Zucchini Gratin
As a child, I swore off zucchini. In my mind, it was just as bad as lima beans and celery, both of which I detested. As with most foods in life, tastebuds changed and I gradually began eating zucchini, first in the form of stuffed zucchini (similar to stuffed peppers) and then in this zucchini gratin. In all honesty, it’s hard not to like this dish. The béchamel-type sauce is what makes makes this gratin superb. It’s not only cheesy but it’s amazingly creamy. And best of all (for kids and picky adults), you can hardly tell it’s got zucchini!
Hope everyone has a wonderful weekend and thanks for reading!
The butter and flour mixture browning
Gradually add milk
Stir well to combine
Thick, creamy and smooth
Seasoned with salt and pepper
ZUCCHINI GRATIN RECIPE AND INGREDIENTS
*a family recipe
5-6 small/medium zucchinis, sliced vertically
6 small tomatoes, sliced
3/4 c flour (you can sub in rice flour for a gluten-free dish)
3/4 stick butter
4 1/2 c milk
2 c cheese, shredded (cheddar is great)
Preheat oven to 350F. After slicing the zucchini vertically (about 1/4″ thick), place in a pot with salted (about 1 tsp) boiling water. Cook for 5-10 minutes, until zucchini is only slightly cooked. While zucchini is cooking, place sliced tomatoes in a skillet and cook on med-high until tomatoes are stewed and very soft, about 10 minutes. Remove from heat and set aside.
Grease a 9×13 pan. Layer zucchini slices evenly on the bottom. Top with ground beef and onion mixture. Then add tomatoes to the top.
In a skillet on med-high, brown flour and butter together, mixing well to form a roux. Once browned, gradually add milk, about 1/4 c at a time, mixing well between each addition. After 1 cup is added, lower heat to med-low and add remaining milk, 1/4 c at a time until milk has been completely blended in to the butter/flour mixture. The mixture will be very creamy and smooth. Season with 1 tsp of salt and 1/2 tsp of pepper. Thoroughly whisk in cheese. Once mixture is once again smooth, pour over the tomatoes. Use a spoon to smooth the top.
Bake at 350F for about 45 minutes. Top will be slightly golden.
Shop Colorful 9×13 pans:::
