Zucchini Gratin
Author: Adapted from Ina Garten
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4-6
- 3 Zucchini, sliced in rounds
- 1 Summer Squash, sliced in rounds
- 1 Onion, diced
- 1 Tbsp Finely chopped garlic
- 1 Tbsp Olive oil
- 2 Tbsp Flour
- 1 tsp Cayenne Pepper (optional)
- 1 Cup hot skim milk
- 3 Tbsp Grated parmesan
- 1 Cup Grated Gruyere
- 1½ Cup Panko Bread Crumbs
- Heat oven to 375
- Spray a 8X8 Pyrex Dish with cooking spray
- Heat a non-stick skillet and add the olive oil. Add the onions and cook for 8 minutes.
- Add the garlic and cook for 1 minute.
- Add the zucchini and summer squash. Season with salt and add the cayenne, if using. Cook for 8 minutes.
- Add the flour and stir well.
- Add the milk and stir well until the milk thickens. Add the parmesan cheese and pour the squash mixture into the pyrex dish.
- Put the Gruyere on top and then the panko.
- Bake for 20-25 minutes until the gratin is bubbling and the bread crumbs turn golden.
- Can be made ahead and stored in the refrigerator. Bring to room temperature before cooking if making ahead.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/07/27/zucchini-gratin/
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