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Français

Rosemary Zucchini Gratin

Difficulty: Medium

Servings

Preparation (min)

105

Total (min)

Ingredients

Extra-virgin olive oil
About 10 medium zucchini, green or yellow, sliced into 1/2 in. (1.25 cm) rounds
3 fresh rosemary sprigs
3 to 5 garlic cloves, minced
Salt and pepper to taste
About 1 lb. (500 g) Gruyère cheese (aged, if possible), grated
1 very large onion, sliced into 1/4 in. (0.5 cm) rounds
4 oz. (125 g) Emmenthal cheese, grated

Preparation

Preheat oven to 325°F (160°C).
Using extra-virgin olive oil, grease a 12 x 8 in. (30 × 20 cm) baking dish.
Cover bottom of dish with zucchini rounds, spreading them evenly.
Top evenly with a third of the rosemary, garlic, salt and pepper, Gruyère and onion rounds. Repeat the layers twice more.
Top with Emmenthal and bake for about 1h30.
Let stand for a few minutes before serving.

CHEF'S NOTE

What makes this meal so lovely is the broth on the bottom of the dish and the crispy melted cheese on top. I serve it in a shallow bowl, and make sure I have real good crusty bread to dip in the broth. Kids love the concept of vegetables, cheese and bread dipped in broth!

Photo: Tango [Vitalité Québec] OCTOBER 2014

Recipe: Josée Fiset