Baby Zucchini, Pesto, And Asparagus Gratin Recipe

Name: Baby Zucchini, Pesto, And Asparagus Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Arugula Pesto; 1/2 cup pine nuts; 2 cups spinach leaves; 2 cups arugula; 2 garlic cloves, grated or chopped; 1/2-3/4 cups olive oil; 1/4 cup gruyere, grated; 1/4 cup mild and creamy goat cheese; 1/4 cup parmesan, grated; 1/2 lemon, juiced; Pinch salt; pepper to taste; Assembling the Baby Zucchini, Asparagus, and Pesto Gratin; 1 tablespoon olive oil (for greasing the dish); 12-15 baby zucchini (or 5-8 large zucchini); 20 asparagus tips (save the rest for asparagus soup); 8 tablespoons arugula pesto (see above); 3/4 cup bread crumbs; Pinch salt; Pinch pepper

Servings: persons

Arugula Pesto
1/2 cup pine nuts
2 cups spinach leaves
2 cups arugula
2 garlic cloves, grated or chopped
1/2-3/4 cups olive oil
1/4 cup gruyere, grated
1/4 cup mild and creamy goat cheese
1/4 cup parmesan, grated
1/2 lemon, juiced
Pinch salt
pepper to taste
Assembling the Baby Zucchini, Asparagus, and Pesto Gratin
1 tablespoon olive oil (for greasing the dish)
12-15 baby zucchini (or 5-8 large zucchini)
20 asparagus tips (save the rest for asparagus soup)
8 tablespoons arugula pesto (see above)
3/4 cup bread crumbs
Pinch salt
Pinch pepper

1
Toast the pine nuts in a pan or in the oven until they're lightly browned.
2
Throw all ingredients (including the warm nuts) into the food processor. Blend until almost smooth (or if you prefer leave it a bit chunky).
3
Taste for seasoning. You might need to add more salt. If it's really thick, thin it a bit with olive oil.
4
Store in the fridge with a thin layer of olive oil on top to prevent browning. Or you can freeze it in an ice cube tray and then transfer cubes to a ziploc bag for 6 months.
5
Make the arugula pesto (or any other kind). Preheat oven to 375 F. Grease an 8x10 inch gratin dish with olive oil.
6
Cut the stems off the zucchini. Cut each one in half lengthwise if they're small. If large, cut into fourths or eighths. Just make sure they're all about the same size.
7
Place zucchini pieces and asparagus tips into the greased gratin dish.
8
Scoop the pesto onto the vegetables. With your fingers, gently coat the zucchini and asparagus with the pesto.
9
Mix bread crumbs with salt and pepper. Sprinkle mixture over the vegetables.
10
Bake until zucchini and asparagus are just tender and the top of the gratin is crispy and brown. About 20-30 minutes. Test by inserting a knife. If there's any resistance, it's not done. Or just pull out a piece and taste it if you're not sure. Eat immediately. Or see intro for many variations.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Arugula Pesto, 1/2 cup pine nuts, 2 cups spinach leaves, 2 cups arugula, and more.

Yes, Baby Zucchini, Pesto, And Asparagus Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Zucchini, Pesto, And Asparagus Gratin

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