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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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FInally, a squash gratin that turns out delicious, not soupy or slimy. Secret:: Salt zucchini and allow it to sit for 20 minutes to draw out alot of the water. Ingredients:
4 summer squash, thinly sliced |
1 tablespoon kosher salt |
2 shallots |
1/4 cup italian parsley |
3 tablespoons olive oil |
1 tablespoon thyme leaves |
1 jalapeno pepper, seeded |
1 teaspoon fresh lemon zest |
3/4 cup grated gruyere cheese (1/4 cup more) |
Directions:
1. Toss sliced zucchini with 1 tablespoons kosher salt': allow to stand for 20 minutes.
2. Preheat oven to 400 degrees.
3. Chop shallots, parsley, olive oil, thyme, jalapeno pepper, and lemon zest together in food processor.
4. Toss with sliced zucchini and Gruyere cheese. Arrange evenly in buttered baking dish. Top with 1/4 cup additional Gruyere cheese.
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