Zucchini & Corn Gratin
Because we have a bumper crop of corn and zucchini this year in the Garden State (NJ), I have been using local produce every chance I get.
Our season is so short in NJ, that we make the best of the beautiful bounty while it lasts.
Everyone went crazy for this recipe on my instagram stories, so I figured I would write it out properly here on the blog.
It's really just about layering vegetables with gorgeous breadcrumbs and grated Parmesan cheese to make a "gratin".
I used a 12" cast iron skillet, however, feel free to use a glass casserole dish or metal baking tray. It all works.
The main ingredients are:
2-3 large zucchini (I mixed 3 varieties of green and yellow squash), sliced
1 pint of cherry tomatoes (halved)
2 ears of fresh corn, cut off the cobs
2 yellow onions, sliced
fresh basil leaves
breadcrumbs (I use Cento seasoned PANKO crumbs)
grated Parmesan cheese
kosher salt & pepper
Preheat oven to 425F.
Coat the skillet with olive oil.
Start layering in this order:
LOTS of kosher salt.
REPEAT the layers.
Last step: drizzle the casserole with olive oil and bake for 30-40 minutes until golden and bubbling.
I love this warm or cold out of the fridge.
It's just perfect!