This gratin epitomizes the tastes of summer. The veggies are light, sweet, and crunchy while the cheese and egg give it some richness and heft, and the basil ties all the flavors together in one delicious package. Plus, it's a great way to use up some zucchini!This recipe comes from the NYTimes.com's excellent Recipe for Health series. I've adapted Martha Rose Shulman's recipe slightly, substituting fresh basil for the cumin and pumping up the amount of cheese it calls for a little bit. You can find the original recipe here if you're curious.If you want to make this even heartier, try adding some fresh bread crumbs or cooked rice to provide some additional substance.
Sweet Corn and Zucchini Gratin With Fresh Basil
Serves 6
Ingredients
Directions
1. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Set aside the kernels from one of the ears of corn. Heat the olive oil in a large skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add the red pepper and a generous pinch of salt. Cook, stirring often, until the onions and peppers are tender, about five minutes. Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in the kernels from one of the ears of corn. Stir together for a minute or two, and remove from the heat. Scrape into a large bowl.
2. Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add the basil, parsley and the cheese, and stir everything together. Scrape into the gratin dish.
3. Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
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