Zucchini Potato Cheese Gratin
with plentiful amounts of vegetables I’m always trying to come up with new
exciting recipes that we can enjoy.
Zucchini Potato Cheese Gratin
2 medium size zucchini
3 large potatoes
1 large red onion
1tbl olive oil
2tbl fresh basil
1/2 cup fat free ricotta cheese
2/3cup low fat sour cream
3eggs
2cloves of garlic
1/2 cup shredded cheese, mozzarella
kosher salt, pepper to season
1tbl butter
3tbl plain bread crumbs
- Preheat oven to 370F, butter and coat the casserole dish with bread crumbs, set aside
- Peel the onion and slice it thinly, heat the olive oil in a skillet and cook onion until caramelized, set aside
- Peel the potatoes, using a food processor slice them fairly thin.
- Par cook potatoes in boiling, salted water for 2 minutes, drain and set aside
- Scrub zucchini well, cut in half, remove seeds and slice the same thickness as potatoes, set aside
- In a blender or food processor, process ricotta cheese, sour cream, basil and eggs, season with salt and pepper, season to taste, stir in shredded cheese, set aside
- Layer potatoes, zucchini and caramelized onion in a prepared casserole dish, starting with potatoes followed by onion, zucchini, ending with zucchini slices.
- Slowly pour the herbed egg mixture over the layered dish.Spread the cheese on the top in an even layer if necessary
- Bake for 45-60 minutes, until golden brown on the top and cooked through
- I prefer letting this dish to cool slightly before serving
- Enjoy warm or room temperature, can be make a day ahead
- I served it with fresh tomato kosher salt olive oil salad