Grated vegetable gratin

It was chilly today, so I was excited to have an excuse to use the oven again, and we had the perfect ingredients for a veggie gratin recipe I’ve been waiting for an opportunity to try (from the county nutrition education program). I was convinced it was a total disaster until I closed my mouth around the first bite. It smelled pretty unappealing while baking, and took forever because I threw in a full cup of milk by accident, but it tasted absolutely marvelous and left me craving more!

Grated vegetable gratin

3 carrots, peeled and grated (about 2 cups)

5-6 small potatoes, grated (about 2 cups)

1 large zucchini, trimmed and grated (about 2 cups)


Chopped basil

Parmesan cheese

2 tbsp. oil

Chopped onion

2 cloves garlic, chopped

1/2 cup milk

Combine zucchini with salt in a large bowl and let sit for 15 min. Meanwhile, sauté onion and garlic in a tablespoon of oil, then grease and line a 9×9 baking dish with it. Squeeze zucchini and mix with carrot, potatoes, basil, and a few sprinkles of parmesan cheese. Drizzle the other tablespoon of oil on top and bake for 30 min at 400ºF. Pour in milk and bake at 350ºF for 20-30 min. more, until moist but firm. Let cool and set up at least 10 min, then serve, warm and wonderful!

This entry was posted in Casseroles and Baked Dishes, Salads and Pilafs, Vegan. Bookmark the permalink.

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