• Liz Talley - Urban Graze

Cucumber Gratin


Cooked cucumbers make a terrific savory side dish!

1½ Tbsp. butter, divided

1 large cucumber, peeled & seeded, cut into 1/2" chunks

Salt

2 tsp. snipped herbs (one herb or a blend of basil, dill, tarragon, chives, parsley, mint, etc.)

Zest from 1/2 lemon

2 Tbsp. panko or fine breadcrumbs

2 Tbsp. grated parmesan cheese

Preheat oven to 350.

Melt butter and cook for 2-3 minutes until starting to turn brown. Toss half the browned butter with the cucumber strips, season with salt, and put into a greased 8” baking dish. Bake for 20 minutes.

Remove from oven and turn oven to boiler mode. Stir herbs and zest into the cucumbers. Combine the breadcrumbs, cheese and remaining browned butter and sprinkle on top of the cucumbers.

Broil for 1-2 minutes, until the breadcrumbs are golden.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now