Cuisine: French
Author: Mrs Butterfingers
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
A savory combination of zucchini and Swiss chard baked with a crispy buttery crust.
  • About 2 pounds (900 g) zucchini
  • 1 tbs. coarse sea salt for the zucchini
  • ½ tsp fine sea salt for the mixture
  • ½ tsp freshly ground black pepper
  • 3 tbs. (50 ml) olive oil
  • 1 large onion finely chopped (a very generous cup)
  • 2 fat garlic cloves minced (about 2 tbs)
  • Leaves from about 1 pound(450g) Swiss chard, parboiled, squeezed dry and chopped
  • 2 oz (60g) coarsely grated Parmesan cheese
  • 2 large eggs lightly beaten
  • A generous ½ cup (125 mL) sour cream
  • 1 tsp (2 mL) smoked paprika
  • ½ cup (40 g) dry bread crumbs
  • A generous handful of coarsely chopped fresh parsley
  • 2 tbsp (30 mL) butter melted.
  1. Shred the zucchini on the large holes of a box grater. Sprinkle with salt and allow to drain in a colander for about 30 minutes or more. Rinse in cold water and squeeze dry in a clean tea towel. It is important to squeeze every bit of moisture from the zucchini.
  2. Set aside in a bowl.
  3. Heat oven to 350F (180C).
  4. Smear an 8 cup (2L) baking dish with olive oil.
  5. Sprinkle the onions with a little salt (to draw out the moisture) and saute in a couple of tablespoons of olive oil until soft.
  6. Add the garlic and cook about one minute.
  7. In a large bowl add the zucchini, onion and garlic and mix well.
  8. Add the chard leaves and two-thirds of the Parmesan.
  9. Stir through the eggs, sour cream and paprika.
  10. Add the ½ teaspoon fine sea salt and the ½ tsp freshly ground black pepper. . IT IS EXTREMELY IMPORTANT TO BE GENEROUS WITH YOUR SEASONING AS ZUCCHINI IS A VERY BLAND VEGETABLE! Taste your mixture BEFORE you pop it in the oven if you are in doubt.
  11. Spoon into the gratin dish,
  12. Mix the remaining one-third of the Parmesan with the bread crumbs and parsley and scatter over the gratin.
  13. Drizzle with the melted butter.
  14. Bake 40 minutes or until very hot and top crisp and golden.
  15. Serve hot.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3060