Zucchini Gratin

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I made this last night and it was delicious! The cheese and breadcrumbs on top are so yummy when baked crispy.

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This recipe is awesome. It makes a lot! I made it one night for supper for my husband and me with intentions of having the leftovers the next night but my husband went back and ate it all.

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My husband and I both loved this! I made the recipe exactly as printed and it turned out perfectly - not watery at all. I could hardly wait to eat the leftovers! This would be a great holiday dish. Another winner from Ina!

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These baked Zucchini were absolutely delicious, this is a super new way to serve zucchini and we all loved them. This will become a favourite dish in our household from now on. Thank you again Ina for your perfect recipe's.

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I'm a vegetarian and I love vegetables. I thought this was very boring. It wasn't bad, but the dish as a whole did not have much flavor. I don't think I'd make this again.

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Ina hits it out of the park again. Huge hit with the family...I'll be making again and again. I did cut back on S & P, to keep it kid friendly.

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Very good, I think less pepper would be better and not cooking the zuchinni fully before baking it would make it perfect.

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Super easy and yummy! Very adaptable too - for my house at least. I've taken to switching up the cheese with whatever is in the fridge - gruyere as the recipe call for, but also works with parmesan, cheddar, even did swiss once (I liked it, but most thought it hid the zucchini flavor. All in all a great versatile/adaptable dish - who knew I could get everyone to eat zucchini! My vegetarian friends love it.

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This was absolutely DELICIOUS! I also had some summer (yellow squash so I used about 1/2 of that and 1/2 zuchini. I would recommend not cooking the squash too long on the stovetop b/c it continues to cook in the oven, then there's carryover time. I also found it too salty so I will put only half the salt in next time. Had no gruyere so I used shredded colby-jack. This one is a keeper!

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I made this for Christmas and everyone loved it! It was so very delicious. I was nervous that it would be runny or mushy but it was neither. I think that the key is to precook your onions until they are just starting to brown, so that all of the juices are released. It was perfect. The gruyere was pricey but so delicious. I'll make this again for special meals! It was a hit!