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Since first trying this recipe, I make it all the time. Veggie licious, low carb, everything I want in a dish. Thank you so much!
Wonderful recipe! Sunday breakfast this morning, the whole family enjoyed it. The only things I would change are cooking the garlic and adding some cheddar on top. Very yummy, would work as an appetizer also.
I tried it today without the bacon, but caramelised the onions a bit with sugar. It was fantastic!
I’ve made this at least four times since you’ve posted it. Made it a little more decadant, though. Added pancetta to the bacon, cream to the eggs, more parm, and added gruyere. Probably doesn’t count as a veggie dish anymore, but it’s awesome!! I make it in big ramekins, turns out great.
Elise – I’m also tempted to turn this into individual souffles. I think using a smaller amount of the veggie mixture, and folding in a couple stiffly beaten egg whites might do it for 4 or 6 ramekins. Have you tried something like this?
I have not tried this as individual portions or as a souffle. But if you do, please let us know how it turns out for you! ~Elise
Sorry to be joining in so late on this one – it looks great and I’ll be trying it tomorrow. Thanks, Elise!
I’ve also thought of a variation on this for a brunch dish, that I want to try: skip blending in beaten eggs; place the mixture in the gratin dish; make three or four little depressions in the mixture and gently drop a whole raw egg in each depression; bake. The veggies will be more like a sauce, but it seems like it should be really good.
Excellent! I made this yesterday using one zucchini, one yellow summer squash and a bag of fresh spinach. Outstanding recipe. (as usual)
I followed this recipe to the letter.Was deligent about draining liquid from shredded zucchini. The gratin looked just like photo but once it was cut into it was liquidy. We did not like the consistency & it was too garlicky off setting all other flavors. I will try again using 2 eggs,less garlic,& a mix of gruyere & parm regg.
This was good but I think the parsley was a bit much for me. Next time I’ll try it with thyme or rosemary and see if it suits my palate a bit more. Great way to use up the veggies- thanks for sharing!
I made this tonight as a side dish and it was a hit with all of my kids; the only change I made was the amount of cheese. Sadly, we are a little excessive with our love of fromage and I tripled the amount to one and a half cups. It was perfect! I served it with grilled chicken and a bowl of cherries for dessert. Thanks so much for a great recipe!!
I did this for my big family BBQ yesterday and it was a big hit. I was not able to use the bacon since we had non meat eaters and also used kale and chard (I just cooked it a bit before adding), put it together the day before and cooked it a hour before dinner. In hindsight, I would have cooked it a day ahead an reheated it. Very good recipe, thanks so much for posting it.
Oh so delicious! What a great way to use the zucchini crop. Loved the bacon and parm.
Wow, oh wow, oh wow, oh wow! I made this for my boyfriend’s birthday dinner and served it along with roasted plum tomatoes and bacon wrapped sirloin fillets. I was promptly told I could throw out every potato au gratin recipe I’d ever made and serve this in it’s place. It’s even reserved for a spot on the Thanksgiving dinner table!
This is an amazing recipe!! I have made it twice in the course of a week, always with rave reviews!! The last time it was for a party of almost 30 diners and they polished it off and went for seconds. So healthy, yet delicious!!Thanks Elise for such a fabulous recipe. :)
This is delicious! I added shredded cheese and mix it up and added Parmesan on the top. Also I use Callaloo, which is from the Spinach Family.
Made this for dinner tonight and used a mixture of parm and asiago cause that is what I had on hand. YUMMY!
Do you think this would freeze well? Before or after baking?
Don’t know, but if you try it, please let us know how it works out for you. ~Elise
Had this w/grilled CSA vegs tonight and was a little concerned about the negative comments, but we loved the recipe; may have been a little heavy on the garlic and parm and a little light on the zucch (1 1/2 lbs) but it was terrific for our (almost) vegetarian Thursdays. Thanks for the idea!
Excellent recipe. We didn’t come close to finishing it with dinner, so I used the some of leftovers in an omelette with some sauteed mushrooms and swiss cheese for breakfast the next morning. Really tasty!
I made this with less zucchini (because I’d used it all earlier in the week!) and subbed in some grated carrots. I also added sliced potatoes to make it a main dish.