Zucchini Gratin

Hi friends– We have a smallish Farmers Market in the next town over– every Thursday.  Not like the lavish markets I hear some you refer too (I mean you Brooklyn & Madison), but OK.  So last week Larry stopped in and brought home a bagful, including the cutest little assortment of squash.

It sort of inspired me to make this zucchini dish I’d been eyeing– although I didn’t really use his squash (ran to the store for actual zucchini!).  It’s a luscious beautiful way to “eat your vegetables!”

ZUCCHINI GRATIN
1  1/2 pounds zucchini (8 or 9)
garlic salt
1  1/2 cups cheddar, grated*
2 eggs
1 cup milk
1/4 tsp.salt
1/4 tsp. freshly ground pepper

With a sharp knife thinly slice the zucchini.  Toss the slices in a bowl with a few shakes of garlic salt.  Let it sit for 20 minutes.  Then wrap the zucchini in paper towels and give them a squeeze to take out extra moisture.

In a mixing bowl beat together the eggs, milk, salt and pepper.  Stir in just 1/2 cup of the cheese.

Arrange 1/2 of the zucchini in a tart pan (or 9″ square deep baking dish) that has been sprayed with cooking spray.  Sprinkle 1/2 cup of the cheese over the stop.

Repeat with the rest of the zucchini and the pour the milk & egg mixture over it all.  Sprinkle the remaining cheese on top.

Pop the whole thing into a 375 degree over for 40 to 45 minutes until the zucchini is tender when stuck with a fork.  (Watch it in the oven, if it starts to get too brown on top, cover the top with a piece of foil.)  Serve hot from the oven– Delish!!

*I like Colby jack for the color and the way it melts…

And these are the tiny squash Larry brought home from the Farmer’s market– really unrelated, but so cute!

19 thoughts on “Zucchini Gratin

    • Hey Lilly!! hope you like it! Your post on the salt fields was fascinating! You really know how to find the most interesting/beautiful places to visit! You should be a tour guide!! hugs from here!

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