Zucchini Gratin

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I followed the recipe exactly and it turned out beautifully. Make sure you wait until the sauce comes to a boil before putting it in dish for the oven. Everyone loved this. Great way to use up end of the summer zucchini.

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FANTASTIC! Tried this for the first time this evening. Everyone loved it. I did tweak it just a bit. Being from the South, any opportunity to use seafood I grab it. So after cooking the zucchini and getting to the sauce stage, I added a pound of peeled raw shrimp with a few sprinkles of Seafood Seasoning. One dish dinner. Definitely on the "favorites list" from now on. I'm sure it would be great with crawfish or crabmeat as well.

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To my surprise my 17 yo loved this gratin. I changed it a tiny bit. First I sauteed the onions as called for, then I took them out of the pan and tossed in some chopped criminis. I let those cook down and exude their water. Then I cooked the zucchini. Here is where I put in the salt, pepper and just shy of 1/8 tsp of freshly grated nutmeg. I then took out all the veggies, added a couple tbsp. more butter. When the butter melted, I added the flour and made a roux.
I used 1/2 and 1/2 instead of milk, and added it to the roux. When it thickened I checked it for seasoning, adjusted and added all the veggies back in. Into the casserole dish, topped with cheddar, swiss and panko. Crispy crust, bechamel yummy, not overpowering. The zucchini, mushrooms and onions were a great combo.
Thanks for a great starting point, Ina.

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Made this for dinner after watching the show. Had it for main course with fresh heirloom tomatoes from garden. Husband loved it- and he is big meat eater! Perfect as side or main dish.
Nutmeg makes it. Def keeping when asked to bring side dish for potluck.

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I started using this resinpe a few years ago and we LOVE it!!! It is always on our holiday table for our feasts. I have always made extra topping since calories don't count during the holidays- right?! It does take a little time but it is so very worth it. Ive been known to eat some of the leftovers for breakfast the next morning. Thank you Ina!

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Excellent recipe! I made it last night, with no changes except to double the recipe (zucchini and yellow squash!. It was so good, my husband told me that it was the "best side dish you have ever made...it might be the best food you ever made!" (and he generally really likes my cooking, so that is saying a lot! Will definately make again!

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Served it for a family birthday party and all 12 loved it. I substituted romana for guyere cheese, and added some left over French's dried onion to the mix, used 1/2 of a large red onion, reduced butter to 1/2 cup and used 1/2 & 1/2 instead of milk. would definently make this again, great use for Zucchini!

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Pretty good! Easy to make but I'd change a couple things: I'd reduce the amount of butter to 1/2 cup and only 2 onions instead of 3. Otherwise was good. It makes a lot so be sure you have people to feed this to! I'd make it again :

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Took this dish to a BBQ pot luck, and it got raves! Everyone asked for the recipe... I'm always on the lookout for veggie side dishes (besides a tossed salad, and this is a dish I will definitely make again and again. I used 2% milk because that's what I had on hand, and the sauce was just fine. Also, I didn't have Gruyere on hand, so I used a mix of mozzarella and mild cheddar - it was very tasty. Also, I wanted a bit more crust on top, so I just made extra topping. This dish takes a little time, but it's easy and the results are worth it.

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This was awesome; I am NOT a foodie, so forgive me for the changes I made. I had yellow crookneck squash available in addition to zucchini so I used 1/2 and 1/2. I cut the butter WAY back and sauteed the onion in Pam Olive Oil spray. Plus I didn't have any Gruyere so I substituted Swiss cheese and it was delicious! The sauce makes it! (to cut calories, my milk was also 1/2%.