Zucchini Onion Pecorino Gratin

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.

Ingredients:

• 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.

Instructions:

1. 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.
2. 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).
3. I transferred the grated veggies into a ceramic bowl and made sure all the ingredients were thoroughly mixed, season with salt and pepper.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake at 375° for about 40 minutes. I baked with aluminum foil on top initially for the first 20 to 30 minutes.

Enjoy!

Photos: