Well, we were just at a friend’s place recently and when we got there, Andrea wanted to show me what was in the oven. As she opened it, with a smile on my face, I said, “No!!! You did not make Potato Gratin tonight?” Clearly she DID! Honestly, I enjoy having Potato Gratin but often times I find it quite fattening with all that cream, cheese, etc. So, to enjoy a gratin without the guilt I made this instead! Zucchini Gratin.
2 large zucchini, sliced thinly with a mandolin
1 large red onion, sliced
2 cloves of garlic, sliced
A handful of fresh flat leaf parsley, chopped
First, preheat your oven to 190˚C/375˚F/gas 5. Then, wash, dry and trim both ends of the zucchinis. Using a mandolin (if you have none, use a knife ), slice the zucchini thinly. Once done, set it aside.
Sautee the red onion with olive oil in a pan till soft though not browned. Then, season with sliced garlic and salt as well as the parsley. Place the lightly sauteed ingredients on the bottom of the gratin and layer with the sliced zucchini and season with salt as you go layer by layer. Best to make 3 layers. Drizzle with olive oil. Cover with a piece of parchment paper and cook till the squash is translucent for about an hour.
Remove the parchment paper, press the zucchini down with a spatula and bake until tender and lightly browned on top.