Zucchini Potato Cheese Gratin

By kmad

Ingredients

• 2 medium size zucchini
• 3 large potatoes
• 1 large red onion
• 1 tbl olive oil
• 2 tbl fresh basil
• 1/2 cup fat free ricotta cheese
• 2/3 cup low fat sour cream
• 3 eggs
• 2 cloves of garlic
• 1/2 cup shredded cheese, mozzarella
• kosher salt, pepper to season
• 1 tbl butter
• 3 tbl plain bread crumbs

Preparation

Step 1

Preheat oven to 370F, butter and coat the casserole dish with bread crumbs, set aside

Peel the onion and slice it thinly, heat the olive oil in a skillet and cook onion until caramelized, set aside

Par cook potatoes in boiling, salted water for 2 minutes, drain and set aside

In a blender or food processor, process ricotta cheese, sour cream, basil and eggs, season with salt and pepper, season to taste, stir in shredded cheese, set aside

Slowly pour the herbed egg mixture over the layered dish.Spread the cheese on the top in an even layer if necessary

Enjoy warm or room temperature, can be make a day ahead