Are you dealing with a glut of zucchini this summer?
Sadly, we're not ...
I was away in California when it was time to plant, but my helper did get the plants in the ground before I returned home. They are growing but harvest will be delayed because of the late planting.
I miss my zucchini!!
But thanks to our dear neighbors I don't have to go without good, fresh homegrown zucchini! (These is the same wonderful couple who share http://www.onceuponaplate1.com/2011/06/asparagus-cream-cheese-rolls-in.html, and other goodies from their prolific garden with us.)
Thank you P & J !!!
The one thing I'm not short on is a folder full of great zucchini recipes ~ and this is one of them (it's from Simply Recipes, click the link to access the recipe.)
It's very good . . . what can I say? It has BACON in it. Enough said. :D
Although you could omit if you're a vegetarian, or don't eat pork. Over at "Simply Recipes" it is suggested that you could substitute a couple of tablespoons of olive oil, or butter in lieu of the bacon. I'm thinking you could also substitute turkey bacon as another alternative.
So the remainder of the ingredients are zucchini (of course), and frozen spinach (I used fresh because I had it in the fridge.) Bacon, an onion, parsley, 1/2 cup of freshly grated Parmesan cheese*, fresh garlic, 3 eggs, olive oil and freshly ground black pepper. I also added some fresh thyme leaves, just because I love thyme so much and it's prolific in my gardens.
*I would also like to try it with Monterey Jack, or Gruyere cheese in place of the Parmesan, with a little salt added since those cheeses are not as salty as Parmesan. And how about some diced or sliced sauteed mushrooms? Yum!
You can use your food processor to grate the zucchini, cheese, and to process the spinach and garlic to reduce prep time. Then it's just a matter of combining the ingredients and placing the mixture into an oiled 2 quart baking dish then back for 35 to 45 minutes in a preheated 350° (F) oven. Keep an eye on the gratin at about 25 minutes, as I think it's best if not over baked.
I don't think waiting until the top to brown (as the original recipe directed) is essential (nor desirable) for this type of gratin, with virtually no other liquid the eggs will become tough. Naturally the timing will depend upon the dimensions and material of the baking dish you choose. I removed it from the oven while the center of the gratin was still slightly jiggly, and it firmed up out of the oven with retained carry-over heat (and the heavy ceramic baking dish I used.) A bit overdone for my taste. Next time, I'll definitely remove it a few minutes sooner because I prefer it a little more tender, but it was still very tasty.
You can serve it as a main, or as a side dish. I served it as the main course with some sliced ruby red tomatoes drizzled with a Dijon-Shallot vinaigrette ~ a perfectly fine dinner! This can also be served at room temperature, another bonus is that any leftovers reheat well.
You can get the step by step tutorial through the Simply Recipes link above.
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