Zucchini Gratin
Recipe By: Ina Garten:
Serving Size: 6
6 tablespoons unsalted butter (3/4 stick) plus extra for topping
3 large yellow onions, cut in half and sliced
4 zucchini, sliced 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 fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 F. Melt the butter in a very large (12-inch) saute pan and
cook the onions over low heat for 20 minutes, or until tender but not browned.
Add the zucchini and cook, covered, for 10 minutes, or until tender. 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 bread crumbs and
Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of
butter cut into small bits and bake at 400 F for 20 minutes, or until
bubbly and browned.
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