The second dish I made for our Farmer’s Market meal was this Zucchini Potato Gratin. I loosely followed this recipe, but the only fresh herbs I had on hand were parsley and basil. It’s really important to slice the potatoes as thinly as possible, so that they cook properly. But the end result is well worth it, this was a great dish! I think it would taste different every time you made it, based on the herb combination which you use. It’s not quite as good as the Squash and Potato Torte which I made last year, but it’s still a keeper.

2 large or 3 medium zucchini, thinly sliced
5-6 small red potatoes, thinly sliced
Large handful fresh parsley
Large handful fresh basil
2-3 T olive oil
Salt & Pepper
1/2 c. freshly grated Parmesan

Place sliced zucchini and potatoes in a large bowl. In a food processor, combine parsley, basil, and olive oil. Add salt and pepper to taste. Spoon herb mixture onto zucchini and potato slices. Sprinkle with cheese. Using your hands, mix well to ensure the vegetables are coated.

Coat an 8″ square dish with cooking spray. Add vegetables slices, and cover dish with foil. Bake at 350F for 30 minutes. Remove foil, and bake for an additional 30-45 minutes, or until potatoes are soft.

• sides