From The EASY Way to Organic Cooking
Zucchini and Bok Choi Gratin
Serves 6-8 · gratin · 9 ingredients
Blanch in batches, straight into an ice bath, then dry properly. Wet vegetables under a breadcrumb crust give you a soggy gratin, and no amount of oven time fixes it.
Shallots and garlic bloomed in olive oil with thyme, poured over and tossed. Parmesan and panko on top, 350F for 20 to 25 minutes. Serves 6 to 8.
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Ingredients
What you need
- 4-5 large zucchini,
- 5 bok choi
- ¼ cup olive oil
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 1-2 tbsp. dried thyme
- ½ cup grated Parmesan
- ½ cup panko breadcrumbs
- Sea salt and freshly ground black pepper
Serves 6-8.
Method
How to make it
Preheat the oven to 350°F. Cut the ends of the zucchini, cut lengthwise twice, followed by cutting into equal ½ inch cubes. Cut off the root end of the bok choi, then, separating the stem from the leaves, cut the stem and root sections into equal size pieces.
Blanch the vegetables in batches in boiling salted water until soft but not mushy, then place into ice bath. Strain and dry the vegetables and mix them in a bowl. Sauté the shallots in the olive oil over medium heat with some salt; after a few minutes, add the garlic and thyme.
When aromatic, pour the oil mixture over the vegetables and toss. Season with salt and pepper if desired. Place the vegetables in an oven proof casserole in an even layer and sprinkle with the combined Parmesan and breadcrumbs.
Dot with butter or olive oil and bake for 20-25 min. until the crust is somewhat golden.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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