A simple family recipe of grated zucchini sautéed with green onions, garlic and butter, then topped with Monterey Jack cheese and baked until hot, bubbly and lightly browned.
Servings: About 4–6
Prep Time: 15 minutes
Cook Time: About 25 minutes
Ingredients:
- 1½ pounds zucchini, grated
- 3 green onions, thinly sliced
- 1–2 cloves garlic, finely chopped
- 2 tablespoons butter, divided
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 to 1½ cups shredded Monterey Jack cheese
Instructions:
- Preheat the oven to 375°F. Lightly butter a small gratin or approximately 8-inch square baking dish.
- Grate the zucchini. Place it in a potato ricer and press firmly to remove as much liquid as possible. Work in batches if necessary. Do not force the zucchini through the ricer; use it simply as a press.
- Melt 1 tablespoon butter in a large skillet over medium heat.
- Add the green onions and cook for about 2 minutes, until softened.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the well-drained zucchini. Season with salt and pepper and sauté for approximately 5–7 minutes, stirring occasionally, until the zucchini is tender and any remaining moisture has evaporated.
- Transfer the zucchini mixture to the prepared baking dish.
- Sprinkle the Monterey Jack evenly over the top and dot with the remaining 1 tablespoon butter.
- Bake for approximately 15–20 minutes, until the cheese is melted and the gratin is bubbling around the edges.
- If desired, place under the broiler for 1–2 minutes to lightly brown the cheese.
- Let stand about 5 minutes before serving.
Tip: Getting the zucchini very dry is probably the key to your mom's recipe. Zucchini contains a great deal of water, and removing it before cooking keeps the finished gratin from becoming watery.
Source: Mom's Recipe