A couple of weeks ago Nancy found a recipe from the NY Times that she was excited about making, now that zucchini and corn season was upon us, called Corn and Vegetable Gratin with Cumin. She forwarded the recipe to me and after a quick read, I figured this would be a popular side dish around here, too.
Inside you will find thinly sliced zucchini, fresh corn cut from the cob, red pepper in large dice, onion, garlic, gruyere cheese, and some milk, eggs, salt, pepper, cumin, and olive oil to hold it all loosely together.
It was a great dish, we all enjoyed it and I will make it again when the vegetables are in season as the freshness of the corn, zucchini, and red pepper absolutely makes this dish. A wonderful find. Thanks, Nancy!