I wouldn’t have given this recipe a second look if I hadn’t found it in a cookbook I just purchased. I wanted Ina Garten’s Barefoot in Paris for ages and luckily found the last copy at Costco recently. I love Ina’s books and the addition of this one completes my collection of her cookbooks. Like everybody else I have dozens of good zucchini recipes and most of them fall into just a few categories: tomato based dishes, stir-frys, soups and baked goods, and when I saw this recipe for zucchini in a white sauce it really didn’t appeal to me. Don’t know why but zucchini and white sauce are two ingredients I’ve never thought to combine, but I’ve never tried one of Ina’s recipes that I didn’t like so decided to go with that record and make her version of zucchini gratin.
The zucchini has a sweet, mild flavor when blended with the sauce (love the hint of nutmeg) and the buttered crumb topping adds a tasty bit of rich texture to the dish. This simple recipe is great as a quick weekday veggies or as a side for a very special dinner. Ina’s books are filled with excellent recipes like this and if I had to choose just one cookbook author to keep on my bookshelf it would be Ina. It’s my plan to try every recipe in Barefoot in Paris and I’ll be sharing all of them.
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions (3 large), cut in half and sliced
- 2 pounds zucchini, sliced ¼ inch thick
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons flour
- 1 cup hot milk
- ¾ cup fresh bread crumbs
- ¾ cup Gruyere cheese, grated
- Preheat oven to 400 degrees.
- 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 8×10 inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned.
Wouldn’t you know it! This is now one of my favorite zucchini recipes that I will prepare over and over. You won’t believe how perfectly all the flavors and textures come together in this quick and easy dish. This can be assembled ahead and baked just before dinner. It’s great with a roast and substantial enough to be a main dish if you are preparing a vegetarian meal. I use small zucchini, freshly picked, that are no longer than 6 inches. They don’t need to be peeled.
I’m linking this delicious recipe to StoneGable’s On the Menu Monday. Thanks, Yvonne, for hosting this event. I’m looking forward to all the wonderful recipes I’ll find there.
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{ 29 comments… read them below or add one }
Looks like a very good recipe for zukes. Nice shots of both the dish and the plant – mine did terrible this year.
I am a huge Ina fan! I only have two of her books, and I want them all!! I think I better file this one for next summers zucchini harvest!! Looks good!
I have seen Ina make this too. I love her gratin recipes but I’ve never tried this one. Yours looks delicious, Cathy! I will need to give it a go.
Cassie @ Bake Your Day recently posted..How To: Make Homemade Caramel Sauce
Cathy, love her recipes and this looks and sounds delicious. Since we just got back from being gone nearly 2 weeks, guess what we just picked from the garden? Thanks.
Diana recently posted..Eggplant and Grilled Eggplant Bruschetta with Basil, Tomato, and Feta
Lovin’ your pretty casserole dish Cathy! I agree, Ina is a favorite of mine too, this looks great:@)
This looks so delicious!!! I shouldn’t be looking at this when I’m so hungry. I’m about to lick the computer screen!!!
Erin @ Making Memories recently posted..I Think It’s Time For A Giveaway!
It looks fabulous..I omitted the nutmeg in béchamel for years..I put some now..and I love it..I do find it adds a sweetness..That I like..
This looks great.
Now you made me covet a book again.
Monique recently posted..Blueberry and Vanilla Ricotta Pots~
Great zucchini dish Cathy. How fabulous that you found the book at Cosco. I love that it can be made ahead. You can always count on Ina.
Sam
My Carolina Kitchen recently posted..Spicy Grilled Pineapple and Red Onion Salsa
Looks so good! Great plan, I’m looking forward to you cooking your way through Barefoot in Paris! Love the Ina cookbooks!
Carol @ There’s Always Thyme to Cook recently posted..A fairy tale…
When you prepare veggies like this it is an awesome meal in itself;)
Sounds good! Strangely our zucchini plant has produced very few zucchini this year. Also not getting many pumpkins either. Not sure why, but I do have one zucchini right now. I will need to try something new like this. Thanks!
Marilyn recently posted..Walk Alone
This is the ONLY cookbook, of Ina’s, that I don’t have in my collection. I’ll have to race over to my Costco to see if it’s there. I’m so making this! I love gratins… decadent, but really good!
Foodiewife recently posted..Fig-Prosciutto Pizza (The Pioneer Woman)… and a small "rant"
Wonderfully simple and tasty – I love all the ingredients, so what’s not to love about this dish? Can’t wait for the zucchini season downunder – they’re SO versatile and form the basis of several of my favourites! I bet this recipe becomes another!!
Red Nomad OZ recently posted..My FavouRED OZ Things #2!
Ina will never steer us wrong Kathy.
Great photo and I love that dish. my friend just gave me some zucchini; thank you for this recipe; just What I needed Cathy.
Rita
This looks really really good. I’ve got to give it a try. Nice photo also Cathy. Don’t you love browsing the cookbooks at Costco. Every once in a while you do find a treasure. This is one cookbook I don’t have either and keep forgetting to buy it. Did you use fresh nutmeg? I’ve recently become a fan. It tastes different that jarred. And of course love the Guyre.
Lea Ann recently posted..Fried Pickles, Tru Pickles and On a Stick Cookbook
Love Ina’s recipes too. Definitely going to try this one.
I’ll definately have to remember it when I get some more zuchinni.
Looks delicious.
Ramona recently posted..No Kings for Us
my mum used to make that on a nice summer evening with some green letuce salad & french marinade as side. A must try for everyone!
thank you Cathy
Helene Dsouza recently posted..Exotic fruit treat – The Soursop fruit
I love Ina’s recipes–they almost always taste so delicious and are no fuss. I never tried zucchini with a white sauce either, Cathy, and it sounds very good. I’ll have to look for this cookbook as it is one I don’t have either. Thanks!
Pat recently posted..The 85th Feast of San Gennaro, Little Italy
I have to admit, too, that there’s not one Ina recipe I’ve tried that wasn’t not an unqualified hit! She can even make a ubiquitous zucchini special. Is it the nutmeg? Wonderful job here!
Sprigs of Rosemas\ry recently posted..The Last Roast of Summer: Island Pork Tenderloin Salad
this is perfect for this time of year, my mom has zucchini coming out of her ears! what a gorgeous dish, i could eat the whole thing for dinner!
teresa recently posted..Fresh Tomato and Sausage Pasta
Cathy, I love the look of this zucchini gratin and it’s so simple to put together, no cooking of bechamel sauce:) Bet the taste is awesome!
Jeannie recently posted..Sweet Potato Bread
I love Ina’s cookbooks and recipes – she’s the best! This gratin looks amazing!
Pam recently posted..Roasted Tomato Vinaigrette and Giveaway Winner!
This sounds great! Can’t go wrong with Ina, that is for sure. I made her spinach gratin one Thanksgiving and it was very similar. Love the gruyere on top!
I wonder how it would be with cheddar cheese…..
Mrs. Tuna recently posted..Will Blog For Food
I’m always looking for a way to jazz up zucchini. This looks great.
- The Tablescaper
I just love Ina *and* her recipes! This looks very, very good!
Karen recently posted..Albondigas
This recipe looks great! I would like to bring it to a family dinner. I was wondering would you cook it then reheat, or cook it there? Thanks for your help.