1 1/3 lb (about 3 medium) zucchini, cut into 1/2 inch thick half moons
1/4 cup milk
1/2 red onion, chopped
4 oz jar diced pimentos, drained
5 oz shredded gruyere, divided use
3 tablespoons breadcrumbs
freshly ground black pepper
Preheat the oven to 350. Grease an 8×8 inch baking dish.
Steam the zucchini until just tender. I used a steamer pot like this one and steamed it for roughly 4 minutes. Drain (if needed) and allow to cool.
Place the zucchini in the prepared pan.
In a large bowl, whisk together the eggs, pimentos, milk, and spices Stir in the onions and 3/4 of the cheese. Pour over the zucchini.
Sprinkle the top with the remaining cheese then bread crumbs. Bake 35 minutes, until bubbly and browned.
Zucchini season is still in full swing! Honestly, the zucchini we’ve had this year has been the best out of all of the local produce. The peaches, nectarines, tomatoes, and corn that I wait for all year have been either just fine or downright inedible. My old pal, zucchini, however, had been quite tasty.
One thing I like to do is make a slightly labor intensive dish like then when I am making a super easy main (ahem, hot dogs) so I’m not torn in so many directions for a weeknight dinner. I made this dish up on the fly like I have so many dishes lately. I had stocked up on pimentos to make pimento cheese (jarred chopped pimentos can be oddly difficult to find locally) and accidentally knocked a jar to the floor breaking the seal. Rather than making pimento cheese, I took it as a sign to try something different with it. Pimentos have a great mix of heat and sweetness and were perfectly paired with similarly lightly sweet zucchini. The whole dish was homey and satisfying, with just the right amount of cheese and eggs for it all to hold together. It’s definitely making its way into regular rotation. The leftovers held up well reheated in the oven.