Zucchini gratin is not only lower in calories than potato gratin, but it's also much easier to make. As you can see in the recipe that follows, it all comes together in one dish and takes just minutes to create. Other than that, it's very similar to potato gratin, so anyone craving that comfort food from childhood can satisfy it with this dish.
The zucchini is cooked quickly at first to release some of its moisture. Then, a cheese sauce is made in the same pan, and the entire creation gets poured into a casserole dish and topped with a breadcrumb topping that's everything. It's simple, it's tasty and it's classic. What could be better than that?
Zucchini Gratin
6
25 minutes
20 minutes
45 minutes
6 tablespoons butter, divided
1 onion, sliced
4 zucchini, sliced into 1/4-inch rounds
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons flour
1 cup milk
3/4 cup Swiss cheese, shredded
3/4 cup breadcrumbs
Preheat the oven to 400 degrees Fahrenheit and grease a 9-by-13-inch casserole dish.
Melt 3 tablespoons butter in a large frying pan. Add onion and zucchini slices, and season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
Sprinkle flour over the vegetables, stir, and let cook for 2 minutes.
Stir milk in slowly to avoid lumping.
Bring to a simmer for 10 minutes, until thickened slightly.
Remove mixture from the heat and stir in Swiss cheese.
Melt remaining 3 tablespoons butter in a microwave on high for about 30 seconds.
Combine melted butter with breadcrumbs and stir.
Pour vegetable mixture into the prepared casserole dish and sprinkle butter-soaked breadcrumbs on top.
Bake for 20 minutes, until the entire casserole is hot throughout and breadcrumbs are toasted.