This past weekend, Jane and I were in the kitchen cooking up some perfect recipes. Well, we thought they were perfect, until we tasted them. Yeah, not so much. We’ll be tweaking them this week before they make it on here, so rest assure we’re still constantly trying to perfect recipes before posting them. That’s not to say our tastes our the same as yours or that everyone will agree with us 100% of the time. Remember, your kitchen your rules. Feel free to alter/change our recipes or any recipe to fit you and your family’s preferences. That’s half the fun of cooking.
It’s funny, but sometimes it’s nice to fail in the kitchen. It gives us an opportunity to test our ever growing cooking knowledge to determine what went wrong and ways to fix it. Or ways to improve cooking time, flavor, or overall experience. We’re like cooking sleuths. It’s that ebb and flow of success and failure that keeps things interesting, engaging, and exciting. I mean, if you were perfect at something 100% of the time, it would get kind of boring after a while, right?
Anyhow, let’s turn our attention to today’s recipe: zucchini gratin with Greek yogurt.
It’s summer time here, so that means zucchini and squash are in season and the perfect vegetables to cook with. And creating a gratin with what’s in season seemed like a good idea. For those of you unfamiliar with a gratin, it originated in France, and it is simply a cooking technique of adding something that will brown to the top of a dish (think cheese, breadcrumbs, etc.,).
This particular dish we’ve made for a long time because we love it so much. It has a great flavor on its own, but is tame enough to go perfectly as a side with a wide array of dishes.
What we love about this dish, is how we make it. As you’ll notice in the pictures, using a square pan enables the pieces served to be a little thick. If you wanted them to be a bit thinner, you could use a different pan or use a little less yogurt. It’s all up to you!
This dish also highlights the zucchini (or squash) and blends it together with the full fat Greek yogurt. It has to be full fat, as the fats are necessary since we’re baking this. If you use fat-free, it can break down and not turn out so well.
As always, we hope you like this dish and there are some good memories and great discussions had over eating it.
Kali Orexi (καλή όρεξη)
Kenton & Jane
- 2 large zucchinis/squash, sliced
- 1 1/4 cup full fat greek yogurt*
- 4 eggs
- 2/3 cup feta, plus extra for topping
- 2 garlic cloves, pressed
- Salt and peper
- Bring some salted water to a boil in a sauce pan.
- Add sliced zucchinis, and cook for 3 minutes.
- Remove, drain, and run cold water over them to stop them from cooking.
- Arrange them in oven safe dish.
- In mixing bowl, combine: greek yogurt, eggs, feta, and garlic - mix well.
- Pour mixture over zucchini slices, spread out evenly.
- Top with some extra feta (optional)
- Place in preheated oven at 325F for 45 minutes, or until zucchini is soft.
- Remove and serve hot.
*Must be full fat. Using 2% or fat free may enable the yogurt to break down while baking and not turn out correctly.
Nutrition Information:Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Adapted from: Eating The Greek Way