Zucchini Gratin - the best way to eat zucchini...

When I went into the office the other day, someone had brought in a bunch of zucchini from their garden. It looked sooooo good that I took two good sized ones. I knew it might be challenging to get M to eat this veggie. I find that sometimes zucchini is not prepared well. It can become slimy very easily. So, I went in search for a zucchini gratin dish. And Ina came to the rescue. This was soooo good. I amde a few changes to use what I had on hand. Here is the recipe:

Zucchini Gratin Copyright 2004, Barefoot in Paris, All Rights Reserved

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping (I used about 1/2 a stick)
1 pound yellow onions, cut in 1/2 and sliced (3 large) (I used 1 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) (I used 2 good sized one)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere (I used parmesan)

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

M and our dinner guests raved about this. YAY!