Zucchini Gratin

Occasionally, I volunteer my time to help out at a local culinary class company near our home in Ballard.  I love it because I feel like I get to take the class for free and learn helpful tips and tricks. My very first experience here was one I can never seem to forget.  It was titled: "Power Lunch" and it was focused around the topic of food writing.  Not to mention, it included 4 professional food writers gracing our presence and having real conversations within a group of women that I had the privilege of somewhat eavesdropping on.  I know this may come off as slightly creepy and I am fully able to accept that, but haven't you listened in on a conversation that was not your own a time or two?  Yeah, thought so.

Among the things I remember from this day was the lunch that was effortlessly served.  A mostly vegetarian spread which included a butter lettuce salad with asparagus, radishes and preserved lemons, tossed in green dressing.  I make this all the time now.  They also served a charcuterie board with salamis, prosciuttos, dried + rehydrated currents, pickles, and cheese.  My favorite dish however was the main: a simple Zucchini Gratin.  Now, I am not copying them and I never did get their recipe.  However, I did tinker around in the kitchen, researched and food developed on my own.  I finally created what my tastebuds were craving, what I have been making on repeat and what has been a fan favorite for everyone I have served it to so far, including (and most importantly) my husband!  Here it is, I love it I hope you do too!

Kait's Zucchini Gratin:

• 2 Zucchinis thinly sliced into rounds
• 2 Shallots, cut down the center and sliced into small half moons
• Olive oil
• Fresh Thyme (as much as you like, I use about a teaspoon)
• Salt
• 1/4 Tsp (really a pinch or two is fine) Dried red pepper flakes
• Beecher's cheddar (or any sharp, nutty white cheddar cheese)
• Crushed bread crumbs (I use the croutons from Trader Joe's and crush them in a bag and keep them on hand, they are PERF)

How To:

• Turn your oven to 450 F
• Heat a skillet to medium
• In another cast iron or round baking dish, lay one layer of zucchini rounds until they cover the bottom of the pan.  Lightly salt the zucchini and let rest.
• In the skillet, pour a good glug of olive oil and add the shallots.  Sauté until they are translucent, should take 5-10 minutes, watch them, but I like them nice and soft and a little colored but not browned.  Add in the red pepper flakes, salt and fresh thyme. stir around for another minute and take off heat.
• Add half of the shallot mixture onto the first layer of Zucchini.  Add about a handful of cheese and sprinkle a good layer of crushed bread crumbs.
• Do another layer of this same thing: Zucchini, other half of shallot mix, cheese and breadcrumbs.
• Add one more layer of Zucchini and then just add salt, cheese and breadcrumbs on top.
• Put in the oven uncovered for 15-20 minutes or until the Zucchini is softened and the cheese is bubbly and browning
• Let it cool for a couple of minutes. Eat it and enjoy!!!

XOXO Kait