Ingredients
4 tablespoons butter
4 large zucchini, sliced
4 medium shallots, minced
2 teaspoons garlic, minced
1 cup heavy cream
2/3 cup cheddar cheese
1/3 cup Parmesan cheese
1/4 teaspoon oregano
Salt and pepper to taste
Green onions, sliced, for garnish
Preparation
Preheat the oven for 400 degrees F. Heat a large, deep pot to medium heat and add the butter. Once melted, sauté the shallots and garlic in the butter until the shallots are translucent - about a minute or two. Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly. Make sure to keep mixing everything with a spoon while it is cooking. Then, transfer this mixture to a greased casserole dish (9x13 or a similar size should be plenty big) and mix in most of the cheddar cheese - once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top. Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions for garnish, if desired. Enjoy!
