Zucchini Gratin
User Reviews
5
Zucchini Gratin
Description
The preparation starts by gently cooking zucchini slices and diced onions in butter until just tender to avoid a mushy texture. A simple roux made from butter and flour creates the base for a creamy sauce, enriched with milk, heavy cream, and dried thyme. This velvety sauce is layered alternately with the cooked vegetables and shredded Monterey Jack cheese in a baking dish.
The assembled gratin finishes with a sprinkle of Italian-style breadcrumbs to create a crisp topping during the 350°F baking. The result is tender zucchini enveloped in a creamy, cheesy sauce with a contrasting crunchy surface. This dish serves as a comforting side or light main course.
Careful cooking of zucchini helps retain texture, and using freshly shredded cheese improves melting quality compared to pre-shredded options. If using frozen zucchini, thawing and draining is necessary to avoid excess moisture diluting the gratin.
Ingredients
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 1 1/2 pounds zucchini cut into 1/2 inch slices
- 1/2 cup onion diced
- salt to taste
- black pepper to taste
- 1/4 teaspoon thyme dried
- 1/2 cup heavy cream
- 3/4 cup milk
- 2 cups Monterey jack cheese shredded
- 1/2 cup breadcrumbs Italian style
- 1 tablespoon parsley chopped
- cooking spray
Instructions
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the zucchini mixture from the pan and place in a bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt the remaining 2 tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened.
- Coat a 6 cup baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the pan.
- Add 1/3 of the zucchini mixture.
- Top the zucchini mixture with 1/4 of the sauce and 1/3 of the cheese.
- Continue layering the zucchini, sauce and cheese.
- Sprinkle the breadcrumbs over the top of the final layer.
- Bake for 20 minutes or until cheese has melted and breadcrumbs are golden brown.
- Sprinkle with parsley and serve.
Notes
- Saute zucchini until just tender to maintain texture and avoid softness.
- Use freshly shredded cheese for better melting without anti-caking agents.
- If using frozen zucchini, thaw completely and remove excess water before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 83mg | 28% |
| Sodium | 432mg | 18% |
| Potassium | 424mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 370mg | 37% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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