Country: Italy Region / Locale: Veneto Servings: Serves 6

Ingredients

• Zucchini – 2 large / 500 g
• Potatoes – 3 medium / 450 g
• Yellow onion – 1 large / 150 g
• Mozzarella cheese – 2 cups grated / 200 g
• Grana Padano cheese – 1 cup grated / 100 g
• Whole milk – 1 cup / 240 ml
• Heavy cream – 1 cup / 240 ml
• Bread crumbs – 1 cup / 100 g
• Unsalted butter – 3 tbsp / 42 g
• Garlic – 2 cloves minced
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Fresh thyme leaves – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. Thinly slice the zucchini, potatoes, and onion.
3. In a large skillet, melt the butter over medium heat and sauté the onion and garlic until soft.
4. Layer the sliced zucchini, potatoes, and sautéed onions in a greased 9×13 inch (23×33 cm) baking dish.
5. Sprinkle half of the mozzarella and Grana Padano cheeses over the vegetables.
6. In a bowl, mix the milk, cream, thyme, salt, and pepper. Pour over the layered vegetables.
7. Top with remaining cheese and bread crumbs.
8. Bake in the preheated oven for 45-55 minutes until the top is golden and the vegetables are tender.
9. Let the gratin cool for 10 minutes before serving.

Substitutions

• Grana Padano cheese -> Parmesan cheese
• Fresh thyme leaves -> Dried thyme
• Whole milk -> 2% milk

Enhancements in the Next Evolution

• Add a layer of sliced tomatoes for more acidity and color.
• Incorporate Italian sausage for added meatiness.
• Use seasoned bread crumbs for extra flavor.