Week 9 - Finally...

(Posted by Denise)

Can you believe it! A recipe from me. I finally found something that I had enough time to think through and take pictures of.

So I give you:
Zucchini and Summer Squash Gratin
1 Tablespoon lemon zest
1 1/2 pounds summer squash or zucchini, sliced thin (I used a mandolin)
½ teaspoon kosher salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
2 large garlic clove, chopped
1/4 teaspoon kosher salt
¼ teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
1 Tablespoon lemon juice
1/4 cup unsalted butter
2 cups fresh bread crumbs (I used a day old baguette)
3-4 potatoes, sliced transparently thin
1/4 cup grated Parmesan cheese
Preheat oven to 400F degrees and place Prepare a gratin dish with a little (2 tsp) olive oil and sprinkle lemon zest.
Place the zucchini slices into a colander placed over a sink, toss with the salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Puree 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.
Melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter turns brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash and the potatoes into a large bowl two-thirds of the oregano sauce. Toss until well coated. Add the cheese and half of the bread crumbs and toss again. .
Place squash mixture into gratin dish, top with the remaining crumbs, and bake for between 40 and 50 minutes – Test for doneness by piercing with a knife. Remove from oven, and drizzle with the remaining oregano sauce.

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