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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
tablespoons unsalted butter
medium onions, halved and sliced
cloves of garlic, minced
cup dry white wine
large zucchini, sliced in 1/4 inch rounds
sea salt, to taste
fresh cracked black pepper, to taste
cup hot half and half
cup bread crumbs
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.