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Serves 8
20 minutes preparation time
1 hour baking time
3 medium-sized zucchini, cut into large chunks
1 large onion, diced
1 shallot, diced
1-2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, chopped or 1 tablespoon dried
2 teaspoons lemon zest
4 scallions, sliced
1 cup shredded Manchego
1/4 cup mozzarella, cubed
3 eggs
approximately 1 cup milk
salt and pepper to taste
Preheat oven to 450 degrees. Oil a 9-by-13-inch casserole dish.
Layer the zucchini, onion, and shallot in the casserole dish. Drizzle on 1 to 2 tablespoons of olive oil, sprinkle the vegetables with the rosemary, salt, and pepper, and stir them enough to coat them with the oil. Roast the zucchini in the oven, stirring once or twice, until it is tender when pierced with a knife but still holds its shape, about 20 minutes.
In a small bowl, mix together the cheeses and the scallions. Break the eggs into a 2-cup measuring cup, and add milk until the mixture hits the 1 1/2 cup mark.
Remove the zucchini from the oven and lower the oven temperature to 350 degrees. Sprinkle on the lemon zest and stir it in. Pour the egg-milk mixture over the zucchini. Sprinkle the cheese on top and return it to the oven. Bake until the gratin is golden brown and bubbly, about 40 minutes.