Creamy Zucchini Gratin

If you think you don’t like zucchini you simply must try it cooked this way. It is rich, tasty and very moorish. The breadcrumbs add so much flavour and texture to what, let’s face it, can be a very bland vegetable. This would be a fantastic side dish to any protein but would also make a delicious vegetarian main meal with a salad and maybe some crusty bread to soak up that cream. Recipe is from Dining In by Alison Roman.

Ingredients

• 1 cup coarse fresh bread crumbs or panko
• 1/2 cup finely grated parmesan cheese
• 2 garlic cloves, finely grated or minced
• 2 tsp fresh oregano or thyme leaves, chopped
• 3 tbsp olive oil (60ml)
• Salt and pepper
• 350 gm small zucchini, halved lengthwise or quartered if large
• 1 cup cream

Directions

Preheat the oven to 200°C. Combine the bread crumbs, parmesan, oregano and 2 tablespoons of the olive oil in a small bowl, season with salt and pepper.

Place the halved zucchini in a baking dish that just fits them in one layer.

Pour the cream and the remaining 1 tablespoon olive oil over and season with salt and pepper.

Sprinkle the bread crumb over the top of the squash and place in the middle of the oven.

Bake until the bread crumbs are golden brown, the cream is reduced and the squash is tender, 25 to 30 minutes. Cool slightly before serving as it will be piping hot.

Zucchini are still plentiful at the markets, supermarkets and veggie gardens at the moment so do yourself a favour and give this little recipe a go and if you do please leave me a comment and let me know what you think. Sheryl x