This is the first recipe I made and posted on this blog. And it happened in an unusual way. Cucumbertown, the lovely people who hosted my blog when I first set it up, asked whether we bloggers would like to prepare some of Julia Child’s recipes, and make them exactly as she had described. The entire preparation was to be captured on the video app Cucumbertown had specified. Of course, I volunteered, and then selected this Zucchini au gratin as my Julia Child Recipe.
I regularly make au gratin at home, but it is usually blanched vegetables such as cauliflower and peas in a white sauce and with a lot of cheese. This is the first time I tried it with just grated zucchini. The taste, when made with Julia Child’s recipe, was awesome, with the butter and the fresh taste of the sautéed zucchini, vying with the cheese for flavour and aroma.
The video was not a great success, as a part of it was shot with my husband trying to shoot the video and a part of it with me holding my iPhone in one hand, and whisking the sauce with the other! However this delicious Zucchini au gratin has become a favourite at home so I’m reposting it with images captured when I last made this again.
Health and Nutrition:
Zucchini are one of the easiest and most versatile vegetables to cook, and have a host of health benefits too, including helping the body protect itself from some cancers. Check on my recipe for Chilli Zucchini Soup to read more about the nutritious properties, as well as on the culinary uses of zucchini in various countries across the Globe. Link to the recipe: chilli zucchini soup
Kitchen tips for making Zucchini au gratin:
Place the grated zucchini (including the peel) in a colander and squeeze out the water. The volume will reduce drastically once the water drains out, so you may need to keep this in mind while deciding how many zucchini you need to use.
Grating the zucchini as in Julia Child’s original recipe, brings out the flavour of the zucchini as well its unique texture. I tried making the zucchini au gratin with thinly sliced zucchini once, and it didn’t have the rich creamy taste that comes with grated zucchini that just melts into the sauce.
Serve Zucchini au gratin hot with your favourite bread, such as a herby focaccia.