Zucchini and Chard Gratin
Created by Local Kitchen Bloglocalkitchenblog.com
Serves: 4
Course: Breakfast
Season(s): Summer
Ingredients
- 1 pound zucchini, seeded if very large
- 1 teaspoon salt
- 1 bunch chard (spinach works well too)
- 2 slices thick-cut bacon, chopped to about 1/4-inch pieces
- 1 medium onion, diced
- 1/3 cup chopped parsley
- 2 garlic cloves, peeled
- 1 ounce freshly grated hard cheese, such as parmesan
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper
- 2 eggs, lightly beaten
- 1 tablespoon butter + extra for greasing
Instructions
Grate zucchini and toss in a large bowl with 1 teaspoon salt. Transfer to a colander and allow to drain for 30 minutes. After, squeeze remaining water from zucchini by wrapping in a clean kitchen towel and twisting. Meanwhile, in a large skillet over medium heat, fry bacon, tossing frequently, until browned and slightly crispy. Add onions, stir to coat in bacon grease and sauté until softened, about 6 – 8 minutes. Chop chard to bite-sized pieces, and add to the onions & bacon, tossing to coat. Sauté until just wilted, about 2 – 3 minutes, then remove skillet from heat. Preheat oven to 350 degrees F. Add parsley and garlic to the bowl of a food processor, and pulse until well chopped. In a large bowl combine zucchini. chard/bacon/onion mixture, parsley/garlic mixture, black pepper and half of the grated cheese. Mix thoroughly. Add eggs and mix well. Grease a casserole dish with butter. Pack the zucchini mixture into the dish, and top with remaining grated cheese. Melt 1 tablespoon of butter and drizzle over the top. Bake in preheated oven until top is nicely browned, about 40 – 45 minutes.How do you #eatdowntoearth?
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