Zucchini Gratin
Recipe: #10294
August 11, 2013
Categories: Casseroles, Side Dishes, Brunch, Mothers Day, Potluck, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Zucchini, Vegetarian Dinner, more
"This is adapted from Ina Garten and it`s a really yummy zucchini recipe! if your doubling the recipe use 1 9x13 -inch baking pan"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (285.8 g)
- Calories 146.3
- Total Fat - 6.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 17.6 mg
- Sodium - 341.3 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2.9 g
- Sugars - 8.1 g
- Protein - 8.1 g
- Calcium - 217 mg
- Iron - 0.8 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400 degrees F.
Step 2
Melt about 1/4 to 1/3 cup of butter in a very large saute pan and cook the onions over low heat for 12-15 minutes, or until tender but not browned.
Step 3
Add the zucchini and cook, covered, for 8-10 minutes, or until tender. Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often.
Step 4
Combine the milk and cream into one bowl. Whisk the flour into the milk/cream mixture until very smooth, then add to pan, turning up heat slightly just until milk heats and starts bubbling, continue cooking over low heat for a few minutes, until it thickens and makes a sauce.
Step 5
Pour the zucchini mixture, and all the sauce into a 7x11 -inch baking dish (or something close to that).
Step 6
Combine the bread crumbs and Gruyere cheese. Sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top.
Step 7
Bake for 20 minutes, or until bubbly and browned.
Step 8
Cool for a few minutes before serving.
Tips
No special items needed.
0 Reviews
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