"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Summer Vegetable Gratin Recipe

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This recipe for Summer Vegetable Gratin, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Albis
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large onions (2 cups)
2 tbsbs. butter
2 tbsbs. olive oil
1/2 tsp. thyme
1 large garlic clove, minced
3 small zucchini, sliced 3/4 inch thick (about 2 cups)
3 plum tomatoes, quartered
2 eggs
1/2 cup half and half
1/2 cup Parmesan cheese
1/2 cup plain bread crumbs (really great if you make your own!)
1 tbsb. melted butter

Directions:
Directions:
Preheatt oven to 350 degrees. Slice onions thinly and saute in oil and butter over high heat until they start to sweat and color. Add the thyme, garlic, zucchini, and tomatoes; stir well and cover. Turn heat to low and cook about 10 minutes or until zucchini is tender.

Meanwhile, whisk eggs, half and half, and 1/2 of the Parmesan cheese. Place veggies and all liquid in a gratin or quiche dish and pour cheese mixture over top. Mix crumbs with remaining cheese and stir in the butter. Sprinkle with crumb mixture and bake for 10 to 15 minutes or until filling is set. Turn oven to broil and place pan 2 inches from heat to make top golden and crunchy.

Number Of Servings:
Number Of Servings:
6-8 as side dish, fewer if used as vegetarin entree
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This gratin is incredible served alongside grilled rib-eye steaks in the summer. We have also served it to our vegetarian guests with bread and salad.

 

 

 

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