3 Videos | Photo: Zucchini Gratin Recipe
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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By luv2bake2
Sunny South
on January 23, 2012
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I thought this was good. My husband LOVED it. I found it a bit too salty. I did use unsalted butter and less salt than called for, but it was still pretty salty. I also used about half the onion called for because that's what I had, but it had plenty of onion, in my opinion. I cooked the onions down a lot (even browned them in spite of being told not to : Next time, I'm going to do a mix of zucchini and yellow squash. I'm going to try the same process with some different veggies, too. Quite good.
By im_au_girl_5613817
Beverly Hills, FL
on January 13, 2012
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Fantastic and SO easy to make. YUM!
By ltibbetts_7107962
Nashville, TN
on January 01, 2012
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This is absolutely delicious! I wanted to do something different for a New Year's Eve party, and it turned out great! I only had two large yellow onions so just used those, and substituted panko for the bread crumbs only because I like the crunch. Everything else I followed to the letter. Thanks, Ina, this is a keeper!
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