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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.
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