Vegetables / Side Dishes

Zucchini Gratin

I can’t remember exactly when I mentioned this, but last weekend I made a concerted effort to try out a slew of new recipes.

I will admit….. it was a lot of work, but a lot of fun too….

After all was said and done, I am pleased to report that the resulting culinary hopefuls were 100% enthusiastically consumed by the posse and friends, given the proverbial thumbs up and deemed “keepers”.

This gratin, however, was definitely my favorite….. and I was especially happy that I was able to bake it in my nifty counter-top oven….. we still have another three days of 114 degree temps, and I have held firm in my resolve to not turn on the wall ovens for as long as I can.

I’m hoping I can hold out until September…….


Zucchini Gratin – adapted from Ina Garten

6 tablespoons (3/4 stick) unsalted butter
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
1 tsp freshly ground black pepper
2 tbs all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated cheese
Preheat the oven to 400 degrees. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook for a few minutes. Add the pepper and the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.Combine the bread crumbs and cheese and sprinkle on top of the zucchini mixture. Bake for 20 minutes, or until bubbly and browned.


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