I have 4 words for zucchini:  I FREAKIN’ LOVE IT. 

Anything zucchini = my favorite.  Barefoot Contessa’s Zucchini Gratin was no exception.  This recipe was surprisingly easy.  I have never made Gratin before but it will definitely be added to the menu more often!!  I like this recipe because it’s relatively fool-proof for someone who has a hard time with rues and sauces.  I think the reason I was so successful with this one was the fact that I wasn’t hovering over it, watching every moment of the cooking process and trying to figure out if it was “ready” or “right”.  Since I was making something else to go with it I couldn’t focus my full attention on the gratin and I just kind of let the ingredients hang out and do their thing.  And their thing is just fabulous.

Zucchini Gratin

List #: 72 (You can see the full list on the About  page now).

Saved Since: April 2010

Husband’s Rating: Excellent; “You could make this again anytime you want”.

My thoughts: A guaranteed success; rich and tasty; layers of flavor

Recipe Count: 2 down, 203 to go

Recipe

(ingredients listed are for 3 servings; originial recipe written for 6)

Ingredients

  • 3 Tbsp. unsalted butter plus 1/2 Tbsp for topping
  • 1 medium onion cut in half and sliced
  • 2 large zucchini, sliced 1/4 inch thick
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 1 Tbsp. flour
  • 1/2 c. hot milk
  • 3/8 c. panko bread crumbs (eyeball it, I probably used more)
  • 3/8 c. grated Gruyere (eyeball it, I probably used more)

Cook

  1. Preheat oven to 400F.  Melt butter in a large saute pan and cook the onions over low heat for 20 minutes or until tender, but not browned.
  2. Add zucchini and cook, covered, for 10 minutes, or until tender.  Add the salt, pepper, and nutmeg and cook uncovered for 5 minutes.  Microwave the milk for 30-45 seconds until hot.
  3. Stir the flour into the onions and zucchini.  Add the milk and cook over low heat for a few minutes, until it makes a sauce.
  4. Pour the mixture into a small rectangular baking dish.
  5. Combine the panko and Gruyere and sprinkle on top of the zucchini mixture.  Top with 1/2 Tbsp. butter in small bits.
  6. Bake for 20 minutes or until bubbly and browned.

Source: adapted from The Barefoot Contessa Cookbook, 1999.

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