Zucchini Gratin

When it comes to food the power of suggestion beats me every time. More often then not a beautiful food photo is what first inspires me to try out a new recipe. Usually once I have seen a delicious looking picture I cannot get whatever it is out of my head and must taste it. Yes, I am a food advertisers dream. Recently I saw a picture of this Zucchini Gratin dish on another food blog (Bless Her Heart) and thought it looked delicious. I will admit that I really like roasted vegetables, especially when they are smothered in cheese. So when my mother in -law asked us to bring something as a side for dinner I thought this would be a perfect opportunity to test out the recipe. The basic recipe I used can be found at finecooking.com (follow this link). The only adjustment I made was that I really wanted a little bit of a creamy texture. So I made a garlic-lemon cream sauce to drizzle over the gratin last, just before I put it in the oven. I highly recommend trying this recipe out.

Additional Cream Sauce:
- One Tbsp butter melted in a small sauce pan
- One clove minced garlic, simmered in the butter
- 1 to 2 Tbsp cream added to the garlic
- Juice from one lemon