A delightful baked dish combining the flavors of zucchini, potatoes, and a savory herb sauce.
Preheat your oven to 400°F and lightly grease a gratin pan with olive oil.
Preheating ensures even cooking and a crispy topping.
Slice the zucchini and potatoes thinly and evenly.
Use a mandoline slicer for uniform slices.
Sprinkle the zucchini slices with sea salt and let them sit in a colander for 10 minutes to remove excess moisture.
This step prevents the dish from becoming watery.
Blend the oregano, parsley, garlic, red pepper flakes, and olive oil into a smooth sauce.
Adjust the seasoning to your taste.
Melt the butter in a saucepan, then stir in the breadcrumbs until coated.
Toast the breadcrumbs slightly for extra crunch.
Combine the zucchini, potatoes, half of the herb sauce, and half of the breadcrumbs in a mixing bowl. Toss well.
Ensure all slices are evenly coated.
Layer the mixture into the prepared pan, top with cheese and the remaining breadcrumbs.
Spread the layers evenly for consistent baking.
Bake for 40-50 minutes until the top is golden and the potatoes are tender.
Check doneness by piercing the potatoes with a fork.
Drizzle the remaining herb sauce over the baked dish before serving.
Serve immediately for the best flavor and texture.
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