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)

Salt

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!

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

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