Recipe: Zucchini Cheese Gratin

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Silvia Lehrer’s Zucchini Cheese Gratin

Silvia (yes, I am spelling her name correctly) is the founder of Cooktique in Tenafly, New Jersey. She sold the cookware shop and cooking school several years ago, but she continues to keep her hand in the food world as the food columnist for Dan’s Papers, the much-read tabloid of East End of Long Island. Here’s her recipe for zucchini cheese gratin.

“Simply grate a few zucchini; mix with eggs, farmer cheese, some breadcrumbs and Parmesan cheese and bake,” says Silvia Lehrer

recipe: zucchini cheese gratin

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Serves 6 to 8

4 farm-fresh narrow zucchini, about 1 1/2 pounds

3 eggs, beaten

1 (7.5 ounce) package farmer cheese

3 to 4 tablespoons plain bread crumbs, preferably homemade

6 to 7 tablespoons grated Parmesan cheese

Coarse (kosher) salt and freshly ground pepper

Preheat the oven to 375 degrees.

Scrub the zucchini well and trim stem ends. Pat dry with a paper towel.

Hold onto the stem end of each zucchini and grate on the large holes of a four-sided grater or in a food processor fitted with the shredding blade. Transfer to a mixing bowl.

Add beaten eggs to the zucchini and stir to mix. Add remaining ingredients and season to taste with salt and pepper.

Butter a shallow 9 to 10-inch baking dish, such as a gratin or quiche pan, or a Pyrex pie plate. Pour the zucchini mixture into the dish.

Place in preheated oven and bake for 40 to 45 minutes or until the top is golden brown and the mixture is firm and slightly puffy.

Cool for 5 to 10 minutes, then cut into wedges to serve.

Can be prepared ahead and warmed through or served at room temperature.

Author

  • About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history. Visit Arthur At: www.foodmaven.com

2 Responses

  1. Lisa says:

    This looks wonderful! Would love to see a print-friendly option! (hint hint : )

    • Cheryl Benton says:

      Hi Lisa,
      Your wish is our command – just at the start of the recipe you will see a “Print this”

      Enjoy,
      The Three Tomatoes

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