Zucchini Gratin

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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!

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This recipe is very delicious! I made it for a family gathering and got many comments on how good it was. My grandma even asked for the recipe. I made the recipe as written, except used gluten free bread crumbs and subbed Parmesan cheese for the Gruyere. What a wonderful way to use zucchini!

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When I tried it the first time it was extremely salty and runny. I didn't like the result, and the flavor of the nutmeg was not there. This time I didn't add any salt, as the bread crumbs are very salty already. I also increased the quantity of the nutmeg, and I don't really see the purpose of the pepper here because the nutmeg has a very strong flavor. I like it a lot better this way. It is a very tasty dish and I like the combination of the nutmeg and the zucchini.

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Great recipe and tasty without all the heavy cream! I used 2 Zucchini and 4 small potatoes to add some carbs. I boiled the potatoes first for 10 min until just tender but still firm and added them to the pan with the zucchini. Make sure you cut the zucchini and potato at the same size. Tasted great!

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This was fantastic! Everyone went for 3rds on the dish. Will definitely make again.

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I thought this was delicious. I used a couple of raters hints. I also grilled all my vegs since its still summer and I could. I love the tast of grilled vegys. I use 2 onions, 2 big zucchini, and 2 red pepper. Made the sauce seperately then added my vegs once they were just cooked enough. Topped with Panko, because thats what I had. Yummm.

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We just finished dinner and I came right in to review the recipe. It turned out delicious. I agree that only two large onions are necessary. The seasoning was perfect! I loved the cheese and bread crumb topping so much so that I want to double it for next time. I just had one issue I would like some advice on: between the 2 onions and 2 lbs of zucchini the finished dish was VERY watery once it all cooked down in the pan and the dish. I hadn't even added all the milk. I'd hate to drain it before adding the milk and flour because I might loose some of the flavor, but I'd rather not have it be so soupy. Other than that, LOVED it!!

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I just made this tonight and will definitely make it again, especially when the garden is producing lots of zucchini. Although it takes some time, it's absolutely worth it to develop the flavors and the sauce! The nutmeg is a "must" to include and enhances the flavor beautifully. Thanks again Ina for another wonderful recipe!

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This was good, but outdated. I'm surprised I even tried it, given the use of milk in the ingredients. Ina is good alot of the time, but often uses too much butter, oil,cheese, etc. The fresh taste of zucchini is lost here and the use of nutmeg is takes away from the flavor.