Ingredients:

  • 4 medium Zucchini (Courgettes) (approx. 1 kg / 2.2 lbs), sliced into thin rounds or half-moons
  • 1 tbsp Coarse Sea Salt (15 g)
  • 1 tbsp Extra Virgin Olive Oil (15 ml)
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 large Eggs, whisked
  • 1/2 cup Whole Milk (120 ml)
  • 1/4 cup Double Cream (Heavy Cream) (60 ml)
  • 1 tsp Dried Thyme or Oregano
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Nutmeg, freshly grated (optional)
  • 6 oz Mature Cheddar Cheese, grated (about 1.5 cups)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
  • 2 tbsp Unsalted Butter, melted (30 g)

Instructions:

  1. Slice the zucchini into even, thin pieces (about 1/4 inch / 6 mm thick). Place in a large colander and toss thoroughly with the coarse salt. Let the zucchini rest for 30 minutes over a bowl to draw out excess moisture.
  2. Transfer the salted zucchini to a clean tea towel. Gather the towel edges and twist, squeezing out as much liquid as physically possible. Pat the squeezed zucchini dry and set aside.
  3. Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking dish lightly. Heat the olive oil in a skillet over medium heat. Sauté the chopped onion until translucent and softened (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  4. In a large bowl, whisk together the eggs, whole milk, double cream, thyme, pepper, and nutmeg until well combined. Stir 5 ounces of the mature cheddar into the egg mixture. Reserve the remaining cheddar for the topping.
  5. Add the squeezed, drained zucchini and the sautéed onion/garlic mixture to the egg custard bowl. Stir gently until everything is evenly coated. Pour the mixture evenly into the prepared baking dish.
  6. In a small bowl, combine the panko breadcrumbs, Parmesan, the reserved mature cheddar, and the melted butter. Toss until the breadcrumbs are coated. Sprinkle the crunchy topping evenly over the zucchini mixture.
  7. Bake for 30–35 minutes, or until the top is deeply golden brown, the filling is set, and the edges are bubbling cheerfully.
  8. Allow the gratin to rest outside the oven for 10 minutes before slicing and serving. This allows the custard to firm up, ensuring clean servings.