Zucchini Gratin (serves 8)

 

6 Tbls butter or margarine (I used butter) reserve other 2 Tbls. for later

2 large onions cut in ½ and sliced

2 pounds zucchini, sliced ¼ inch thick (about 6 small)

1 tsp. kosher salt

½ to 1 tsp. ground pepper (I use 1 tsp.)

¼ tsp. ground nutmeg

2 Tbls. flour

1-cup milk, chicken broth or veggie broth

   (I usually use chicken broth or stock

¾ cups fresh breadcrumbs

¾ cup grated Gruyere cheese (I used grated Swiss)

1-2 cloves crushed garlic

 

Preheat oven to 400 degrees.

 

Melt butter in large skillet and cook onions over low heat for about 20 minutes. Add crushed garlic and cook 5 more minutes. Add the zucchini and cook, covered, for 10 minutes or until tender. Add salt, pepper and nutmeg and cook uncovered 5 minutes.

 

Dissolve flour in chicken stock and add to pan. Cook uncovered until it makes a sauce. Pour mixture in 8x12 baking dish.

 

Melt remaining 2 Tbls butter and mix with breadcrumbs and cheese. Sprinkle on top and bake for 20 minutes or until browned and bubbly.

 

Thank you Dana!