Zucchini gratin recipes

Zucchini gratin recipe:

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping

1 pound yellow onions, cut in 1/2 and sliced (3 large)

2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs

3/4 cup grated Gruyere

Directions:
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned

If you’re drowning in zucchini, an easy zucchini gratin recipe is the perfect way to use up a good amount. This low carb cheesy zucchini casserole requires three medium zucchini in a 1 1/2 quart casserole dish, but you can easily double (or even triple!) the recipe to make more in a larger pan!

CHEESY ZUCCHINI GRATIN:
INGREDIENTS:

1 1/2 cups heavy cream
3 cloves garlic, pressed
1 sprig fresh thyme
Pinch of nutmeg
2 pounds zucchini, cut into 1/4-inch thick slices*
Kosher salt and freshly ground black pepper, to taste
9 tablespoons shredded Gruyere cheese, divided
1/2 cup FRENCH’S® Crispy Fried Onions
DIRECTIONS:
Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.

In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
Add a layer of zucchini to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over zucchini; sprinkle with 3 tablespoons Gruyere. Repeat with remaining zucchini slices, cream mixture and Gruyere to create 2 more layers.
Place into oven and bake until bubbly and browned, about 20-25 minutes.
Top with FRENCH’S® Crispy Fried Onions. Place into oven and bake for an additional 5-10 minutes, or until onions are golden.
Serve immediately.

6 medium zucchini OR 4 medium zucchini and 2 medium yellow squash, cut into
1/4-inch slices (see tips section)
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt

6 medium zucchini OR 4 medium zucchini and 2 medium yellow squash, cut into
1/4-inch slices (see tips section)
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Vegetables: 1/2 cup olive oil
1 large or 2 medium eggplants
1 tablespoon herbes de Provence
1 teaspoon salt