Zucchini Gratin

September 26, 2017

Looking for the perfect side dish? Look no further! This zucchini gratin is so satisfying. It is perfect served alongside any protein, and makes a great addition to your Thanksgiving spread.

Zucchini Gratin

A light and versatile side dish.

Ingredients:

4 tablespoons olive oil, divided
¾ cup panko breadcrumbs
½ cup grated Parmesan cheese
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 pounds green & yellow zucchini, cut into ¼” medallions
1 tablespoon fresh thyme leaves
Finely grated zest from ½ lemon
½ teaspoon kosher salt
Freshly cracked black pepper

Instructions:

Arrange a rack in the middle of the oven and heat to to 400°F.
Place 2 tablespoons of the oil, panko, and Parmesan in a medium bowl and mix to combine; set aside.
Heat the remaining 2 tablespoons oil in a 6- to 8-inch oven-safe frying pan or skillet over medium heat until shimmering.
Add the shallots and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes.
Add the garlic and cook for 1 minute more.
Remove the pan from the heat and add the squash, thyme, lemon zest, and salt.
Season with pepper, stir to combine, and spread into an even layer.
Sprinkle the panko mixture evenly over the squash.
Transfer the skillet to the oven and bake until the top is golden-brown, 25 to 30 minutes.
Let cool for about 5 minutes before serving. Serves 4.