Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 35 Minutes
Diets
This zucchini gratin is a lighter, dairy-free version of the classic, which typically includes lots of cheese and heavy cream. This time, skip the guilt and enjoy the simple combination of baked zucchini and a crispy topping.
4 small zucchini, sliced thinly with a food processor or mandoline
2 teaspoons salt
1/4 cup + 2 tablespoons Gefen Olive Oil, divided
Mix zucchini slices with salt and let sit in a bowl for one hour. Transfer zucchini to a kitchen towel and wring dry.
Preheat oven to 350 degrees Fahrenheit.
Mix bread crumbs with one-quarter cup olive oil and set aside.
Mix zucchini with two tablespoons olive oil and transfer to an eight x eight-inch baking pan or pie dish. Top with prepared bread crumbs.
Bake 25 minutes, until zucchini is soft. Serve at room temperature.
Sponsored by Jeff Nathan Creations
How Would You
Rate this recipe?
Please log in to rate
Reviews