MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Zucchini Gratin
Zucchini Gratin
| Zucchini Gratin | Print |
Recipe By: Alice Morrow
Zucchini Gratin
Ingredients
- 6 T. butter plus 2 T. for topping
- 2 T. olive oil
- 3 large Vidalia onions, sliced thinly
- 4 large zucchini, sliced thinly
- 1 T. kosher salt
- 1 T. black pepper
- 1 t. garlic powder
- ¼ t. ground nutmeg
- 3 T. flour
- 1 c. hot skim milk, regular milk or heavy cream
- 1 c. panko bread crumbs or Italian bread crumbs or plain bread crumbs
- 1 ½ c. grated Gruyere cheese or Swiss cheese
- paprika
Instructions
- Preheat oven 400.
- In a very large sauté pan, melt 6 T. butter and olive oil.
- Add onions, and cook over low heat for 15-20 minutes until tender but not brown.
- Add zucchini, cover and cook 10-15 minutes or until tender.
- Add salt, pepper, nutmeg and cook uncovered for 5 minutes. Stir to blend.
- Blend in flour.
- Heat milk in microwave and add to mixture. Stir to blend and cook for a few more minutes. Mixture should thicken up. Taste for seasoning.
- Pour into 8x10” baking dish.
- In bowl, mix together the bread crumbs and cheese. Sprinkle over the casserole dish.
- With remaining butter, cut into pieces and dot all over the top. Sprinkle with paprika
- Bake for 20 minutes or until golden brown and bubbly.
Notes
****Freezes well. Can also be made with yellow squash or a combination of both.
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