RCI-VG.004.1563.001
Zucchini Gratin
Original recipe Makes 8 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- zucchini2 poundssliced in ¼-inch thick rounds, about 4 medium
- 1 unit
- freshly grated Parmesan cheese½ cup2 ounces
- butter2 tablespoonsmelted
Method
1
Preheat oven to 400°F (200°C).
2
Arrange zucchini slices in a single layer on a cutting board and lightly salt both sides; let sit for 5 minutes to draw out excess moisture, then pat dry with paper towels.
3
Brush a 9x13-inch (23x33-cm) gratin dish with some of the melted butter to prevent sticking.
4
Layer half of the zucchini slices in the prepared dish, overlapping them slightly in neat rows.
5
Season the first layer with salt and pepper, then sprinkle with half of the Parmesan cheese and drizzle with half of the remaining melted butter.
6
Arrange the remaining zucchini slices in a second layer on top, overlapping them as before.
7
Season the top layer with salt and pepper, then sprinkle with the remaining Parmesan cheese and drizzle with the remaining melted butter.
8
Bake for 25 minutes until the zucchini is tender and the top is golden brown.
25 minutes
9
Remove from the oven and let rest for 2 minutes before serving warm.