Zucchini Au Gratin

By bklynforager • September 30, 2009 • 0 Comments

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Zucchini Au Gratin — 1 of 2 Photo by bklynforager

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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

Serves 6-8

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 cups 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.

Tags: baking, casserole, comfort food, family, Holidays, Vegetarian