Tuesday, May 27, 2014

Zucchini & Onion Gratin


I had a pretty mellow Memorial Day with the caveman; we didn't have our kids, so took advantage of the time to go on a long run and then relax at home in the yard.

For dinner we grilled some portabella mushrooms to serve as buns for our grassfed burgers, and I whipped up this side dish to have with them. It's from the June 2014 issue of Cooking Light, and I made it exactly as written.

You could make it without the Parmesan cheese… it would still be tasty but perhaps not really a "gratin."

Zucchini & Onion Gratin
adapted from Cooking Light

2 tbs. olive oil, divided
1 large onion, quartered lengthwise and thinly sliced
1 tbs. tomato paste
grated rind of 1 small lemon
1 tsp. fresh thyme leaves
3/8 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
1 1/2 lb. zucchini, diagonally sliced into 1/4-inch-thick pieces
1 oz. Parmesan cheese, grated (about 1/4 cup)

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.

Preheat broiler to high.

Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.

Preheat oven to 375°.

Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375° for 25 minutes. Remove from oven.

Preheat broiler to high.

Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.


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