Sweet Potato Zucchini Gratin

Delicious, creamy, crunchy, savory vegetables.  I love vegetables.  But I only recently discovered this love.   Growing up, I HATED anything with veggies.  Then I grew up and found out the beauty that is vegetables.  I call this a gratin, but there is no cream.  It really is a healthier version of gratin that is just as creamy and satisfying.  gratin

1 medium zucchini

1 medium sweet potato

1 tablespoon chopped garlic

Olive oil

Parmesan cheese

Panko bread crumbs

Salt and pepper to taste

Simple, I know.  But delicious. There are 2 simple tricks to making this dish so delicious. Its all in how you cut the veggies and how you cook them in the oven.

Slice the sweet potato and zucchini into thin slices.  The first trick is to keep the slices the same approximate size so they cook at the same time.  Coat the bottom of a 9×5 bread pan with olive oil.  Start layering the zucchini in a single layer on the bottom of pan.  Brush some oil over the vegetables. Then sprinkle a little cheese, garlic, salt and pepper over the vegetables. Then place a layer of sweet potato over the zuchinni. Brush oil over the sweet potato and sprinkle with cheese, garlic, salt and pepper.  Continue this until you have used all the vegetables.  Then top with bread crumbs.

Make sure your oven is heated to 375.  Here comes the second trick.  Make sure you start cooking the veggies covered.  I usually cover mine with foil.  Cook like this for approximately 2o min.  Remove the foil for the last 10 minutes of cooking.  The vegetables should be soft to the touch.

With these simple steps, you’ll fall in love with vegetables all over again!