Creamy Zucchini and Gruyère Gratin

This is a brilliant way to use a glut of late summer zucchini, baked with a creamy cheese sauce and topped with crunchy golden breadcrumbs.

Prep:
40 minutes
Cook:
45-50 minutes
Serves:
6-8 as a side

Ingredients

1kg zucchini

3 cloves garlic, thinly sliced

1-2 Tbsp fresh herbs, such as marjoram, oregano, and basil

100g gruyère or Emmental, grated

250ml cream

1 Tbsp olive oil

½ cup fresh breadcrumbs

2 Tbsp freshly grated parmesan

Method

Preheat the oven to 200°C. Slice the zucchini into rounds and put into a colander with 2 teaspoons of salt. Leave to drain for at least 30 minutes (this is essential to remove as much liquid as possible!). Drain well and pat dry on a clean tea towel.

Layer the zucchini in a deep, oven-proof dish, adding some of the sliced garlic, herbs, and cheese with each layer. Drizzle over the cream. Mix the oil with the breadcrumbs and parmesan and scatter over the top.

Bake for 45-50 minutes until bubbling and golden.