Lightened Up Zucchini Gratin
- 1 tablespoon unsalted butter, room temperature, plus 1 1/2 tablespoons
- 1 large shallot, finely diced (about 1/4 cup)
- Kosher salt and freshly ground black pepper
- 2 medium cloves garlic, finely chopped (about 2 teaspoons)
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/4 cup crème fraîche
- 6 medium zucchinis, diagonally sliced 1/2-inch thick
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh flat leaf parsley
- 1 cup fresh breadcrumbs
- 1/3 cup finely chopped walnuts
- 1/2 cup grated Gruyère
- 1/2 cup grated Parmigiano Reggiano
- Drizzle of extra virgin olive oil (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Flat leaf parsley, fresh (1 tablespoon)
- Garlic (2 medium cloves)
- Mint, fresh (1 tablespoon)
- Shallot, finely diced (about 1/4 cup), large (1)
- Thyme, fresh (1 tablespoon)
- Walnuts (1/3 cup)
- Zucchinis, medium (6)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (1 Drizzle)
- Bread & Baked Goods
Breadcrumbs, fresh (1 cup)
- Dairy
- Butter, unsalted (1 tablespoon)
- Creme fraiche (1/4 cup)
- Gruyere, grated (1/2 cup)
- Parmigiano reggiano, grated (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 26, 2012 (10 months ago).
72 people saved this recipe.
