Zucchini Au Gratin

By bklynforager
September 30, 2009
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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 cup fresh grated pecorino romano
  • olive oil, to taste
  1. Preheat oven to 400F.
  2. 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.
  3. Add white wine to onions and cook 3 more minutes.
  4. Add zucchini and cook, covered, for 10 minutes.
  5. Add salt, pepper, nutmeg and allspice and cook for 5 minutes, uncovered.
  6. Add hot half and half and simmer for around 3 minutes until sauce thickens slightly.
  7. Combine bread crumbs and pecorino.
  8. 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.
  9. Bake for 20 minutes or until bubbly. Enjoy.

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