Zucchinis have invaded my subconscious. They are everywhere and will not let up. It reminds me of when I tried to jog 6 miles on a treadmill for the first time and compared it to Tartarus. Am I really making a dent in this harvest?
I have a measly 2 plants, and for the past 3 weeks I’ve harvested between 6 and 9 zooks (my term of endearment) each week! My grandma says, “Zucchinis don’t forget to grow.” They are truly a plant for the novice gardeners. Zucchinis have the ability to boost one’s self esteem like a good bosom buddy.
This recipe got its inspiration from a blog called In Erika’s Kitchen. I like how her recipe wasn’t the swimming-in-cream-French-style gratin. It was simple: zooks, cheese, bread crumbs, bake. Still…I’m not the kind of girl to follow an already beaten path. I wanted to spice it up a bit, so I added a couple of spices and used pepper jack instead of mozzarella.
Printable: Zesty Zucchini Gratin
Preheat your oven to 350 degrees.
Prep you baking dish. I’m using a 9 x 13 inch glass one. You can use cooking spray (the clean way) or a little bit of olive oil that you swish around with your fingers (the dirty way or a great job for a kid).
We’re going to cut the jalapenos into long thin slices. Then dice them up into tiny pieces, about the size of their seeds- you don’t want people with a dainty tongue to get caught with a chunk of jalapeno in their mouth (though I love that).
That’s all the prep we need. Thank you, thank you very much.
Did you prep your baking dish? If you haven’t, I’ll wait…
Shake the bread crumbs over the top. I had panko (Japanese style bread crumbs; they give more crunch), but any kind will suffice.Cover the pan with tin foil. Neat trick- coat the foil with cooking spray to avoid the cheese cooking off onto the foil.