Most home-gardeners complain about too much zucchini. Dale and I haven't had enough! Our plant was very productive bearing delicious golden fruit daily but we still want more! However, as the temperatures cool I needed some recipes to use the last of my zucchini in tasteful ways. I made Zucchini Gratin last week and we all cleared our plates! Dalyn, Dale's sister, made this dish meal-request for Thanksgiving so I made sure to freeze some sliced zucchini for the honor.
Zucchini Gratin
Ingredients
- 3 tbls unsalted butter
- 1-2 onions, thinly sliced
- 2 big zucchini slice, 1/4 inch thick
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup panko (or seasoned bread crumbs)
- 3/4 cup grated parmesan
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large saute pan and cook the onions and zucchini over low heat for 20 minutes, or until tender but not browned. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in 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 panko and parmesan and sprinkle on top of the zucchini mixture and bake for 20 minutes, or until bubbly and browned.
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