Zucchini gratins were something I dreamed up as a way to use up leftovers from Maxi’s Supper Club. I had a wonderful dinner there during my first weekend in Ithaca with a friend who came to visit. I asked a former classmate who went to Cornell for a recommendation and this was his pick. Wow! It was delicious and such a fun atmosphere. It also had a pretty big vegetarian menu, which I dug. I opted for the vegetarian jambayla. The portion was huge and after eating some of the leftovers for lunch, I needed a way to use the leftovers. Here’s what I came up with.
I sprayed a muffin tin with olive oil, then put a little pasta sauce (about a teaspoon) in the bottom. Then I added 2 thin slices of zucchini. Then about 2 tablespoons of the jambayla, a sprinkle of cheddar cheese, a bit more pasta sauce, 2 more slices of zucchini, then another sprinkle of cheese.
I baked them in a fairly hot oven (about 400 degrees) and they came out great. I served 2 along side a leftover slice of frittata.
