I’ve declared this week Zucchini Week. Harvest those last zucchinis in your garden or buy them up at the farmers market and grocery store on sale, and make these delicious recipes! Come back on Wednesday and Friday for more zucchini recipes.

This gratin is almost like a quiche, but the egg here is just enough to hold together the zucchini, swiss chard, bacon, and cheese packed into the dish. The flavor, upped by the inclusion of herbs and garlic, is amazing, and when I made this, I lamented not having made twice as much. So this recipe is twice the amount that I made; expect your gratin to be about twice as thick as mine – and you won’t be sorry.



Zucchini Chard Gratin (adapted from Local Kitchen Blog)

Yield: 4 servings

Ingredients:

2 lb zucchini (about 2 large or 4 medium zucchinis), seeded if very large

1/2 Tbsp kosher salt

4 – 6 slices bacon

1 large onion, diced

1 lb swiss chard, chopped

1/2 cup herb(s) of choice, minced *

* 4 – 6 cloves garlic, minced

1 cup hard cheese(s) of choice, grated **

** salt and pepper, to taste

4 eggs, lightly beaten

2 Tbsp butter, melted + extra for greasing the dish

*I used basil (it’s growing like crazy in my garden) – parsley, oregano, or thyme would also work well.

**I used a mixture of gouda and parmesan.

Method:

