Recipe: Zucchini Cheese Gratin
Silvia Lehrer’s Zucchini Cheese Gratin
Silvia (yes, I am spelling her name correctly) is the founder of Cooktique in Tenafly, New Jersey. She sold the cookware shop and cooking school several years ago, but she continues to keep her hand in the food world as the food columnist for Dan’s Papers, the much-read tabloid of East End of Long Island. Here’s her recipe for zucchini cheese gratin.
“Simply grate a few zucchini; mix with eggs, farmer cheese, some breadcrumbs and Parmesan cheese and bake,” says Silvia Lehrer
Serves 6 to 8
4 farm-fresh narrow zucchini, about 1 1/2 pounds
3 eggs, beaten
1 (7.5 ounce) package farmer cheese
3 to 4 tablespoons plain bread crumbs, preferably homemade
6 to 7 tablespoons grated Parmesan cheese
Coarse (kosher) salt and freshly ground pepper
Preheat the oven to 375 degrees.
Scrub the zucchini well and trim stem ends. Pat dry with a paper towel.
Hold onto the stem end of each zucchini and grate on the large holes of a four-sided grater or in a food processor fitted with the shredding blade. Transfer to a mixing bowl.
Add beaten eggs to the zucchini and stir to mix. Add remaining ingredients and season to taste with salt and pepper.
Butter a shallow 9 to 10-inch baking dish, such as a gratin or quiche pan, or a Pyrex pie plate. Pour the zucchini mixture into the dish.
Place in preheated oven and bake for 40 to 45 minutes or until the top is golden brown and the mixture is firm and slightly puffy.
Cool for 5 to 10 minutes, then cut into wedges to serve.
Can be prepared ahead and warmed through or served at room temperature.