{"id":3060,"date":"2021-05-28T04:04:28","date_gmt":"2021-05-28T04:04:28","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3060"},"modified":"2024-07-09T16:51:11","modified_gmt":"2024-07-09T16:51:11","slug":"zucchini-and-swiss-chard-gratin","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=3060","title":{"rendered":"ZUCCHINI AND SWISS CHARD GRATIN   . . . Laura Calder&#8217;s recipe from Dinner Chez Moi"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p style=\"text-align: left;\">All through the long and glorious summer the garden\u00a0 rewarded us with fresh, fresh vegetables.\u00a0 I\u00a0 walk from the kitchen across the long stretch of grass and into the garden.\u00a0 It is another world of vegetables going quietly about their business of growing. \u00a0 Italian basil, Thai basil and parsley encircle the garden.\u00a0 No matter where I am in the garden I brush against these fragrant herbs as I harvest vegetables.\u00a0 My basket is filled with prickly zucchini and brilliant coloured rainbow Swiss chard.\u00a0 They will be the starring ingredients of the most delicious, refined and positively addictive vegetable gratin.<\/p>\n<p style=\"text-align: left;\">Zucchini and Swiss chard gratin\u00a0 takes the ubiquitous zucchini and the humble Swiss chard to new heights. Generously\u00a0 seasoned with onion, paprika and garlic.\u00a0 \u00a0 Enriched with Parmesan cheese, eggs and tart sour cream .\u00a0 Topped with buttery bread crumbs and fresh parsley this gratin is paradise in a dish.\u00a0\u00a0 It was such a hit this summer that I made it over and over again. \u00a0 Served as the main course or as a side dish with\u00a0 roast chicken\u00a0 or pork it is summer perfection on a plate all year long.<\/p>\n<p style=\"text-align: left;\">The very best of summer &#8211; ZUCCHINI AND SWISS CHARD GRATIN.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2015\/10\/IMG_2132.jpg\" \/>\n<div class=\"item ERName\">ZUCCHINI AND SWISS CHARD GRATIN<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">vegetable gratin<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H20M\">1 hour 20 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6 servings<\/span><\/div>\n<div class=\"ERSummary summary\">A savory combination of zucchini and Swiss chard baked with a crispy buttery crust.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">About 2 pounds (900 g) zucchini<\/li>\n<li class=\"ingredient\">1 tbs. coarse sea salt for the zucchini<\/li>\n<li class=\"ingredient\">1\/2 tsp fine sea salt for the mixture<\/li>\n<li class=\"ingredient\">1\/2 tsp freshly ground black pepper<\/li>\n<li class=\"ingredient\">The seasoning for this recipe can definitely be increased. Both the zucchini and kale are bland. Taste your mixture before adding and then be generous with the season &#8211; if necessary.<\/li>\n<li class=\"ingredient\">3 tbs. (50 ml) olive oil<\/li>\n<li class=\"ingredient\">1 large onion finely chopped (a very generous cup)<\/li>\n<li class=\"ingredient\">2 fat garlic cloves minced (about 2 tbs)<\/li>\n<li class=\"ingredient\">Leaves from about 1 pound(450g) Swiss chard, parboiled, squeezed dry and chopped<\/li>\n<li class=\"ingredient\">You can also replace the chard with kale. Use about half the amount, remove the center rib and than blanche the kale. Pat dry and chop.<\/li>\n<li class=\"ingredient\">2 oz (60g) coarsely grated Parmesan cheese<\/li>\n<li class=\"ingredient\">2 large eggs lightly beaten<\/li>\n<li class=\"ingredient\">A generous 1\/2 cup (125 mL) sour cream<\/li>\n<li class=\"ingredient\">1 tsp (2 mL) smoked paprika<\/li>\n<li class=\"ingredient\">1\/2 cup (40 g) dry bread crumbs<\/li>\n<li class=\"ingredient\">A generous handful of coarsely chopped fresh parsley<\/li>\n<li class=\"ingredient\">2 tbsp (30 mL) butter melted.<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Set aside in a bowl.<\/li>\n<li class=\"instruction\">Heat oven to 350F (180C).<\/li>\n<li class=\"instruction\">Smear an 8 cup (2L) baking dish with olive oil.