Zucchini Gratin
Show: Barefoot ContessaEpisode: Long Distance Dinner
Rate This RecipeRead users' reviews (259)
- Recipe categories: Cheese, Gruyere, Vegetables, Zucchini,
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Average Rating:
Total Reviews: 259
Showing 1-10 of 259
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By Fishguy27
on April 28, 2012
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I am addicted to this recipe - I crave it always!! The nutmeg and salt really bring out all the great flavors of the zucchini and cheese. I like to pop in some sliced red pepper for some color and zing. You go Ina!
By lem.rogers
Collingswood, NJ
on March 20, 2012
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I thought this dish was very tasty! It wasn't too salty for my taste, but I thought the zucchini was too mushy. I would recommend cooking it for a shorter time. I also didn't think it needed a full 20 minutes in the oven. Mine was bubbling after 10-15 minutes. I only used 2 onions instead of 3, and I thought that was plenty.
By blueschiz
Athens, GA
on March 16, 2012
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I should have read the reviews before making because it was SALTY, but otherwise delicious. I think half the salt would do - and I used olive oil, not butter for the saute step and unsalted butter in the topping.
By Honeyeyes1
on March 03, 2012
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Excellent!! I used about 1 1/4 teaspoon kosher salt and found it to be perfect and I love salt. This dish is so tasty and smelled so good when baking. Will definitely make again!
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!
By heather_bragg1_...
Powder Springs, GA
on December 26, 2011
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Great recipe! I made this for Christmas dinner and everyone loved it!
By cdblount1970_10...
Augusta, GA
on December 23, 2011
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Really good but didn't care for the breadcrumbs that much over the gratin but overall it was great.
By cainjunk_9506813
charlotte, NC
on December 20, 2011
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This recipe is fantastic. I think the key is cooking the onions really slowly. For those who don't love onions, I think that cooking them over low-medium heat for about 20 minutes really mellows out the flavor.
I have made this dish several times as is and then tried several variations such as adding potatoes instead of zucchini, and sometime zucchini and tomatoes. Also, now I make all my cheesy dishes with gruyere chesse - it really adds flavor and elegance to any dish.