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Simple vegetable gratin

zucchini and green bean gratin

I agree, it certainly does look impressive, and the taste of this super easy gratin was absolutely fabulous. I made it from some vegetables I found in the freezer. I ended up with so much zucchini last summer that I froze several quart bags of it for use over the winter. I also froze a few bags of green beans. Somehow, the bags floated to the bottom of the freezer where they were overlooked.

I decided they would make a perfect gratin and they so nicely obliged. I dumped the frozen veggies onto a cookie sheet to knock the ice off them, I added a chopped onion and tossed it all with some dijon mustard, olive oil, and some scape pesto. I dumped it all into my favorite gratin dish, topped it all with a robust layer of grated Parmesan and baked it at 400º until it was beautifully brown and crusty.

My only regret is that I didn’t make this in the heart of the miserable winter…I wish there were a better way to organize that freezer.

June 21, 2008 | Filed Under Wisconsin, food, gratins, stews, and stir-frys, vegetable 

comments

10 Responses to “Simple vegetable gratin”

  1. Helen on June 21st, 2008

    Sometimes I think that there is nothing more comforting than diving into a melting gratin. I love the idea of the garlic scape pesto too.

  2. Pam on June 21st, 2008

    What is your favorite way for freezing zucchini?

  3. vanessa on June 22nd, 2008

    Helen, I wish I had more. But isn’t that always true.

    Pam, I freeze it many ways. I chunk, slice and grate for stir-frys. gratins, curries and zucchini bread. Also I don’t do any blanching, just cut and freeze. I did the same with the green beans and they were so much better than when I blanched.

  4. Laura on June 22nd, 2008

    Hi. This looks wonderful. I have been exploring your blogs recently, as I have newly discovered it. You mention CSA. What is this? By the way, I made the moussaka and it was great. I am going to try the carnitas next…and the vegetable gratin, of course.

  5. Sophie on June 23rd, 2008

    We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you’re interested. Feel free to check out our blog for more details. (Click on my name in the message to visit our blog. :)

  6. lo (Burp! Where Food Happens) on June 23rd, 2008

    OK, you’ve got my attention.
    I’ve frozen grated zucchini before — for use in breads,etc. However, I’ve never frozen it in slices or chunks.

    Will I be dealing with a watery mess when I defrost (which is my fear)? Or should I brave it this summer?

  7. Erin on June 23rd, 2008

    I had no idea you could just freeze zucchini like that! Great tip!! I love the dish you baked it in, too. Very French countryside.

  8. vanessa on June 24th, 2008

    Laura, CSA stands for community supported agriculture. Here’s the link to my CSA: http://www.vermontvalley.com/csa.html .

    Burp, nope, no watery mess. Just beautiful chunks of produce. Brave it, I’m so happy I did.

    Erin, isn’t that a great dish. I picked up two of those about 15 years ago at a Salvation Army store for $10. That was the beginning of my Le Creuset obsession.

  9. michelle @ TNS on June 24th, 2008

    gorgeous. what is more comforting than a gratin?

    and +1 on the zucchini freezing thing. i didn’t think i could!

  10. We Are Never Full on June 27th, 2008

    looks like a deliciously crunchy topping. YUM.

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