Ingredients
- 1 pound onions (cut into half then thinly sliced, about 3 large onions)
- 2 pounds zucchini (and/or yellow squash, sliced 1/4-inch thick, about 4 zucchini)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 to 3 garlic cloves (finely minced)
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup half and half cream (or you could use 1 cup of whole milk)
- Italian style bread crumbs (about 6 tablespoons)
- 3/4 cup Gruyere cheese, grated
- Olive oil
How to Make
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Step 1: Preheat the oven to 400 degrees F.
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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.
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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.
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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.
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Step 5: Pour the zucchini mixture, and all the sauce into a 7x11 -inch baking dish (or something close to that).
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Step 6: Combine the bread crumbs and Gruyere cheese. Sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top.
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Step 7: Bake for 20 minutes, or until bubbly and browned.
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Step 8: Cool for a few minutes before serving.
We hope you enjoy this recipe!
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