As we continue through this strange time, I find myself looking for ways to use random leftover ingredients in the freezer or how to combine various items of produce that look like they are going bad. In my last produce delivery from Misfits Market, I got a zucchini and some mixed mushroom. We had already sketched out a plan for upcoming meals, but I needed to use these items sooner rather than later.

I found a recipe in my old New York Times Cookbook for a baked zucchini and mushroom casserole with sour cream and dill. Not only did I not have any dill, the recipe said to boil the zucchini which just seemed like it would be too wet. Instead I devised a gratin that didn’t water down any of the flavors.

For the bread crumbs, I used what I had in the freezer. Whenever we get to the heel of my homemade bread, I cut it either into croutons or into tiny cubes for bread crumbs and keep them in zipper bags in the freezer. Then I can take out the amount I need. But you can certainly use whatever store-bought variety works for you.

Zucchini & Mushroom Gratin

Serves 2, but can certainly be doubled

1 Tablespoon olive oil, plus more to grease the gratin dish, or use cooking spray
1 medium zucchini, ends trimmed, cut into quarters lengthwise, and sliced ½ inch thick
½ teaspoon kosher salt, divided
¼ teaspoon crushed red pepper flakes
⅛ teaspoon fresh ground pepper
4 ounces mushrooms, sliced, preferably of mixed varieties
⅛ teaspoon dried thyme
Pinch nutmeg (generous)
1 Tablespoon butter, or more as needed
½ cup bread crumbs
2 Tablespoons grated Parmesan cheese
½ cup heavy cream

Preheat the oven to 350°F. Prepare a small gratin dish with oil or cooking spray.

In a medium sauté pan over medium-high heat, heat the olive oil until shimmering and fragrant. Add the zucchini and arrange the pieces cut side down as much as possible. Add ¼ teaspoon salt, red pepper flakes, and pepper, and allow the zucchini to brown, turning the pieces occasionally.

Once most pieces of zucchini are nicely browned on one or two sides, add the mushrooms and the remaining ¼ teaspoon salt, thyme, and nutmeg. Sauté until the mushrooms give up their liquid and begin to brown. Remove the zucchini and mushroom mixture to the prepared gratin dish.

Melt the butter in the same sauté pan – no need to clean it out – over medium heat. Add the bread crumbs and allow them to absorb the butter and begin to take on a bit of color. Depending on how dry the bread crumbs are, you may need to add a little bit more butter.

Sprinkle the Parmesan over the vegetables in the gratin dish and then pour the cream over the top. Cover with the buttered bread crumbs.

Bake for 30 minutes, until the bread crumbs are nicely browned and the vegetables have absorbed most of the liquid.

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Zucchini & Mushroom Gratin