Author Notes
This recipe was inspired by the Barefoot Contessa's version, although with a handful of signature Brooklyn Forager tweaks. I had a crisper drawer full of fresh local zucchini and a week home alone. A casserole seemed like the perfect way to put the vegetable to use for lunches throughout the week. —bklynforager
Ingredients
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6 tablespoons
unsalted butter
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4
medium onions, halved and sliced
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1-2
cloves of garlic, minced
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1/3 cup
dry white wine
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3
large zucchini, sliced in 1/4 inch rounds
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sea salt, to taste
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fresh cracked black pepper, to taste
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1/4 teaspoon
nutmeg
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1/4 teaspoon
allspice
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2 tablespoons
flour
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1 cup
hot half and half
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1 cup
bread crumbs
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3/4 cup
fresh grated pecorino romano
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olive oil, to taste
Directions
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Preheat oven to 400F.
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Melt butter over low heat in a large saute pan. Add sliced onions and minced garlic. Saute for approximately 20 minutes until tender, but not caramelized.
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Add white wine to onions and cook 3 more minutes.
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Add zucchini and cook, covered, for 10 minutes.
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Add salt, pepper, nutmeg and allspice and cook for 5 minutes, uncovered.
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Add hot half and half and simmer for around 3 minutes until sauce thickens slightly.
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Combine bread crumbs and pecorino.
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Add zucchini mixture to shallow casserole or gratin dish (2-3 quarts). Spread breadcrumbs across the top. Spritz or drizzle with olive oil, to taste.
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Bake for 20 minutes or until bubbly. Enjoy.
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