🥒 My Encounter with a Giant Zucchini
The other day, while buying vegetables at the farmers’ market, I came across a **giant zucchini**.
Since they were all the same price, I figured “the bigger one would be a better deal,” so I bought the largest one.
After thinking about how to cook it for a few days, I decided to make a **gratin** today.
🧀 Today’s Dinner Menu
– New Onion and Zucchini Gratin
– New Onion Soup
🥘 New Onion and Zucchini Gratin
I cut half of the giant zucchini into thick half-moons and sliced the new onions into wedges.
Since island garlic has a high water content and burns easily, I added it **last**.
Sauté the zucchini and spring onions in olive oil, then season with salt and pepper.
Once they’ve softened, add the garlic and flour, and continue sautéing until the floury texture disappears.
Gradually add milk to make a white sauce, and season with **granulated scallop stock**.
Once the ingredients and sauce are well combined, transfer to a gratin dish.
Top with pizza cheese and bake at **220°C for 20 minutes** to finish.
🥣 Spring Onion Soup
Thinly slice the spring onions and sauté them with a few cloves of garlic.
Add water, season with scallop stock, salt, and pepper, bring to a boil, and it’s ready.
It’s simple, but the soup really brings out the sweetness of the onions.
😊 A Glimpse of Tonight’s Dinner
At first, my mom asked, “What is this cucumber-like thing?”
When I told her, “It’s zucchini,” she replied, “Oh, I see,” and seemed satisfied.
After that, it turned into a **delightful dinner where she ate plenty**.
✨ Summary
The gratin made with the giant zucchini was very sweet and quite filling.
Paired with the simple onion soup, it made for a dinner where we really enjoyed the seasonal vegetables.
My mom ate a lot too, so it was a day that made me glad I cooked it.
