Zucchini Gratin

Yum- I loved this so much. In fact, I ate most of it myself over the course of a few days. My kids were scared of it and kept calling it "That Zucchini Thing". My husband liked it, but not as much as I did. I'd still make it again just for myself- lol. I've never made a zucchini gratin before. The recipe called for Gruyere cheese, but I had some Provolone Piccante on hand, so I used that, and it was perfect. I assume one could use Gruyere, Provolone, or even white Cheddar. (I didn't have quite enough Provolone on hand, so I ended up using just a bit of regular cheddar in this). 

Zucchini Gratin

adapted from the Kitchn

2 pounds zucchini (about 4 medium or 8 small)
2 medium shallots or 1 red small red onion
2 cloves garlic or 1/2 teaspoon dried minced garlic
4 ounces Gruyere cheese, Provolone, white Cheddar, or another cheese
3/4 cup panko bread crumbs
2 tablespoons grated Parmesan

1 1/2 teaspoons kosher salt, divided
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole or 2% milk
1/4 teaspoon freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8- or 9-inch square or other 2-quart baking dish with cooking spray or butter.

2. Trim the ends from 2 pounds zucchini and cut crosswise into 1/4-inch thick rounds. Thinly slice 2 shallots. Mince 2 garlic cloves. Grate 4 ounces Gruyere cheese (about 1 1/2 cups) on the large holes of a box grater.

3. Combine 3/4 cup panko bread crumbs, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon of the kosher salt into a medium bowl. Stir to combine.

4. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Transfer 2 tablespoons into the breadcrumb mixture. Stir to coat the breadcrumbs.

5. Add the shallot, garlic, and 1/4 teaspoon of the kosher salt to the remaining butter in the Dutch oven and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with 3 tablespoons all-purpose flour and stir constantly for 1 minute to cook out the floury taste. While stirring constantly, slowly pour in 1 1/4 cups whole or 2% milk and stir until no lumps remain and the flour is completely dissolved. Bring just to a full simmer over medium heat, stirring frequently. Add the Gruyère, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir until the cheese is melted and the sauce is bubbling. The sauce will be thick and will thin out during baking. Remove the pot from the heat. 

6. Add the zucchini and stir to coat, making sure to separate any stuck together slices. Transfer to the prepared baking dish and spread in an even layer. Sprinkle the gratin with the breadcrumb mixture. Bake until the gratin is golden-brown on top and bubbling around the edges, 28 to 30 minutes. Let cool for 5 minutes before serving.

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