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Zucchini and Feta Gratin
    Serves 4
    This gratin is quickly assembled, and can be eaten hot or cold. The combination of mint and feta gives it the most refreshing flavor. It can serve as a main dish or side.
1 1/2 pounds zucchini, sliced about 1/4 inch thick
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  salt and freshly ground pepper
4 eggs
3 ounces feta cheese
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2 teaspoons crushed dried mint, or 1-1/2 tablespoons chopped fresh
  pinch of freshly grated nutmeg

1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil.

2. Steam the zucchini for 5 minutes. Refresh with cold water and drain on paper towels. Transfer to the gratin dish and toss with salt and pepper.

3. Blend together the eggs and cheese in a food processor, or in a bowl with a whisk, until fairly smooth. Add the mint and nutmeg, and a scant 1/4 teaspoon salt. Pour over the zucchini.

4. Bake 30 to 40 minutes, until set and just beginning to brown on the top. Serve hot, warm or at room temperature.

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