Zucchini Gratin

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Although my personal thoughts on Ina have downsized since she did not grant that young boy his wish to cook with him...I still say she is a great cook...this recipe was fantastic...I added a bit more butter other than that perfect, I also did it with califlower it was great!

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What to do, what to do with all these zucchini....Ina's Zucchini Gratin! This is a wonderful recipe that I often make for dinner parties as it can be eaten as a vegetarian main dish. Wonderful main dish for meatless mondays as well.

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this is so tasty! i think the next time i make it, i'll add another cheese to the dish - one that's got a little bite to it. otherwise, a fantastic dish that i'm craving right now!

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I enjoyed this recipe very much. Not a huge fan of nutmeg so I cut it back to about 1/8 of a teaspoon and it still packed plenty of punch. It made the whole house smell like a holiday! I also accidentally used Japanese panko bread crumbs as I was making a meatloaf after that called for it and I grabbed those w/o thinking. Turned out great - light and crunchy! The dish does need to be served hot, right out of the oven. There were some leftovers, but I didn't find that when I reheated them it tasted the same and at that point the nutmeg was mostly what I tasted. I would imagine if I served it to more than just my boyfriend and myself it would have been gone in one sitting - it IS good! Thanks Ina - love your recipes! You make me look like a really competant chef! ;-

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With more zucchini coming out of our garden than I know what to do with--I tried this recipe. It is AWESOME! My husband (the prolific gardener said it was about as good as it gets. You have the most trustworthy recipes on the internet, Ina. All the recipe testing and re-testing really pays off for us homecooks. (I do have to watch the amount of salt, however! My next zucchini venture--a chocolate zucchini cake.

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This recipe is delicious and turns out perfect every time! I made it for my boyfriend and he loves it. We have dinner guest regularly and he always wants this on the menu. There are never any leftovers. Thanks Ina - this one is a keeper!!

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Seriously the most delicious thing ever! Made my apartment smell good too! I wonder what it would taste like if I added some mushrooms too? :

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I have made this many times; always love it, and so does my family. I brought it to a large dinner party so I doubled it. I cooked the onions then made the roux before adding the zucchini so that I would have enough room to stir the flour,milk and nutmeg. I added the zucchini and covered the pan for just 5mins., so it stayed firm but cooked enough to be consistency of onions after baking. enough fresh flavor combines with comfort sauce - yum

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I've made this recipe twice so far, and it's pretty good both times. I only used one onion, and the only thing i would watch out for is not overcooking or letting the zucchini become too cooked before putting it in the oven, i did that first time, and by the time it came out of the oven, it was more soft than I would have liked it...I also added the cheese (had mozzarella on hand to the milk to make it a cheesy sauce..and i add that to the zucchini, however all of my sauce doesn't really "cook" off, and so it is still pretty wet..I just use a spatula to put the zucchini in the casserole dish, and leave out the milk that didn't get absorbed..hope this helps!

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De. Licious. I omitted the onions and the nutmeg and let it simmer a little longer than ten minutes after I added the milk so that it was more saucy than soupy. The recipe doesn't specify an amount of time that you need to let simmer after you add the flour and milk, so just make sure that you let it reduce a lot before you add it to your casserole pan.

This was devoured by my family. Next time I will have to double the recipe, which shouldn't be a problem with all of the yummy summer squash coming out of our garden!