Recipes » Vegetables - The Culinary Review

Farmer's Market had a wonderful selection of zucchini that I couldn't resist buying the other day since they were large, fresh and very inexpensive. At first I toyed with the idea of making a zucchini bread but then I just made a banana bread and I wanted something a little bit different. So then I looked at the Food Network site and Ina Garten had a recipe that looked easy and interesting. I guess I should have been alterted right there - there is no such thing as quick and easy. Well the side dish turned out absolutely delicious nevermind the cleanup ... and it did take a little bit longer than I would have thought. I guess they have someone to do all the dishes. But it does make a tasty and great addition for any meal and I certainly would make this again.

Ingredients

6 tablespoons butter
1 lb yellow onions (3 large) sliced 1/2 inch
2 lbs zucchini (4 small) sliced 1/4 inch
2 teaspoons kosher salt
1 teasppon pepper
1/4 teaspoon nutmeg
2 tablespoons flour
1 cup hot milk
3/4 cup bread crumbs
3/4 grated gruyere cheese

Method

Preheat the oven to 4oo degrees

I melted the butter in a 12 inch saute pan ( I used 8 tablespoons since my zucchini were very large and the onions were wala wala and they too were quite large). Anyway I sauted the onions about 20 minutes and then added the zucchini. Covered and cooked for another 10 minutes. Adding the salt, pepper and nutmeg uncovered for another 5 minutes. Then I stirred in the flour, added the hot milk ( I nuked it in the microwave til hot) and cooked for a few minutes - until it made a sauce.

Then pour the mixture into a baking dish about an 8 x 10. I used an oval dish and that worked just fine.

Add the cheese and bread crumbs on top ( I used feta since that was all I had on hand) dot with butter ( I think I forgot that step!) and bake about 20 minutes til hot and bubbly.