Zucchini Gratin
Show: Barefoot Contessa
Episode: Long Distance Dinner
Rate This RecipeRead users' reviews (303)
- Recipe categories: Gruyere, Cheese, Zucchini,
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Average Rating:
Total Reviews: 303
Showing 101-110 of 303
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By ltymoszek_12955104
Pittsburg, 43
on May 04, 2011
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Great, easy, simply recipe! I made it my own using buttermilk, red pepper flakes, Mexican cheese blend mixed with crushed tortilla chips for topping, yummy!
By lhfitz_12706986
Lorton, 86
on April 21, 2011
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Excellent with a few modifications. Based on others reviews, I used less onions (about 6 oz to 2# zucchini. I then salted and patted the excess water off of the zucchini before a quick fry and removed them from the pan dirrectly into baking dish. I sauted the onions for only about 5 minutes, made the roux, added the milk and spices (no salt b/c I salted the zucchinito thicken and then poured over zucchini. The greyere cheese is wonderful, but if you don't have it romano also works well. Baked as instructed everyone loved it. Easy and delicious.
By scarlett18
new orleans, LA
on March 07, 2011
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This dish was a hit. Everyone at the dinner party loved it.
By KFears21
Fishkill, NY
on January 22, 2011
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I made this last night and it was pretty good. I made a few subsitutions. I left the cover off the zuchini mostly to drain most of the water. I also added Yellow squash to the mix. I substituted brown whole wheat flour which really helped absorb the water. Last but not least I used Parmigiana for the Gruyere. I would definitely add more cheese throughout the dish instead of just on the top (maybe that because parmigiana does not melt the same way Gruyere does and it didn't make the dish cheesey through out.
By lagooden72_10367862
Little Rock , AR
on January 18, 2011
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This was GREAT! I sauteed the vegetables for 5 min and seasoned first then drained them.( the vegetables do produce some liquid when cooked I also added squash and used half and half milk and added the cheese into the milk and baked 15min still had a little crunch. VERY GOOD!
By tricia_4798664
Atoka, TN
on January 15, 2011
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Tastes really good. Mine ended up not cooking off the water from the zuchini so it was watery. Next time, I'll mix the cheese into the base and I'll just top w/ breadcrumbs so it doesn't get so "crusty" and hold the juices in too much.
By ayse10017_1368305
Boston, Ma
on January 09, 2011
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I did this tonight for dinner and was very pleased with the result. I halved the recipe, and after reading the reviews I used only 1 small onion, sauteed it for 10 mins., added zucchini and cooked it covered for only 5 mins. Used store bought whole wheat bread crumbs with the gruyere and baked it for 15 mins. Couple minutes longer would have made the zucchini really mushy.
By Bren68
South Carolina
on December 28, 2010
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I don't believe I have tasted a better zucchini recipe. My to be daughter in law made it and it was very popular. I highly recommend it just the way it is.
By YankeeCat
Jaffrey, NH
on December 20, 2010
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This recipe has been requested for several meals with family. It is loved by all. What I did to make it less soupy is I used half & half instead of milk. I also added some yellow summer squash to make it more of a squash gratin. I also may have added a little more Gruyere as I am a cheese addict.
By marenkirlin
on December 14, 2010
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I was very disappointed with this recipe.. I also followed it word for word. The bottom was very soupy, it only consists of onions and zucchini... The consistency was mushy and unappetizing. unfortunately a waste of an hour and ingredients.