Zucchini Au Gratin

Reminiscent of a frittata, this creamy and delicious bake is an excellent way to make your zucchini. Perfect as a side dish, or great as a meal on its own, it is easy to make and full of healthy vegetables. The feta adds a little bit of salt to an already flavorful dish.

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1 cup sliced leek
1 small onion, chopped
3 small zucchini, sliced
2 large potatoes, cubed in small pieces
2 celery stalks, minced
1 carrot, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 cup 35% cream
2 eggs
1 cup grated gruyère cheese
1 cup crumbled feta
Kosher salt and pepper

Preheat your oven to 350°F. Mix together the cream and eggs and season with salt and pepper to taste. Set aside.

Add the oil to the bottom of the pan along with the onion, leek, carrot, and celery. Cook until translucent, approximately 5 minutes. Add the cubed potato and garlic and cook for an additional 2 minutes, tossing continuously so that the potatoes don’t stick. Transfer to a 9” x 13” oven-safe baking pan. Arrange the sliced zucchini along the top of the potato mixture and pour the cream mixture over the entire surface. Sprinkle with the crumbled feta followed by the gruyère cheese.

Cover the pan with silver foil and bake for 55 minutes. Remove the silver foil and bake for an additional 15 minutes or until the top and sides are browned. Serve immediately.

Serves 6 to 8.

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