Zucchini Gratin

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Marvelous! Very comforting, ideal for guests or for breakfast! I love this recipe.

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Fabulous dish! We have huge amounts of zucchini in our garden and this was a tasty way to use the bounty. I used heavy cream so the sauce was the perfect consistency and the Gruyere added a pleasant amount of nutty flavor. Very filling vegetarian dish, if need for a main course. I'll be making this recipe again soon.

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Heaven!!

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Rich and delicious. Very flavorful!!!

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Five stars just aren't enough for this dish! I took it to a gathering and everybody wanted the recipe and fought over the leftovers. Several said they didn't actually like zucchini but they loved this dish. On the way home I started mulling aloud about other things I could do with the recipe and my husband said, "No! Don't change a thing. It's perfect!"

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The sauce with milk and flour was not to my taste particularly when combined with the zucchini(consistency issue and neither was the combination of Gruyere and bread crumbs.
All in all pretty disappointing for the effort. After the meal, I tossed the rest of the batch. No left overs for this one.

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Definitely an error in this recipe...the salt and pepper measurements are too high. They overpower the sauce and render it unedible. Luckily I did the sauce separately, or else the dish would have been ruined. Please revisit the salt and pepper measurements and place an errata...measuring them to taste is much more accurate, maybe 3/4 t salt and just a pinch of pepper. Normally I don't have a problem at all with the Contessa's recipes, so this was a shock. Otherwise, a perfectly fine gratin recipe.

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thank you Ina for sharing this recipe!! i made this last night and it was sooo delicious.

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Something different to do with zucchini and it was so tasty!!

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delicious but WAYYYYYYYYYYYYYYYYYYY too much salt. i had to add more milk so i wouldn't go into a coma. 1 teaspoon would be more than enough but a stunning dish.