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Zucchini Gratin Recipe

Zucchini Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (301)

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Average Rating:

Total Reviews: 301

Showing 281-290 of 301

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  • on July 03, 2006

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    My whole family loved this one. I took Ina's advice and made it in two batches, but I like the fact that you can halve the recipe for fewer people (the full recipe makes enough for about 8 people.

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  • on July 03, 2006

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    I had read the prior reviews and made some adjustments such as halving the onions and the nutmet and making my own bread crumbs and it turned out perfect. My two year old son had three helpings and his little friend had two.
    This is another keeper from Ina.

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  • on July 03, 2006

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    I loved this recipe. But I want make it again because of the work. Please don't let that stop you beacause it is yummy.

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  • on June 27, 2006

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    This zucchini dish is one of the best I ever made--it was delicious. My husband loved it. The recipe is certainly a keeper. I used a bit less butter to saute the onions, but it still was very tastey. Love Ina's recipes.

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  • on June 24, 2006

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    This is the best zucchini recipe I've ever made. Believe me-I've tried many zucchini recipes. I made it with Panko Flakes breadcrumbs and it was so crunchy and delish. I can't wait for leftovers tomorrow.

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  • on June 04, 2006

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    I just made this zucchini gratin and it was so easy and delicious. Certainly has the classic barefoot contessa taste. Next time, I would use less butter to saute the onions-this dish was very rich and I don't think it would hurt the flavor if less fat was used. I also used Panko breadcrumbs with the gruyere-gave it a great crisp crust...

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  • on April 26, 2006

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    I WANTED TO USE UP SOME ZUCCHINI IN THE FREG.. REMEMBERED THIS RECIPE AND IT WAS SO YUMMY!!VERY QUICK AND EASY. MY HUSBAND LOVED IT. THANKS INA-I LOVE YOUR SHOW AND COOK BOOKS.

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  • on April 25, 2006

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    This dish was as delicious as it looked in the episode. I served with New York Strip steak, and it was a nice balance of textures.

    I did not have Gruyere, so used a mix of smoked Gouda, Cheddar and Monterry Jack, it was quite good. Also, in one of Ina's cookbooks she recommends Pepperidge Farm White bread crusts, in the food processor, for excellent bread crumbs, I did this- delicious!

    A few warnings: Don't chop your zuchinni very thin, they cook down nicely in the pan. Also, be careful with the nutmeg, you should not TASTE nutmeg in the recipe, only a little hint of something different!

    I did not give 5 stars because I did not like the heavy reliance on onions. There are a lot of onions! If you are not a fan of onions, you may want reduce them and include mushrooms, or just skip this recipe.

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  • on April 22, 2006

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    This dish looked so yummy on tv and was disappointed when I didn't like it. I followed the recipe exactly, except for the addition of mushrooms. It was way too many onions and the nutmeg just didn't work at all for me. Even though there were specific elements of the dish that I didn't like, I do plan to make it again with some modifications.

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  • on April 22, 2006

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    The Zucchini Gratin was a huge hit at Easter dinner. Will definitely keep this recipe to dazzle guests in the future!

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