This crispy zucchini casserole is my healthier take on vegetable gratin. The casserole is made without heavy cream and boldly features a bountiful harvest of zucchini.
Kenny has very few complaints when it comes to my kitchen chops. He’s always satisfied and grateful for what I cook with two exceptions. He thinks I make too many chocolate desserts (like that’s even possible!) and that I don’t cook enough vegetables. I’m guilty as charged of that second offense!
I love braising meats and cooking casseroles so much that vegetables often take a back seat in my meal plans. By the time I’ve cooked dinner I’m usually too tired [and hungry] to bother making a salad. I do often try to mix vegetables into my main course (ie. spinach and feta turkey meatballs and turkey zucchini burgers with sumac yogurt) but they’re rarely the star of my dishes.
With beautiful California produce in season, I’m hoping to make a change and feature more veggie-forward dishes on my blog. This crispy zucchini casserole is inspired by two of my favorite zucchini preparations (Ina’s zucchini boats and America’s Test Kitchen’s summer vegetable gratin).
The crispy topping is inspired by Ina’s parmesan and herb melange and the salting method is attributed to America’s Test Kitchen. Slicing and salting the zucchini before baking helps remove excess moisture and allows the vegetables to brown better. Unlike most gratin recipes, this version doesn’t contain milk or cream keeping things light and figure-friendly.
Join me in making vegetables the star of your next dinner table. Your taste buds and waistline will thank you!Print