Beef Zucchini Au Gratin Food

ZUCCHINI GRATIN

Steps:

• 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.

BEEF ZUCCHINI AU GRATIN

Steps:

• Slice the zucchini andsprinkle with salt. Place all the zucchini slices in a colanderover the sink. Allow todehydrate while preparingthe restof thedish. *Do NOT skip this step or your dish will be very watery*
• Saute the chopped onion and garlic in olive oil in a large skillet. Add the ground beef and brown. Set aside.
• Warm the milk and butter in a medium saucepan until bubbly and thick.
• Remove from the heat and slowly stir in the shredded smoked gouda and the plain Greek yogurt until mixture is relatively smooth.
• Pat the zucchini dry and place on the bottom of a greased 8x8 baking dish.
• Add the beef and then slowly pour the sauce over the dish. Top with the shredded cheddar cheese. Bake at 400F for 35 minutes or until the cheese is brown and bubbly.

ZUCCHINI GRATIN

Steps:

• 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.

ZUCCHINI AU GRATIN (THANKSGIVING)

Steps:

• Melt butter in saucepan over medium heat and stir in flour.
• Add milk and stir until smooth.
• Add lemon juice, nutmeg and Tabasco sauce.
• Add zucchini and mix well.
• Stir in egg.
• Pour mixture into 8" pie plate or quiche pan.
• Combine crumbs and cheese and sprinkle over the top of the blend.
• Bake at 450 degrees F. for 35 minutes.
• Brown briefly under broiler.

ZUCCHINI AU GRATIN

Steps:

• Melt 2 tbsp butter and add 1/2 cup breadcrumbs. Set aside.
• Melt remaining 4 tbsp butter in large frying pan.
• Add zucchini and saute for 3 - 5 minutes.
• Add breadcrumb mixture, soup, cheese, onion and salt and pepper.
• Reduce heat and cook 5 minutes.
• Top with remaining 1/2 cup breadcrumbs.

ZUCCHINI GRATIN

Steps:

• Preheat oven to 350°F degrees.
• Butter 9 inch deep-dish pie plate.
• Melt butter in heavy large skillet over medium-high heat.
• Add zucchini, sauté until golden, about 5 minutes.
• Season with salt and pepper.
• Layer half the zucchini in prepared dish.
• Sprinkle half of tarragon and 1/2 cup cheese over.
• Repeat layering with zucchini, tarragon and 1/2 cup cheese.
• Combine milk, cream and eggs in small bowl.
• Season with salt and pepper.
• Pour custard mixture over zucchini.
• Sprinkle remaining cheese over.
• Bake until gratin is set in center, about 35 minutes.
• Serve immediately.