Just because it’s Summer doesn’t mean I want to stop eating a gratin. While I do adore my Winter versions with potatoes and lashings of heavy cream, the warmer months beg for a lighter and brighter version. If you possess a green thumb, then no doubt you have more zucchini than you know what to do with. If you are like me and decidedly cannot grown anything other than bay leaves and lemons… then you are still finding the markets and farmers markets bursting with zucchini.
The other day my kids asked me to recreate a steak house meal at home. We had just been to the farmer’s market and had brought home quite the haul. Pommes Puree was on the menu, butter basted rib eyes, an iceberg wedge salad and I snuck in this zucchini gratin that no one asked for. But then something surprising (surprising only to them) happened. As per the rule, every kid had to take one bite of it. No one was exactly enthusiastic. Until they tried it. Eyes widened. Corners of their mouths turned up in a smile. “Wait… this is really good!” As if somehow shocked. Bear went in for seconds. Coco’s friend who was with us and not exactly a vegetable lover but is always polite enough to try a bite, finished her portion enthusiastically. Coco even ate hers even though she was on round 3 of the iceberg wedge.
Kids are always the toughest critics and when I try out something new on them and it’s a Winner, I know everyone will love it.
Serves 4 as a side dish
Ingredients:
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