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
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