Inspiration: What’s your favorite vegetable? I don’t know why, but for some reason, it gives me satisfaction in my head to think of my favorite things. My favorite book is Wuthering Heights. My favorite wines are Cabernet Franc (for red) and chardonnay (for white). My favorite band is Dave Matthews Band. Even though these things may change tomorrow – for right now, at this minute – they make me me. So my favorite vegetable? Today, it’s zucchini. It’s so wonderful when it’s cooked very simply – just sauteed up with some butter and Kosher salt until nice and browned – but it also lends itself well to much more complex dishes. At our place, zucchini is usually on the plate several times a week in one form or another.
What we Loved: I’m always up for a good gratin (who isn’t?), and this gratin doesn’t disappoint. It combines the light and fresh vegetable flavor of zucchini with some lovely ingredients with much stronger flavors – namely, rich sauteed onions and nutty gruyere cheese. How can you go wrong with that combination? What I love about this dish is that it’s a nice and cheesy gratin, yet the cheese and cream in the dish aren’t so extravagant and overpowering that you can’t taste the zucchini. That vegetable flavor that I love is still prominent alongside the other stronger flavors. I served this up alongside our favorite roasted chicken with some sauvignon blanc for a perfect, comforting meal.
Tips: I’m thinking that a pinch of nutmeg would go well in this dish. I always think that nutmeg works really well in gratins, and I think that it just might add that nice little extra something here, too.
Source: Adapted from Food and Wine, contributed by Jamie Samford
2 lbs small zucchini, shredded on the large holes of a box grater
Kosher salt and black pepper
Butter
1/2 small onion, finely diced
1/2 cup heavy cream
1/2 cup shredded Gruyere cheese
1. Put the shredded zucchini in a colander, and toss with 1/2 teaspoon salt. Let stand for at least 5 minutes, then squeeze as much of the liquid out of the zucchini as possible using your hands.
2. Melt the butter in a saute pan. Add the onions, and cook until softened. Add the zucchini, stir, and cook for a few more minutes until the zucchini is just softened. Add the cream, and simmer until thickened.
3. Remove the mixture from the heat, and season to taste with salt and pepper. Transfer the mixture to a baking dish, and top with the shredded Gruyere.
4. Bake in a 350 degree oven until the cheese is melted and the everything is heated through.
threeowlskitchen.com 
Yum! I thought about doing something similar with my eggplant. Looks so delicious!
Let me know if you try anything similar with eggplant….I’d be interested to hear how it goes.
Looks so yummy will need to give it a try
Thanks, Leana!
This looks delicious! I love gruyere and I bet it’s perfect with the zucchini.
Thanks, Emily. I always feel like gruyere works so well in any kind of gratin. That and Parmesan!
I’ve been thinking about making a zucchini gratin sense I have LOTS of zucchini still… They just call me the zuc pusher in the neighborhood.
It really is a great way to use up some zucchini!
Mmm this looks simply delicious! If you like gratins I think you will really like my slimmed down sweet potato gratin. Check it out on my blog: http://bit.ly/sweetpotgratin
Thanks!
Thank you, Amanda. And I’m loving the idea of adding granola to a sweet potato gratin!
This looks awesome… I have some zucchini in the fridge- may have to head to to the store to get some Gruyere so that I can make it! I love zucchini too… you should check out Fox Point Seasoning at Penzey’s spices (www.penzeys.com)- saute with a little olive oil with some Fox Point- it is the simplest and tastiest way to eat zucchini that I’ve found!
I haven’t tried ordering Penzey’s spices yet, but I’ve heard great things about them. That Fox Point seasoning sounds amazing……you may have convinced me to order it! :)
Beautiful gratin! I love the simplicity of the ingredients, I bet it really lets the taste of the zucchini ring true. I go overboard sometimes, but I’m always suspicious when served veggies with heavy makeup. I’m sure you’re right on the money about adding nutmeg, though, I always find it makes greens and cheeses sing.
Thank you. I also appreciate vegetables that are cooked more simply – sauteed in butter, salt, and pepper is my favorite way to go!
Love, love, LOVE this recipe! So simple, yet so scrumptious. Can’t wait to try it!
Thanks, Stephanie. Hope you like it if you try it :)
I love simplicity when it comes to side dishes!
HI,
I wanted to let you know that I posted about this in my “Learning from Others,” post this week. I used your picture. Please let me know if this is a problem and I’ll remove it! http://teachinggoodeaters.blogspot.com/2011/11/learning-from-others-november-11.html
That’s fine by me, Julie. Thanks for letting me know and for linking back!
If you end up trying the gratin, I hope that you like it!
Looks yummy and I know we will like it…..if you like zuchinni….slice length wise 1/4 inch thick…spread a little olive oil, granulized garlic and top with fresh grated parm, rogano, or asagio cheese….broil just til cheese starts to brown. Easy and yummy
I love zucchini and eat it as a side all of the time. Thanks for the new idea! Next time I cook up a zucchini side, I’ll try it out. It sounds delicious!
Wow this looks sooo good! I love zucchini!
Thank you!
Pingback: Zucchini Gratin (high protein) | Sensual Appeal
Pingback: Zucchini Gratin (high protein) | Sensual AppealSensual Appeal