown crust.

Serving Suggestions

Zucchini gratin can be served as a side dish with grilled chicken or fish, or as a main dish with a side salad.

Cooking Techniques

The key cooking techniques for zucchini gratin include boiling the zucchini, layering it in a pie plate, and baking it until golden brown.

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Use Pecorino Romano or Gruyere cheese instead of Parmesan for a different flavor.

Make Ahead Tips

Zucchini gratin can be assembled ahead of time and baked just before serving. Simply cover the assembled dish with plastic wrap and refrigerate until ready to bake.

Presentation Ideas

Serve zucchini gratin in individual ramekins for an elegant presentation, or garnish with fresh herbs for a pop of color.

Pairing Recommendations

Zucchini gratin pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Leftover zucchini gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of zucchini gratin contains approximately 150 calories.

Carbohydrates

Each serving of zucchini gratin contains approximately 10 grams of carbohydrates.

Fats

Each serving of zucchini gratin contains approximately 10 grams of fat.

Proteins

Each serving of zucchini gratin contains approximately 6 grams of protein.

Vitamins and minerals

Zucchini is a good source of vitamins C and K, as well as minerals like potassium and manganese.

Alergens

This recipe contains dairy (cheese and butter) and may not be suitable for those with dairy allergies.

Summary

Zucchini gratin is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Zucchini gratin is a delicious and nutritious dish that is easy to prepare and perfect for showcasing the flavors of fresh zucchini. Whether served as a side dish or a main course, this recipe is sure to be a hit with family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet elegant dish, perfect for showcasing the fresh zucchini that grew abundantly in my garden. I had acquired the recipe from my dear friend Martha, who had learned it from her grandmother many years ago.

Martha had invited me over for dinner one evening, and as we sat down to eat, she brought out a steaming dish of zucchini gratin. The aroma that wafted from the dish was intoxicating, a blend of roasted zucchini, creamy cheese, and fragrant herbs. I took one bite and knew that I had to learn how to make this dish myself.

Martha, ever generous, agreed to teach me her family recipe. We spent an afternoon in her kitchen, slicing zucchini, grating cheese, and mixing up a creamy sauce. As we worked, Martha shared stories of her grandmother, a woman known for her incredible cooking skills and her love of feeding others.

I watched closely as Martha assembled the gratin, layering zucchini slices in a baking dish and pouring the creamy sauce over the top. She sprinkled breadcrumbs and more cheese on top, then popped the dish into the oven to bake. As it cooked, the scent of melting cheese and roasted zucchini filled the kitchen, making my mouth water in anticipation.

When the gratin emerged from the oven, golden and bubbling, Martha and I couldn't wait to dig in. We served ourselves generous portions, savoring each bite of tender zucchini and creamy cheese. It was a dish that spoke of summer days and family gatherings, of simple ingredients coming together to create something truly special.

As I drove home that evening, a container of leftover gratin in tow, I knew that this recipe would become a staple in my own kitchen. I couldn't wait to share it with my own family and friends, passing down this delicious tradition to the next generation.

Over the years, I have made zucchini gratin countless times, tweaking the recipe here and there to suit my own tastes. I have added fresh herbs from my garden, experimented with different types of cheese, and even tried adding a sprinkle of paprika for a little kick.

Each time I make the dish, I think of Martha and her grandmother, of the bond that food creates between people and the joy that comes from sharing a delicious meal with loved ones. I have passed the recipe on to my children and grandchildren, watching with pride as they learn to make it themselves.

And so, this simple recipe for zucchini gratin has become more than just a dish to me. It is a connection to the past, a reminder of the love and care that goes into creating a meal for those we hold dear. I will always be grateful to Martha for sharing her family recipe with me, and I will continue to make it for years to come, keeping the tradition alive and passing it on to the next generation.