My zucchini gratin only has six ingredients and goes together in just a few minutes.
1 cup grated fresh parmesan cheese
1 Tablespoon all-purpose flour
½ teaspoon freshly ground black pepper (or to taste)
4 cups grated fresh zucchini squash (details below)
¼ cup coarse-chop fresh basil leaves
¼ cup seasoned breadcrumbs (preferably home-made)
Heat oven to 375°. Place the grated cheese, flour and black pepper in a medium bowl and toss to coat the cheese with the flour. Grate the zucchini over a clean kitchen towel. When you have about four cups, spread the grated squash evenly over the towel, roll-up and wring the towel over the kitchen sink to extract as much liquid as possible from the zucchini.
Add the dry zucchini to the bowl, toss-in the chopped basil and stir to mix. Spread the mixture into an oiled 8×8-inch shallow baking dish. Sprinkle the breadcrumbs over the zucchini mixture and bake at 375° for 20-25 minutes – until the gratin is browned and bubbly throughout. Let rest five minutes and serve.
Serves 4 as a side dish.