Zucchini Gratin Recipe

Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius).

Thinly slice zucchini and press between layers of paper towel to remove excess liquid.

Thinly slice shallots lengthwise and finely chop flat-leaf parsley. Set aside.

Grate Gruyere and Parmesan cheese using a box grater. Set aside.

Warm the heavy cream in a saucepan on medium heat.

Whisk egg and warm heavy cream together in a mixing bowl.

Fold in 3/4 of the grated cheese.

Season with salt and pepper.

Place a cast-iron skillet on medium-low heat.

Add butter and olive oil. Allow the butter to melt and bubble.

Add shallots, and season with salt and pepper.

Sauté for 20-30 minutes or until caramelized.

Turn the stovetop up to medium heat.

Add zucchini slices and sauté for 10 minutes.

Turn the stovetop off.

Pour the egg, warmed heavy cream, and cheese mixture over the zucchini slices in the cast-iron skillet.

Sprinkle excess cheese, panko breadcrumbs, and flat-leaf parsley on top.

Season with additional ground pepper.

Bake in the oven for 25-30 minutes.

Serve and enjoy.

Equipment Needed

Spice Level:

Dietary