Cheesy Zucchini Gratin Food

CHEESY ZUCCHINI CASSEROLE (ZUCCHINI GRATIN)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

ZUCCHINI GRATIN

Steps:

• In oven proof skillet over medium heat, melt the butter. Then add the garlic and onion and cook until browned and fragrant.
• Add the almond milk (or cream) and simmer until it starts to boil. Slowly add in 1 cup of the shredded cheese and stir until melted.
• Stir in the sliced zucchini until all are covered with the sauce. Stir and cook for another 5 minutes.
• Sprinkle remaining 1 cup of cheddar cheese on top. Then bake in 400°F oven until top is browned (about 20 minutes).

CHEESY ZUCCHINI GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix Gruyere cheese and panko bread crumbs together in a bowl.
• Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute.
• Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat.
• Pour zucchini mixture into a baking dish. Top with remaining cheese mixture.
• Bake in the preheated oven until bubbly and golden brown, about 20 minutes.

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 GRATIN (GOAT CHEESE)

Steps:

• Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
• Place the shredded zucchini in a bowl and add salt to taste, mixing well.
• This will be a seasoning as well as an agent to draw out moisture.
• Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
• Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
• Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
• If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
• Add the garlic, mix well and cook 5 minutes more, stirring as needed.
• Stir in the parsley and basil, and remove from heat.
• Allow the mixture to cool to room temperature.
• Beat the eggs and goat cheese together in a bowl.
• This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
• Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
• Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
• Bake until golden brown, approximately 20 to 30 minutes.

EASY CHEESY ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt butter in a 12-inch saute pan and cook the onions over low heat for about 20 minutes, or until tender but not browned. If using garlic, add the last 10 minutes of cooking.
• Add the zucchini and cook, covered, for 10 minutes, or until just 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 more minutes, until it makes a sauce.
• Pour the mixture into an 8"x10" baking dish.
• Combine the bread crumbs and cheese and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of the extra butter cut into small bits.
• Bake for 20 minutes, or until bubbly and browned. Enjoy!