Though in many places zucchini is now available almost year round, there’s nothing quite like zucchini in season. Fresh, firm and almost sweet, these small zucchinis are wonderful.
I was surprised to discover, a few years ago, that raw zucchini is actually delicious (try this zucchini salad). Zucchini fries are the ultimate low-carb substitute for potato fries. But gratin has always been and remains one of my favorite ways to prepare zucchini. After all, cheese makes everything taste better.:)
- Olive oil spray
- 4 medium firm zucchinis
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ cup shredded Parmesan
- Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil.
- Using a sharp knife, slice the zucchinis crosswise, ¼-inch thick.
- Arrange the zucchini slices in the baking dish. Sprinkle with the salt, pepper, garlic powder and dried thyme.
- Generously spray the vegetables with olive oil. Sprinkle with the Parmesan.
- Bake the gratin until golden-brown, about 30 minutes. Carefully drain the cooking juices and serve.