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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 291-300 of 301

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  • on April 19, 2006

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    I doubled the recipe and took it to our Easter celebration. Even kids who don't like vegies loved this dish. It was gone! It was easy and great tasting. Thank you, Ina.

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  • on April 17, 2006

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    Superb. What a gastronomical treat . Everybody loved .Keep the good work.Than you

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  • on April 15, 2006

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    My husband and I loved this dish! However, mine seemed to be a little too salty. I did not use unsalted butter so perhaps that was the reason. Only one thing I would like to change is to make this dish a little less fattening...perhaps less butter?

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  • on April 15, 2006

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    Ina, this was delicious!! My sister made this dish following the recipe exactly and it turned out to be absolutely fabulous. Served with a piece of stuffed salmon, dinner was a hit. Love the vegetable recipes! I'm sure your friend TR would like this as well!

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  • on April 15, 2006

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    Followed directions for cooking onions
    then added flour & seasonings for the sauce. While thickening, microwaved
    1/2-inch thick zucchini (3 mins. then, stirred into Bechamel & followed
    rest of recipe. Can't imagine cooking zucchini for as long as Ina calls for. This is, however, a very nice side dish popular in my home!

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  • on April 14, 2006

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    Easy, inexpensive and excellent

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  • on April 10, 2006

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    I made this last Sunday and my daughter-in-law took one bite, put her hand to her mouth and said, " Oh my this is good" ...My husband, son and I all agree. Very simple and very tasty. I only used half the onions because my zucchinni's were smaller....perfect. Don't adjust a think.....Ina is my hero.......

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  • on April 10, 2006

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    it was a excellet side dish with pork roast and garlic mashed potatoes, my whole family loved it and they aren't big zicchini eaters but there were no rft overs in sight!

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  • on April 10, 2006

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    Very easy to make and a real crowd pleaser. plan to make it agian for Easter brunch. I did modify just a bit though....I added some mushrooms. Sliced in 1/2 inch pieces and I added just a tiny bit more flour to compensate for the mushroom liquid. Turned out wonderfully.

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  • on April 09, 2006

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    This is a perfect dish. Easy to make, impressive to serve and you will be in the fridge at 10pm noshing at the left-overs. The onions are sweet, the zucchini has bite and while I too am not a nutmeg fan, it added that special something to the creaminess of the dish. The gruyere cheese and bread crumb top added a crispy bite my kids just loved. This is a go-to dish, so print it off before it is gone.

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