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Fr

Rosemary Zucchini Gratin

Difficulty: Medium

6

Servings

15

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

  1. Preheat oven to 325°F (160°C).
  2. Using extra-virgin olive oil, grease a 12 x 8 in. (30 × 20 cm) baking dish.
  3. Cover bottom of dish with zucchini rounds, spreading them evenly.
  4. Top evenly with a third of the rosemary, garlic, salt and pepper, Gruyère and onion rounds. Repeat the layers twice more.
  5. Top with Emmenthal and bake for about 1h30.
  6. 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

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