Zucchini gratin with parsley and thyme is a delicious and versatile dish that can be served as a main course or a side. The combination of zucchini, parsley, and thyme creates a unique flavor profile that is both savory and refreshing. This dish is also incredibly easy to make, and it can be customized to suit your own taste preferences. Whether you are a beginner cook or a seasoned pro, you are sure to love this zucchini gratin recipe. So gather your ingredients and let's get started!
Here are our top 4 tried and tested recipes!
ZUCCHINI CASSEROLE WITH MINT AND PARSLEY
This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.
Provided by Bubbe
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
- Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
- Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
- Bake casserole in preheated oven until zucchini are tender, about 20 minutes.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g
ZUCCHINI GRATIN WITH PARSLEY AND THYME
Provided by Molly O'Neill
Categories side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Sprinkle the zucchini rounds with 2 teaspoons of the salt, place in a sieve and let drain for 1 hour. Pat dry. Preheat the oven to 350 degrees. Arrange the zucchini in a 10-inch quiche dish in concentric circles, overlapping the pieces slightly.
- Whisk together the wine, oil, parsley, thyme, remaining salt and pepper to taste and spoon over the zucchini. Bake until zucchini is tender but not too soft, about 25 minutes.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 4 grams
ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME
this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.
Provided by spatchcock
Categories Onions
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- To cook the onions: In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
- Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Heat the oven to 375°F.
- Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp salt.
- Drizzle the remaining 1-1/2 Tbsp olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
- Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2
ZUCCHINI GRATIN
Number Of Ingredients 8
Steps:
- 1 In a medium skillet, cook the onions and garlic in 2 tablespoons of the olive oil over medium-low heat until golden, about 10 minutes. Season with salt and pepper to taste. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking dish. 3 Spread the onion mixture evenly in the baking dish. Scatter one-third of the thyme over the onions. Arrange the zucchini and tomatoes in overlapping slices over the onions. Sprinkle with the remaining thyme, and salt and pepper to taste. Drizzle with the remaining olive oil. 4 Bake 40 to 45 minutes or until the vegetables are tender and the juices are sizzling. Sprinkle with the cheese and bake until slighly melted, about 5 minutes more. Let rest 10 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips
- Select firm and tender zucchini. Avoid those that are too large, as they may be woody. Choosing zucchini that is similar in size will ensure that they cook evenly.
- If you want to add cheese to your gratin, use a good melting cheese such as Gruyere. This is a creamy, nutty cheese that melts smoothly and evenly. Most hard matured cheeses like parmesan can be used, just make sure to grate them finely so they melt evenly.
- If you want to add breadcrumbs to your gratin, use fresh homemade breadcrumbs. They are much more flavorful than store-bought breadcrumbs.
- Use olive oil to help toast the breadcrumbs. This will give them a golden brown color and make them crispy.
- Bake the gratin at a high temperature so that the cheese melts and bubbles. This will also help to brown the breadcrumbs.
- Serve the gratin hot, directly from the oven.
Conclusion
Zucchini gratin is a versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover zucchini. With a few simple tips, you can make a delicious and impressive gratin that everyone will love.
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