Zucchini Gratin With Gruyere Cheese Food

ZUCCHINI GRATIN WITH GRUYèRE AND PANKO BREADCRUMBS

Steps:

• Preheat the oven to 400 F.
• For the vegetables. Part 1: Place the sliced zucchini in a large bowl and generously toss with salt. Set aside to allow the salt to draw out liquid from the zucchini.
• Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Sautéed until the onions begin to lightly brown and soften, about 6-8 minutes. Remove from heat and set aside.
• For the white sauce. In a medium saucepan or skillet, melt the butter over medium heat and then, using a whisk, stir in the flour until it is incorporated into the butter. Reduce the heat to medium-low.
• Then slowly add in the milk, whisking vigorously to prevent lumps from forming. Continuously whisk until the sauce thickens into a creamy, smooth sauce *(see first note). Finally, whisk in the nutmeg and a pinch of salt and pepper. Remove from heat.
• For the vegetables. Part 2: Place the zucchini slices on a clean kitchen towel (or thick paper towels) and pat to dry.
• Assemble the gratin. In an 9x13 casserole dish, start by layering the ingredients in this order: one-third of the zucchini slices, a quarter cup of panko, half of the onion and pepper mixture, and half of the white sauce. Repeat this order again and then top with the remaining one-third of the zucchini slices.
• For the topping.Combine together the remaining half cup of panko with the Gruyère and sprinkle evenly over the zucchini casserole. Finish by doting the top with small pieces of butter.
• Bake time. Bake for 25-30 minutes or until the cheese is melted and golden-brown. Let it cool slightly before serving.
• Best served immediately.

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

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 AND YELLOW SQUASH GRATIN

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 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.

SAUTéED ZUCCHINI WITH GRUYERE

Steps:

• Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
• Coat the bottom of the pan with the oil, adding more if needed.
• When the pan is hot, add the zucchini and onions.
• Spread out along the bottom of the pan.
• Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
• Sprinkle with salt and pepper while cooking.
• Halfway through the cooking, add the garlic and the herbs.
• If there is any sticking to the pan, add a little more oil.
• Remove the pan from the heat.
• Place slices of cheese over the zucchini in a single layer.
• Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

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.

ZUCCHINI AU GRATIN

Steps:

• Preheat broiler.
• Trim off the ends of the zucchini and cut them crosswise into thin slices. Sprinkle with salt and pepper.
• Put olive oil in a large nonstick skillet over high heat. Add zucchini and onions. Cook, tossing or turning with a spatula, until lightly browned, about 3 minutes. Add garlic, rosemary and parsley and cook 1 minute more. This may have to be done in two steps if the skillet is not large enough.
• Transfer zucchini into a big, shallow baking dish. Sprinkle with cheese. Place under broiler about 4 inches from heat source, until lightly browned.

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!

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.