This quick casserole, also know as a gratin, doesn’t smother the zucchini in heavy cheese or cream. It uses shallot, garlic and herbs for fresh, light flavor with an easy, crunchy topping sure to make even non-vegetable lovers take notice. I use a 2 quart shallow 8″ x 12″ oval baking dish but use whatever shape you have. The key is shallow so everyone gets a good serving of the crunchy topping. Be sure your dish is broiler-safe.
1/3cuptoasted breadcrumbsgluten-free or whole wheat
1/3cupgrated Parmesan cheese
Salt and pepper to taste
Adjust oven rack to the medium level or one level up and heat the broiler. Lightly oil a shallow 2 quart, broiler safe baking dish with a little of the olive oil.
Trim ends from zucchini, then cut them in half lengthwise. Chop zucchini halves into thin half moons about 1/2″ wide. Combine breadcrumbs and cheese along with 1/2 tablespoon of olive oil in a small bowl and stir together until well blended.
Heat the other 1 tablespoon of olive oil in a large saute pan over medium heat. Add zucchini to the pan and cook until it is softened and starting to brown at the edges, stirring and turning frequently. Sprinkle in the shallot and cook 1 minute. Add garlic and cook 30 seconds. Stir in herbs.
Pour zucchini into baking dish and spread the crumb topping evenly over top. Broil until casserole has a golden crunchy top. Serve hot.
Recipe from Chef Sally Cameron of AFoodCentricLife.com