I received some lovely zucchini in this week’s CSA share, and I wanted to make some more of the yummy zucchini onion pancakes, but didn’t have the time to sit and cook pancakes tonight. I needed something that could be thrown into the oven and easily baked with virtually no assistance.
So, hmm, I thought, how about a baked gratin? yum.
- 1 medium/large zucchini squash (or any summer squash)
- 1 large sweet onion
- (Optional) a couple of potatoes or turnips
- Salt & Pepper to taste
- 1-2 Tbsp olive oil
- 1 cup egg whites – I only used this amount because my carton was getting older and I needed to use it fast. I think 1-2 whole eggs or 1/2 cup of egg whites would be fine as well. This is where I will experiment in futures attempts to bake this recipe.
- 2-3 oz freshly grated Pecorino cheese. Truthfully, I didn’t even weigh/measure. I just kept grating until I thought it looked like a generous amount on top. Parmesan or any other hard cheese will also work. Even mozzarella or ricotta if you’d like.
- In my food processor, I grated one medium/large zucchini along with a large sweet Vidalia onion and a couple of medium sized Hakurei Turnips.
- Divided in three batches, I wrapped the mixture in paper towels, and squeezed out any excess moisture in paper towels over the sink. I think next time I might try using a linen towel instead. (for “greenness” sake).
- I transferred the grated veggies into a ceramic bowl and made sure all the ingredients were thoroughly mixed, season with salt and pepper.
- Next, I poured 1-2 tsp olive oil at the bottom of a square glass baking dish, and scooped the grated vegetables into the dish. I lightly pressed down to evenly distribute.
- I poured the cup of egg whites over the top, and it soaked into the vegetables. Next time, I might try pouring the eggs onto the veggies and mix together before I add to the dish.
- Then I topped the dish with a generous amount of freshly grated Pecorino cheese. Again, I might experiment and add some of the cheese into the veggie mixture, and top with a smaller layer.
- Optional: allow to sit in the fridge (cover with plastic wrap) for an hour or more to settle. I pre-made a couple of hours ahead of time, and when I came home from my errand, it was easily popped into the oven.
- Bake at 375° for about 40 minutes. I baked with aluminum foil on top initially for the first 20 to 30 minutes.
3 thoughts on “Zucchini Onion Pecorino Gratin”
YUM!!! This looks fantastic (and easy!) Looks like I’ll be making this as a side dish this week
I was searching the internet for a simple, quick way to use up our CSA vegetables, so I looked for “squash turnip onion gratin” and your blog entry came up. I noticed you said you had zucchini in your CSA haul as well, so I checked the date and saw this was posted very recently, then laughed to myself, “Oh, she must be getting the same produce as us since it’s the same time of year”—then I hovered my mouse over your CSA link and saw that your share is from Farmer Dave’s as well! What a funny coincidence!! :) My housemates and I live in Medford; we’ve been picking up from Farmer Dave’s at their Somerville location and we absolutely love the stuff we’ve been getting :)
Oh that is just so funny, Serena! What a small world! I love Farmer Daves!
I hope you find something delicious to make with your zucchini!