I’m not entirely sure which is more abundant this time of year, zucchini or zucchini recipes. And with that said, this is my contribution to the year’s zucchini files.
I’m standing tall and proud next to my contribution–this gratin is so delicious I’ll be tempted to devote next year’s garden entirely to zucchini! Thin rounds of zucchini are layered and baked with caramelized onions and creamy Fontina cheese. Breadcrumbs and Parmesan add a crispy, nutty layer of flavor to the top and bottom and a smattering of olives and/or anchovies adds a salty briny-ness that counters the sweet onions.
Since good, ripe tomatoes have become available in these parts, I’ve more or less been living on various combinations of tomatoes and bread. There have been a lot of panzanella salads in my life recently, not to mention fattoush, BLTs, tomato and cheddar sandwiches, toasted bagels with cream cheese and tomatoes, tomato bruschetta…
Every time I step into my backyard, I am amazed by how much Swiss chard my little garden is capable of producing. For going on 2 months, I’ve been eating chard a few times a week either with pasta or in 
Sometimes being a homeowner can feel like such a drag. The furnace fails, guess who’s on the hook. And when the walk needs to be shoveled, the lawn needs to be mowed, or the caulking around the shower starts to brown and peel? Yep, my problems, no one else’s.
I thought I was done blogging. I thought I’d finally had enough of the self-imposed stress and enough standing on chairs, photographing my dinner. I’d thought I was ready put the project on the shelf for good.