<\/li>\n<li class=\"instruction\">Sprinkle the onions with a little salt (to draw out the moisture) and saute in a couple of tablespoons of olive oil until soft.<\/li>\n<li class=\"instruction\">Add the garlic and cook about one minute.<\/li>\n<li class=\"instruction\">In a large bowl add the zucchini, onion and garlic and mix well.<\/li>\n<li class=\"instruction\">Add the chard leaves and two-thirds of the Parmesan.<\/li>\n<li class=\"instruction\">Stir through the eggs, sour cream and paprika.<\/li>\n<li class=\"instruction\">Add the 1\/2 teaspoon fine sea salt and the 1\/2 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.<\/li>\n<li class=\"instruction\">Spoon into the gratin dish,<\/li>\n<li class=\"instruction\">Mix the remaining one-third of the Parmesan with the bread crumbs and parsley and scatter over the gratin.<\/li>\n<li class=\"instruction\">Drizzle with the melted butter.<\/li>\n<li class=\"instruction\">Bake 40 minutes or until very hot and top crisp and golden.<\/li>\n<li class=\"instruction\">Serve hot.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p style=\"text-align: left;\">\n<div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); js.id = id;\r\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\";\r\n          fjs.parentNode.insertBefore(js, fjs);\r\n        }(document, \"script\", \"facebook-jssdk\"));<\/script>\r\n        <div class=\"fb-like\" data-href=\"https:\/\/mrsbutterfingers.com\/?p=3060\" data-send=\"false\" data-layout=\"button_count\" data-show-faces=\"false\" data-width=\"90\"><\/div>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_twitter simple_likebuttons_twitter_s\">\r\n        <a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"none\" data-url=\"https:\/\/mrsbutterfingers.com\/?p=3060\" data-lang=\"en\">Tweet<\/a>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_googleplus\">\r\n        <g:plusone size=\"medium\" count=\"false\" href=\"https:\/\/mrsbutterfingers.com\/?p=3060\"><\/g:plusone>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_linkedin simple_likebuttons_linkedin_s\">\r\n        <script type=\"IN\/Share\" data-url=\"https:\/\/mrsbutterfingers.com\/?p=3060\" data-counter=\"right\"><\/script>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_xing simple_likebuttons_xing_s\">\r\n        <script data-url=\"https:\/\/mrsbutterfingers.com\/?p=3060\" data-lang=\"de\" data-counter=\"right\" type=\"XING\/Share\"><\/script>\r\n        <script>\r\n          ;(function(d, s) {\r\n            var x = d.createElement(s),\r\n              s = d.getElementsByTagName(s)[0];\r\n            x.src ='https:\/\/www.xing-share.com\/js\/external\/share.js';\r\n            s.parentNode.insertBefore(x, s);\r\n          })(document, 'script');\r\n        <\/script>\r\n      <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; All through the long and glorious summer the garden\u00a0 rewarded us with fresh, fresh vegetables.\u00a0 I\u00a0 walk from the kitchen across the long stretch of grass and into the garden.\u00a0 It is another world of vegetables going quietly about &hellip; <a href=\"https:\/\/mrsbutterfingers.com\/?p=3060\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3062,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[7,16],"tags":[1286,88,364,1287,1284,1285,131,1304,262],"class_list":["post-3060","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","category-vegetables","tag-one-dish-vegetarian-dish","tag-parmesan-cheese","tag-roast-chicken","tag-roast-pork","tag-swiss-chard","tag-vegeetable-gratin","tag-vegetable-garden","tag-vegetable-side-dish","tag-zucchini","post_format-post-format-gallery","course-vegetable-gratin","cuisine-french"],"_links":{"self":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/3060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3060"}],"version-history":[{"count":10,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/3060\/revisions"}],"predecessor-version":[{"id":3952,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/3060\/revisions\/3952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/media\/3062"}],"wp:attachment":[{"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}