Saturday, September 21, 2013
Hi guys! I hope you have been having a fabulous September. The wedding was amazing and I hope to be able to post some professional pictures when Lauren and Kevan get them back. As for me, work has been pretty busy the past few weeks. I have been buried in spreadsheets and marketing plans as we are in the process of budgeting and planning for 2014. Jeez, this year flew by!
I actually have been cooking quite a bit and have seven new recipes to post! The pictures are all finished but the writing of the recipes still needs to be done. Please do stay tuned and check back because there are some really good ones...
And this one is a really good one as well. I'm sure you all have had potato gratin before which is equally delicious but I am a sucker for zucchini. It tastes good in everything. Especially when you layer it with cheese and bread crumbs and garlic and cream and spices!
2-3 small or 1-2 large zucchini, sliced thin
2 c. parmesan cheese, grated
2 c. fresh bread crumbs
3 cloves garlic, minced and smashed into a paste
1/4 small onion, diced
2 c. heavy cream
1 t. salt
1 t. pepper
1/4 t. nutmeg
pinch of cayenne
preheat oven to 375 degrees
Drizzle a little olive oil into a 9x13 glass baking dish. Slice zucchini into discs about 1/4 inch thick. Lay the slices down in the dish, slightly overlapping each other. Top with 1/2 cup of parmesan cheese and then with 1/2 cup of the bread crumbs. Repeat one time and then top with zucchini. Hold off on the remaining cheese/bread crumb topping until after you have poured the cream mixture into the dish.
In a large bowl, add garlic, onion, cream, egg, salt, pepper, ,nutmeg and cayenne. Whisk together until combined. Pour over zucchini. Finally, sprinkle remaining cheese and bread crumbs on top. Drizzle with a little olive oil and season with a pinch of each salt and pepper.
Bake for 45-60 minutes. Remove from oven and let cool for 15 minutes.