Zucchini Gratin

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Our family and friends love this gratin. For the salt issue, I have sl HP so I'm careful on the amount. Use your judgement on this ingredient. I use my mandolin to slice the zucchini..maybe a bit thicker than the recipe. It really doesn't get soggy. My new addition to the top is honey Panko (found it in a Chinese store. It gives it just a tad of sweetness to the top. I think I have made very gratin Ina has given us reviewers and cookbook owners and every one of them have been delicious.
I'm a home cook so my question is....why are the reviewers complaining about the zucchini being soggy? What did they expect and have they tried another gratin (usually the vegetables are soft.

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Delicious! My husband, who hates onions, couldn't even tell they were in this recipe, they cook up so tender and soft. Yummy sauce and crunchy topping make it extra special. I only added a couple of dashes of salt, and I used salted butter in place of the 2 tsps listed. Turned out perfectly.

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This was delicious. After reading some reviews saying the zucchini was a bit mushy, I decided to slice mine into thin planks and salt it for an hour, which gives it a really silky texture with no cooking. I rinsed off the salt, squeezed the zucchini to get out as much moisture as possible, and stirred it into the sauce, then baked as directed. The result was delicious, and the zucchini tender but not mushy.

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I am addicted to this recipe - I crave it always!! The nutmeg and salt really bring out all the great flavors of the zucchini and cheese. I like to pop in some sliced red pepper for some color and zing. You go Ina!

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I thought this dish was very tasty! It wasn't too salty for my taste, but I thought the zucchini was too mushy. I would recommend cooking it for a shorter time. I also didn't think it needed a full 20 minutes in the oven. Mine was bubbling after 10-15 minutes. I only used 2 onions instead of 3, and I thought that was plenty.

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I should have read the reviews before making because it was SALTY, but otherwise delicious. I think half the salt would do - and I used olive oil, not butter for the saute step and unsalted butter in the topping.

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Excellent!! I used about 1 1/4 teaspoon kosher salt and found it to be perfect and I love salt. This dish is so tasty and smelled so good when baking. Will definitely make again!

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I thought this was good. My husband LOVED it. I found it a bit too salty. I did use unsalted butter and less salt than called for, but it was still pretty salty. I also used about half the onion called for because that's what I had, but it had plenty of onion, in my opinion. I cooked the onions down a lot (even browned them in spite of being told not to : Next time, I'm going to do a mix of zucchini and yellow squash. I'm going to try the same process with some different veggies, too. Quite good.

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Fantastic and SO easy to make. YUM!

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This is absolutely delicious! I wanted to do something different for a New Year's Eve party, and it turned out great! I only had two large yellow onions so just used those, and substituted panko for the bread crumbs only because I like the crunch. Everything else I followed to the letter. Thanks, Ina, this is a keeper!