Zucchini Gratin


Today’s blog comes from Sharon, Brisbane, Australia.

There is a TV program in Australia called My Kitchen Rules. Two couples from each state enter a competition to cook the best food  – they can be partners, friends or siblings.  It is like Masterchef, but they cook as pairs, the first recipe has them open an Instant Restaurant in their own home – Masterchef meets Come Dine With Me (one of Leslie’s favorite shows).  Last night my favourites, Dan and Stef, from Queensland made this Zucchini Gratin, the judges loved it.


Zucchini Gratin

4 medium zucchini, thinly sliced
1 cup heavy cream
½ cup grated parmesan cheese
1 egg, slightly whisked
1 Tbs chopped dill

Preheat oven to 375 F. Grease an 8” square cake pan.

Place zucchini in a large colander. Sprinkle with salt. Toss to combine. Stand over the sink for 30 minutes, tossing occasionally to allow moisture to drain. Rinse and drain. Pat dry.

Using a fork, whisk remaining ingredients in a bowl. Season.

Arrange a layer of zucchini over base of prepared pan. Top with a little of the cream mixture. Repeat layering with remaining ingredients. Top with a layer of baking paper and another pan of equal size. Weight tray with an ovenproof object. Roast for 20 minutes. Remove weighted tray and baking paper. Drain away any liquid. Roast for a further 10 minutes or until golden brown and tender. Cool 10 minutes. Cut into quarters and remove with a fish slice.

2 thoughts on “Zucchini Gratin

  1. I need to remember this in the summer when we have to deal with a mess of zucchini. A cup of concentrated cream plus cheese? What’s not to love?

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