Zucchini, potato and fresh herbs gratin

Zucchini, potato and fresh herbs gratin

Zucchini, potato and fresh herbs gratin

This dish relies on fresh herbs for its explosion of flavor. The fresh herbs also pack lots of nutritional value—they’re a powerhouse of phytochemicals and antioxidants, and a great addition to your healthy diet. Use new potatoes and very fresh zucchini (no need to peei if they’re so) for best results. 


• 4-5 zucchini, unpeeled if very fresh and perfect, and cut into ¼ -inch slices

• 8-10 small potatoes, peeled or unpeeled depending on condition, very thinly sliced (can be done with a mandoline or a food processor)

• ½ cup freshly grated parmesan cheese

For the sauce:
• 1 cup of mixed fresh herbs—tarragon, parsley, chives, oregano, thyme and basil are good options; be creative, but use more of the mild herbs, and less of the more potent oregano and thyme

• 5 tablespoons extra virgin olive oil

• 1 clove garlic

• A pinch of hot pepper flakes

• Salt and pepper to taste, walnuts (optional)

Zucchini and potatoes
Zucchini, potato and fresh herbs gratin- mix in bowl


• Heat the oven to 350 degrees F.

• Prepare the sauce. If you have a food processor, pulse all ingredients to a course grind. Otherwise, chip all dry ingredients as finely as you can, and mix with the olive oil and spices.

• Mix all ingredients, taste the zucchini and correct the seasoning.

• Brush some olive oil on an oven-safe baking or gratin dish, and transfer the zucchini potato mix. Top with walnuts (optional), salt and pepper to taste.

• Transfer to the oven, and bake for 50-60 minutes, until potatoes are well-softened. If the top darkens too much, and the potatoes aren’t yet soft, cover with tin foil and bake some more.

Serve immediately – serves 6-10


Dr. Ayala