As I write this we have had a long weekend of record breaking temperatures in the 40C’s, maxing out at 44C. Then this week we are experiencing record breaking low temperatures for January. It’s the weather that demands turning the oven on and baking something.
This year the zucchini crop has done much better, fruiting constantly. How gorgeous they are, direct from the bush – tiny, tender, with flavours of summer. But today, in this cold weather, I am regressing to the 1970’s by marinating the zucchini in herbs and garlic, smothering them with cheese and baking them like a gratin. Perfect for very cool Summer weather.
Browse all of our Zucchini dishes and our Gratin dishes. Or explore our Mid Summer dishes.
Herb and Garlic Marinated Zucchini Gratin
small to medium Zucchinis
150g Gruyere or Emmental cheese, grated (less or more, depending on how many zucchini you use)
50g Parmesan cheese, grated (less or more, depending on how many zucchini you use)
large bunch parsley
3 cloves garlic
large bunch basil
1 Tblspn fresh thyme leaves
good squeeze lemon juice
sea salt and black pepper
extra virgin olive oil
Heat the oven to 200C.
Prepare the zucchini. If they are larger, slice into 0.75cm slices. If they are younger, slice them in half or thirds lengthwise.
Puree the marinade ingredients and pour over the zucchini in a bowl. Mix well to coat and leave for 30 mins.
Place the zucchini in an ovenproof dish scatter the grated cheeses over the top and bake for 25 mins or until the cheese is browning. Serve in the dish and enjoy.
It’s ever good at room temperature.