Zucchini can be the star of any dish if you use it the right way! This easy cheesy zucchini gratin has become a staple in our house. Its cheesy, and creamy with loads of herb flavor not to mention super easy to throw together for that perfect side dish.

Time: 10 minutes
Cook Time: 20-30 minutes
Serves: 4-6

Ingredients:
4 T. butter
1 onion, diced
1-2 C. corn
2 large zucchini, sliced thin (about 4 cups) or 1 zucchini, 1 eggplant
8 oz. sliced mushrooms, optional
1 T. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1 C. mozzarella cheese
1 C. cheddar cheese
1/2 C. ricotta
4 eggs, beaten
1 sleeve or 1 ½ C. crushed buttery crackers, optional
Chopped herbs for garnish. Your choice of herbs.

What to do:
Preheat the oven to 375 degrees.
Treat a 9×9 or 8×8 baking dish with cooking spray.
Heat butter in a large, deep skillet over medium high heat. Add the onions, corn, zucchini, and mushrooms, cook until soft, 10-15 minutes. Remove from heat.
In a large bowl mix together the basil, oregano, salt, mozzarella, cheddar, ricotta and eggs. With a slotted spoon (you don’t want that extra water) transfer the vegetables to the large bowl with the cheese mixture, mix well. Pour the mixture into the baking dish. Bake for 20 minutes or until done. You can add the crushed buttery crackers at this time or leave them off. Put the baking dish under the broil for a few minutes to brown the top weather you use the crushed crackers or not. Let stand for 10-15 and sprinkle with herbs.