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Corn & Zucchini Gratin with Basil
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 large garlic clove, minced
- 1 lb zucchini, thinly sliced or diced
- Kernels from 2 large ears of corn (about 2 cups)
- 3 large eggs
- 1/2 cup milk
- 1 large handful fresh basil, chopped
- 1 small handful fresh parsley, chopped
- 3/4 cup gruyère or sharp cheddar, shredded
- Salt and freshly ground black pepper, to taste
Preheat oven to 375°. Oil a 2 qt baking dish. Heat the olive oil in a large skillet over medium heat and add the onion. Cook, stirring o ften, until onion is so ftened. Add red pepper and a large pinch of salt. Continue cooking and stirring o ften for about 5 minutes. Next, add the garlic and zucchini, stir to combine and season with more salt if desired, and pepper. Cook, stirring often, until zucchini is partially cooked with some pieces starting to become translucent. Stir in half of the corn, cook for another minute, then remove from heat. Scrape into a large bowl. Place the remaining corn kernels in a blender along with the eggs, milk, and 1/2 tsp salt. Blend until smooth. Pour over vegetables and stir to combine. Add the basil, parsley and cheese and stir to combine. Scrape into the prepared baking dish. Bake 35-40 minutes until top is golden and gratin is firm to the touch.
