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Lightened Up Zucchini Gratin

[Photograph: Kerry Saretsky]

Gratin lightens up a little in this springtime take on a French home cooking classic. I bake zucchini in a lightly creamy sauce of white wine and crème fraîche with tons of fresh mint and thyme and parsley, and top it with a crisp crust of breadcrumbs, Gruyère, Parmesan, and walnuts. Served with boiled baby potatoes, it's the perfect veggie dinner.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes Dinner for Two here on Serious Eats.

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