Zucchini Gratin
Ingredients
- 6 Tbs. 3/4 stick unsalted butter, plus extra for topping
- 1 lb. yellow onions cut in 1/2 and sliced (3 large) (I used half this amount)
- 2 lb. zucchini sliced 1/4-inch thick (4 zucchini)
- 2 tsp. kosher salt I reduced both the salt and pepper
- 1 tsp. freshly ground black pepper
- 1/4 tsp. ground nutmeg
- 2 Tbs. all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs Panko or Progresso is easier
- 3/4 cup grated Gruyere or Swiss
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) sauté pan and cook onions over low heat for 20 minutes, or until tender, but not browned. Add zucchini and cook, covered, for 10 minutes, or until tender.
- Add salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in flour. Add hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
- Kitchen Notes:
- I use Panko or Progresso for the breadcrumbs, as did most of the reviewers. Some cooks complained that the finished dish was too mushy. Bear in mind that this is a French gratin. It’s supposed to be soft in texture with melted cheese and a lightly brown crust.
- For those preferring an al dente treatment, use bigger zucchini chunks and remove the caramelized onions from the skillet and cook the zucchini without a cover to desired tenderness before re-incorporating the onions.
- If you want to try the original French potato gratin, Martha Stewart has a version that’s almost identical to this one, but with potatoes. Butternut squash works, too. It’s a flexible recipe. (Recipe by Ina Garten)
