Zucchini Gratin

Recipe courtesy Roger Mooking
Show: Everyday Exotic Episode: Pistachio

Photo: Zucchini Gratin

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick
  • 1 Vidalia onion, sliced into thin rings
  • 1/2 cup Pistachio Pesto, recipe follows
  • 2 to 3 ripe tomatoes, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 cup dry breadcrumbs
  • 1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish
  • 1/2 cup goat cheese
PISTACHIO PESTO:
  • 8 cups fresh basil leaves, washed and dried
  • 1 cup plus 1 tablespoon olive oil
  • 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle
  • 1/2 cup grated Parmesan
  • 2 cloves garlic
  • Salt and freshly ground black pepper
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Directions

Preheat the oven to 375 degrees F.

Place the one-third of the zucchini slices inside a baking dish. Scatter one-third of the onions over top. Dollop one-third of the Pistachio Pesto on top of the onions. Layer one-third of the tomato slices over top and season well with salt and pepper. To begin the second layer, place another third of the zucchini in the opposite direction and repeat the process with the addition of dollops of 1/4 cup of the goat cheese. Repeat the process for one more layer, then place the remaining goat cheese on top. Sprinkle with the breadcrumbs and garnish with the pistachios. Bake until the zucchini is tender and the breadcrumbs are golden, 20 to 30 minutes. Allow to rest and set before slicing.
In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

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4

Newest Ratings and Reviews

Read all 4 reviews

  • on February 04, 2013

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    I saw you on another show and were doing 3 different recipes using pistachios. I tried out the Zucchini Gratin last night. I didn't have all the ingredients but managed anyways. Used kale in my pesto with dry basil and a little sugar. I also didn't have any fancy gadgets like the slicer so I just cut my zucchini into thin circles. Next time I will be a bit more organized and get it done the right way. The oveall taste was very good. Thanks for sharing. Do you have any recipes that give the nutritional breakdown of each meal?

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  • on December 21, 2011

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    I prepared this and me and my carnivorous boyfriend REALLY enjoyed it! I added portabello mushrooms to the mix and only did two layers since that filled up the pan to the top! The only thing I suggest is to cook it much longer than described and to also cover the top wit foil to help steam/cook the veggies faster. I cooked mine for 35 minutes and I think it needed an extra 10 to be perfect, but my boyfriend seems to like the veggies slightly firm (although they were not crunchy, possibly just al dente. i will make this again!!!!!!! : a new fav for sure.. plus heats up well in the microwave the next day for lunch.

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  • on October 02, 2011

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    Delicious, though I cheated and used a homemade cilantro and almond pesto without pistachios that I had in the freezer because I forgot to buy them. Don't be afraid of the goat cheese--the pesto and veggies mellow it out. I had to bake this for a good 15 min longer than stated since mine didn't cook down much and it was still very crisp. Might tent with foil next time.

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