Sometimes we find ourselves flooded with an abundant harvest, and we need to find a way to use it. Since I am more into seasonal eating, I do not tend to preserve my harvest. So this is how this zucchini and potato gratin came to life. We had a huge zucchini from the garden, and I had to make the kids eat it somehow.
Get the kids
This zucchini gratin is easy to prepare and is ready in one hour. It is also a good one to make with children. Involving them in the kitchen is one way to make them eat their veggies.
They can grate the zucchini and the cheese. They also can crack the eggs and mix them.
It does get messy when kids get involved in the kitchen. Ooey-gooey things fascinate them, which is part of their sensory development.
Another way to eat zucchini
Many kids do not like zucchini. It has all the criteria that make them hate it, green in color, soft, and bland. We have to get innovative to make them eat it without breaking the rule of healthy eating.
Frying has been the most popular cooking method to please kids. However, since I am an anti-frying advocate, I use a different method. I tend to hide or camouflage the vegetable to make it more appealing.
At the table, I have the rule of “Do not ask what’s in it until you try it.” Most of the time, the fun of trying to unveil the secret ingredient gets them to eat.
Light but Filling
This zucchini gratin is light yet filling. It is an all-in-one meal with potatoes, zucchini, garlic, and eggs. For some, it may also qualify as a breakfast casserole instead of dinner.
Honor it with home-baked bread
Serving this gratin with a side of summer salad and homemade bread would be the peak of freshness. Nothing beats a 100% homemade and homegrown meal.
Zucchini & Potato Gratin
When you don't know what to do with all the zucchini you have been harvesting, try this recipe. It is quick and light for a summer weeknight dinner.
Ingredients
- 2 lb potatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp thyme
- 1 tsp garlic powder
- 1 tbsp cooking oil
- 1 lb zucchini
- 4 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped,
- 1/2 cup milk
- 2 garlic gloves, pressed.
- 1/2 cup shredded cheese
Instructions
- Preheat the oven to 375 F.
- Wash and peel the potatoes, then slice them thin. Use a mandolin for better results.
- Put them in a bowl, then season them with salt, pepper, thyme, and garlic powder. Mix to coat.
- Lay the potatoes flat in a greased casserole dish. Cover with foil, then bake for 20 minutes.
- In a bowl, grate the zucchini using the bigger hole size of the grater.
- Add in the eggs, milk, parsley, salt, pepper, garlic and some of the cheese. Mix well to incorporate.
- Once the 20 minutes are over, take the potatoes out of the oven. Pour the zucchini mixture over them, and finish with a layer of the remaining cheese.
- Bake without cover for another 20 minutes or until set and golden brown.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 232Unsaturated Fat: 0g
