Nothing Better Than Cheese. Recipe: Zucchini Au Gratin

This weekend was a special occasion, because my little sister, Lauren, came to visit!  She goes to school in Tallahassee, and I knew it had definitely been a while since she had a home-cooked meal.  She had one request for the menu- zucchini!  I knew I didn’t want to just saute it, so I decided to attempt an au gratin.  Although it sounds fancy, au gratin is basically a way of making a cheesy casserole using either a vegetable or, more commonly, potatoes.  I ALMOST ruined this one by broiling the breadcrumbs too long, but I saved it just in time.  I will definitely be making this dish for Thanksgiving this year!

Zucchini Au Gratin

Servings: 4

Ingredients:

4 zucchini, peeled and sliced into rounds

 

 

 

 

 

 

1 1/2 cups Fat Free Mozzarella Cheese, shredded

1/4 cup grated Parmesan cheese

1 cup Romano cheese, shredded

1 teaspoon salt

1 teaspoon garlic powder

2 tablespoon Canola oil, divided

1/2 cup breadcrumbs

1 tablespoon dried parsley

Directions:

Preheat oven to 350 degrees.  Pour one tablespoon of oil in the bottom of an 8×8 baking dish.  Lay down a layer of zucchini rounds.  Season with 1/3 of the salt, 1/3 of the garlic powder, 1/3 of the parsley.  Top with 1/2 cup mozzarella, 1 tablespoon parmesan, and 1/4 cup Romano, all spread in an even layer.

 

 

 

 

 

 

Repeat these steps until you have 3 layers.  Mix breadcrumbs in a bowl with the remaining oil.  Spread on top of the last layer of zucchini.  Bake for 45 minutes.