Zucchini and Ricotta Gratin

Another recipe in my exploration of vegetable and and ricotta gratins. The dried peppers soaked up some of the excess moisture from the zucchini which helped to keep the gratin from being too juicy. Definitely something to add to the zucchini repertoire.

Olive oil
1 oz. Pancetta, chopped
1/4 very large onion, chopped
2 cloves garlic, minced
1 lb. zucchini, diced
1 oz. dried roasted sweet peppers, chopped
8 oz. sheep milk ricotta
1/2 cup creme fraiche
1/2 cup stock
3 eggs
1 teaspoon dried Oregano
1 1/2 teaspoons fermented pepper flakes
2 oz. Parmesan, grated.
Bread Crumbs
Almond meal (optional)
Olive oil

Preheat the oven to 350ºF. Lightly oil a 6-cup oval gratin dish.

Heat about a tablespoon of olive oil in a 10-inch skillet over medium-low heat, add the pancetta and cook until soft. Add the onion and cook until translucent. Stir in the garlic and add the zucchini to the pan, cook about 5-7 minutes, stirring often, until softened. Stir in the dried peppers and set aside to cool slightly.

Whisk together the ricotta, creme fraiche, stock, and eggs. Stir in the oregano and pepper flakes and then fold in the vegetables.

Pour the vegetable mixture into the gratin dish, evenly distributing the vegetables in the dish, smooth the top. Evenly scatter the grated Parmesan over the top, then the bread crumbs, then the almond meal. Drizzle a tablespoon or two of olive oil over the top and bake for 1 hour.


Variation #2
Used 1/2 large red onion.
Added 2 tablespoons Sonora wheat flour to the custard mix.
Added about 1 teaspoon dried Persian mint.
Omitted almond meal from topping.