Zucchini Gratin
Thinly sliced zucchini, layred on a flavored packed white
sauce, and sprinkled with breadcrumbs. This zucchini gratin is a quick way to
use summer zucchini and it’s comes together so effortlessly that it makes a preferred
weeknight meal.
sauce, and sprinkled with breadcrumbs. This zucchini gratin is a quick way to
use summer zucchini and it’s comes together so effortlessly that it makes a preferred
weeknight meal.
Ingredients
- Zucchini - I used one big zucchini from the garden (weigh -
- garlic - 2 cloves (thinly sliced)
- 1 tablespoon oil
- Butter - 2 tablespoons
- Flour - 2 tablespoons
- Milk/cream - 1 and ½ cup
- Chicken bouillon cube (adds a lovely flavor but totally optional - 1 cube)
- Nutmeg - a pinch of freshly grated
- Everything bagel spice mix - 1 tablespon
- Breadcrumbs - ½ cup
- Greated Cheese (We used mozzarella - 1 cup)
- salt as per taste
Instructions
- Thinly slice the zucchini and keep aside.
- In a skillet add the oil and drop the garlic. As the oil heats up, the garlic will start to sizzle. This enhances the garlic flavor a lot.
- Scatter the sliced zucchini and sprinkle little salt. Toss around the zucchini and let it cook for 5 minutes.
- In the mean time prepare the white sauce. Place a pan or a skillet and drop the butter. Once the butter melts, sprinkle the flour and whisk to cook the flour for few seconds. Then add the milk or cream, chicken buillion (if using), nutmeg and half of the everything bagel spice mix. Keep whisking until everything incorporated and the sauce turns thick.
- Add half the cheese and whisk once again.
- Rub little butter on the baking caserole. Preheat the oven to 350 F
- Toss the sliced cooked zucchini with the white sauce and layer it on the caserole. Top it with zucchini flowers if using. Sprinkle bread crumbs and rest of the cheese. Sprinkle rest of the everything bagel spice mix.
- Bake for 30 minutes
- Serve warm.