This zucchini gratin is a lighter, dairy-free version of the classic, which typically includes lots of cheese and heavy cream. This time, skip the guilt and enjoy the simple combination of baked zucchini and a crispy topping.
Mix zucchini slices with salt and let sit in a bowl for one hour. Transfer zucchini to a kitchen towel and wring dry.
Preheat oven to 350 degrees Fahrenheit.
Mix bread crumbs with one-quarter cup olive oil and set aside.
Mix zucchini with two tablespoons olive oil and transfer to an eight x eight-inch baking pan or pie dish. Top with prepared bread crumbs.
Bake 25 minutes, until zucchini is soft. Serve at room temperature.
Sponsored by Jeff Nathan Creations