It has been pointed out to me I have neglected to identify the origin of this recipe. I do not steal recipes. I share them. Whenever possible I name the source or the cookbook. It was remiss of me not to identify Canadian chef Laura Calder and her book Dinner Chez Moi. Thank you Ron Behdin for pointing this omission out to me.
All through the long and glorious summer the garden rewarded us with glorious vegetables. I walk from the kitchen across a long stretch of grass and into the garden. It is another world – this world of vegetables going quietly about their business of growing. Italian basil, Thai basil and parsley encircle the garden. No matter where I am in the garden I brush against these fragrant herbs as I harvest vegetables. My basket is filled with prickly zucchini and brilliant coloured rainbow Swiss chard. They will be the starring ingredients of the most delicious, refined and positively addictive vegetable gratin.
Zucchini and Swiss chard gratin takes the ubiquitous zucchini and the humble Swiss chard to new heights. Seasoned with onion, paprika and garlic. Enriched with Parmesan cheese, eggs and tart sour cream . Topped with buttery bread crumbs and fresh parsley this gratin is paradise in a dish. Served as a main course or as a side dish with roast chicken or pork it is summer perfection on a plate.
There are many versions of zucchini and Swiss chard gratin and most of them are to be found in French cookbooks. This recipe is vegetarian but many recipes include bacon.
The very best of summer – ZUCCHINI AND SWISS CHARD GRATIN