Zucchini and Patty Pan Gratin

By: Megan Rowe | July 05 2010
Posted in Recipes - SF Bay Area Recipes

Ingredients

2 tablespoons olive oil, butter, or sausage fat

1 red onion, sliced

1 large zucchini, sliced thinly

1 large patty pan squash, sliced thinly

1 ear fresh summer corn, kernels sliced off the cob

Tarragon, thyme, salt, and pepper, to taste

¼ cup heavy cream

2 ounces parmesan, grated

1 ounce mozzarella, grated or thinly sliced

Directions

Heat olive oil, butter, or sausage fat (if you made the pasta dish first) over medium-high heat in a cast-iron skillet or a nonstick, oven-safe sauté pan. Add the onion and sauté until tender, about 5 minutes.

Add the zucchini, patty pan squash, and corn, and sauté until vegetables just start to brown, about 2 minutes. Season with the tarragon, thyme, salt, and pepper.

Remove from heat and add the cream. Stir to combine. Top with Parmesan and mozzarella and place in the broiler on high until cheese is bubbly and starting to brown, 5-10 minutes.