A gratin is a dish where the main ingredient is covered in a browned crust. This recipe comes from the website chocolateandzucchini.com, a wonderful place for cooking and baking ideas. I choose it for my friend D and I to prepare because it required only the simplest of ingredients, yet managed to be unique and delicious. The original recipe can be found here.
|Mushroom and Zucchini Gratin|
|Gently sweat finely diced onions in oil, add minced garlic
Cook until onion is translucent and garlic becomes fragrant
|Add diced mushrooms, thyme, salt and pepper
Cook until the mushrooms have released their juices
|Add flour and slowly simmer to thicken the mushroom juices
Check seasonings and pour mixture into a gratin dish
|Cook zucchini over medium heat, add salt, pepper, and herbs.
Cook until just softened. Check for seasonings.
Zucchini releases a lot of water during the cooking process. I strained the cooked zucchini before adding it to the gratin. This step will help keep your gratin reasonably dry, i.e.: not in a giant puddle of vegetable juices.
|Pour the zucchini on top of the mushrooms. Sprinkle breadcrumbs, butter, cheese
mixture on top, garnish with chopped parsley leaves.
To make the topping, I combined the breadcrumbs, cheese, and butter in a food processor and pulsed until the butter was finely chopped. No food processor? Using your fingers or a fork to blend everything also works.
If you have a food processor, making your own breadcrumbs is incredibly easy. Take 1 or 2 slices of bread (toasted, fresh, or frozen), put it in a food processor, and pulse for 1 minute.
|Bake at 425 F for 8- 10 minutes, or until the top is golden brown|
As you can see, this recipe makes enough to serve a crowd. It can also be baked in individual ramekins.
|mushroom and zucchini gratin|
|mushroom and zucchini gratin|
- 2 tbsp oil, divided
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, 1/4 inch (1 cm) dice
- 4 tsp fresh thyme leaves, divided
- 1 tbsp all purpose flour
- 4 zucchinis, julienne
- salt and pepper to taste
- 1.5 cups breadcrumbs
- 2 tbsp butter, room temperature, diced
- 1/4 cup grated cheese (I used Gruyere, Parmesan also works, try experimenting!)
- 2 tbsp parsley leaves, chopped
- In a pan over medium heat, sweat the onion in 1 tbsp oil until translucent. Add garlic and cook for another minute.
- Tip in diced mushrooms, season with 2 tsp thyme, salt, and pepper. Cook until mushrooms have released their juices, about 10-15 minutes.
- Add flour, stir and cook until a thick sauce forms. Pour mushrooms into a large gratin dish.
- Heat up the remaining oil and cook zucchini for 5 minutes, season zucchini with 2 tsp thyme, salt and pepper. The zucchini should be softened, but not mushy.
- Preheat oven to 425 F.
- In a bowl, combine breadcrumbs, butter, and grated cheese. Mix with fingertips until butter is incorporated into the breadcrumbs. Alternatively, pulse in a food processor.
- Cover zucchini layer with breadcrumb mixture and garnish with chopped parsley. Bake for 8-10 minutes or until the top is golden brown. Serve immediately.