How To Make Zucchini Gratin
Tender zucchinis are slathered in a rich and cheesy sauce to make this zucchini gratin. This dish is simple yet sophisticated all at once.
- 4tbspbutterdivided use
- 1½lbzucchinicut into ½ inch slices
- saltto taste
- pepperto taste
- ¼tspdried thyme
- ½cupheavy cream
- 2cupsMonterey Jack Cheeseshredded
- ½cupItalian breadcrumbs
- Cooking spray
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 to 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 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 to 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 ¼ of the sauce in the bottom of the pan.
Add ⅓ of the zucchini mixture.
Top the zucchini mixture with ¼ of the sauce and ⅓ 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.
- Calories: 416.99kcal
- Fat: 32.84g
- Saturated Fat: 18.78g
- Trans Fat: 0.31g
- Monounsaturated Fat: 9.97g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 16.78g
- Fiber: 2.06g
- Sugar: 6.30g
- Protein: 15.32g
- Cholesterol: 89.74mg
- Sodium: 574.02mg
- Calcium: 420.96mg
- Potassium: 442.48mg
- Iron: 1.41mg
- Vitamin A: 261.70µg
- Vitamin C: 22.27mg
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