The other day I was sitting in my chair surfing cooking websites trying to find something for dinner. I asked my wife if she was in the mood for anything in particular and she replied we need to get rid of this zucchini and sweet corn. As I started searching for zucchini and corn recipes, I reminded her why we had so many zucchini. She had decided to make zucchini bread and asked me to get extra. Suddenly it hit me, not an idea for dinner a flying zucchini. When I came to the following recipe was on my screen, well at least a variation of it. This recipe is based on a recipe by chef Guillame Bienaime at Restaurant Marche in Menlo Park, CA, even though he calls it a gratin it reminded me of a frittata, it seemed to eggy for a gratin. It was still very good. By the way no bloggers were actually hurt in the making of this post. My wife has never thrown a zucchini at me, it wouldn't hurt enough if she connected.
Sweet Corn and Zucchini Gratin with Fresh Basil
1 tbs Extra Virgin Olive Oil
1 small onion, finely chopped
1/2 pt Cherry Tomatoes, cut in 1/2
1 garlic clove, minced
3/4 lb zucchini and/or yellow squash, thinly sliced or small diced
3 Ears Sweet Corn, kernels removed and separated
2 large eggs
1/2 cup milk
1 large handful of Fresh Basil, coarsely chopped
1 small handful of Fresh Parsley, coarsely chopped
3/4 cup Sharp Cheddar, shredded
Sea Salt and Fresh Ground Pepper to taste
Preheat oven to 375 degrees.
Oil a 2 qt baking dish. Heat olive oil in a large skillet over medium heat and add the onion. Cook until soft, about 3 minutes then add the garlic, zucchini and or squash and salt and pepper. Cook stirring often until zucchini is bright green and some of the slices are translucent.
Stir in the kernels of corn from 1 ear of corn. Heat for 2 minutes and then remove from heat. Pour mixture into a large bowl. Place the rest of the corn in a blender. Add eggs, milk and 1/2 tsp of salt, blend until smooth. Pour the egg mixture over the veggies in the bowl. Add the basil, parsley and cheese. Mix together and pour into the baking dish. Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch.
