If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 6 tablespoons unsalted butter
- 4 medium onions, halved and sliced
- 1-2 cloves of garlic, minced
- 1/3 cup dry white wine
- 3 large zucchini, sliced in 1/4 inch rounds
- sea salt, to taste
- fresh cracked black pepper, to taste
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 tablespoons flour
- 1 cup hot half and half
- 1 cup bread crumbs
- 3/4 cup fresh grated pecorino romano
- olive oil, to taste
- Preheat oven to 400F.
- 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.
- Add white wine to onions and cook 3 more minutes.
- Add zucchini and cook, covered, for 10 minutes.
- Add salt, pepper, nutmeg and allspice and cook for 5 minutes, uncovered.
- Add hot half and half and simmer for around 3 minutes until sauce thickens slightly.
- Combine bread crumbs and pecorino.
- 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.
- Bake for 20 minutes or until bubbly. Enjoy.
What's In, What's Out
What we're obsessed with, and what we're not.
What's in, what's out.
It's Snack Time
Whiskey Peach Smash
Wedding registry must haves.