Steps:
- Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside. Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs. Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside. (or use prepared Pesto) Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter. Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed. Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce. Serves about 8 as a side. *To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.
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Emmanuel Ugbogbo
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy summer side dish.
SAYEM SARKER
[email protected]This is a great recipe for using up summer squash. It's easy to make and the results are delicious.
Sadam Mandokhail
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was a great side dish for our grilled chicken.
Zafar Swati
[email protected]This gratin was a little bland for my taste. I think I would add some more spices next time.
Takib Hossin
[email protected]I'm not a big fan of squash, but this gratin was really good! The squash was tender and flavorful, and the cheese was perfectly melted.
Kayode Dada
[email protected]This is a delicious and easy recipe. I love that it uses fresh summer squash.
Nemika Joshi
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved it. I will definitely be making it again.
Nini Sikhashvili
[email protected]This is a great recipe for a summer side dish. The squash is cooked perfectly and the cheese is melted and gooey. I would definitely recommend this recipe.
Eyoba 16
[email protected]I love this recipe! It's so simple to make and the results are always delicious. I've made it with different types of squash and it always turns out great.
Deepak Aryal
[email protected]This gratin was easy to make and turned out great! The squash was tender and the cheese was melted and bubbly. I served it with a side salad and it was a perfect meal.
Prince Marko
[email protected]I'm not usually a fan of squash, but this gratin changed my mind! The squash was so well-seasoned and the cheese was gooey and delicious. I'll definitely be making this again.
Fidan Huseyinzade
[email protected]This summer squash gratin was a hit with my family! The squash was tender and flavorful, and the cheesy topping was perfectly crispy. I will definitely be making this again.