Ingredients:

  • 4 Medium Zucchini (approx. 1 kg), sliced uniformly thin
  • 1 Tbsp Kosher Salt (or Sea Salt), for draining
  • 1 Tbsp Unsalted Butter
  • 1 medium Shallot, finely minced
  • 2 large Garlic Cloves, finely minced
  • 1 tsp Dried Thyme
  • 1 cup Heavy Cream
  • 2 Large Eggs
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 oz Gruyère Cheese, shredded
  • 2 oz Freshly Grated Parmesan, divided
  • 2 oz Low-Moisture Mozzarella, shredded

Instructions:

  1. Slice the zucchini into thin, uniform rounds (approx. 1/8 inch). Place them in a large colander, toss thoroughly with 1 Tbsp of salt, and let sit for 30 minutes to draw out moisture.
  2. After 30 minutes, rinse the zucchini quickly under cold water to remove excess salt. Transfer the zucchini to a clean kitchen towel. Roll it up and twist firmly to squeeze out every drop of moisture. Pat the slices dry again with paper towels and set aside.
  3. Preheat the oven to 375°F (190°C). Melt the butter in a small pan over medium heat. Sauté the minced shallot until translucent (about 3 minutes). Add the garlic and dried thyme, and cook for 1 minute until fragrant. Remove from heat.
  4. In a large bowl, whisk the heavy cream and eggs until homogenous. Season well with pepper. Stir in half of the grated Parmesan (1 oz / 30g).
  5. Fold the sautéed shallot mixture and the squeezed, dried zucchini slices into the cream/egg mixture. Ensure all the slices are coated.
  6. Lightly grease a 9x13 inch baking dish. Spread the zucchini mixture evenly in the dish.
  7. Combine the Gruyère, Mozzarella, and the remaining 1 oz (30g) of Parmesan. Sprinkle the cheese mixture evenly over the top of the zucchini layer.
  8. Bake for 35–40 minutes, or until the custard is set, the edges are bubbling vigorously, and the cheese topping is golden brown.
  9. Remove from the oven and let the gratin rest on a wire rack for 10 minutes before serving. This allows the custard to firm up properly.