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)
2 tbsp. oil
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!