This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is made without any butter or cream, allowing the fresh zucchini flavor to shine. Slice the zucchini uniformly to ensure even cooking.
4 servings, 1 cup each
Active Time: 15 minutes |
Total Time: 45 minutes
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
1 teaspoon dried marjoram or thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 medium zucchini, thinly sliced (1/8 inch)
1/2 cup coarse dry breadcrumbs (see Tip), preferably whole-wheat
1/2 cup grated Parmesan cheese
Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray.
Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.
Per serving :
14 g Fat;
3 g Sat;
9 g Mono;
9 mg Cholesterol;
13 g Carbohydrates;
7 g Protein;
2 g Fiber;
322 mg Sodium;
406 mg Potassium
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.