Georgian-spiced Zucchini Gratin
This gratin is delicious with or without the cream so add it as you like or not. For a bit of color sliced tomatoes or halved cherry tomatoes can be added to the layers. Garnish with a pile of fresh herbs like dill sprigs and parsley leaves lightly dressed in olive oil if so desired. Serves 6 to 8
- Extra virgin olive oil
- 4 pound large zucchini, seeded and sliced thinly
- 1 yellow onion, slice thinly
- 1½ cups finely grated Parmesan, divided
- 1½ tablespoons Svanetian salt, divided
- Freshly ground black pepper
- 1 lemon to zest over the layers
- 1 cup heavy cream, optional
1. Preheat oven to 425 degrees F. Drizzle a 9” x 13” deep baking dish with olive oil.
2. Layer one-third of the sliced squash and onion in the bottom of the dish.
3. Sprinkle with one-third of the Parmesan and 1½ teaspoons of the seasoned salt. Drizzle with olive oil. Grind a little black pepper over and then grate a little lemon zest over.
4. Repeat steps 2 and 3 for another layer.
5. On the top layer, repeat step 2 and 3 minus the Parmesan. Because the gratin bakes for a long time at high heat you risk burning the Parmesan so you will add it later in the baking.
6. Place the dish in the preheated oven for 30 minutes. At the 30 minute mark add the cream if using. Continue to bake for 30 minutes then add the Parmesan and bake for an additional 15 to 20 minutes until the Parmesan is golden.
7. Serve hot, warm or at room temperature. Garnish with fresh herbs if desired.