Zucchini Gratin


  • 3 Tablespoons unsalted butter, plus 1.5 Tbsp butter extra for topping
  • 3 Tablespoons olive oil
  • 2 large yellow onions, cut in 1/2 and sliced (3 onions okay, too)
  • 3 large zucchini, sliced 1/4-inch thick (4 zucchini okay, too)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk
  • 3/4 cup fresh bread crumbs
  • 3/4 cup grated Gruyere (or substitute Swiss cheese)


  1. Preheat the oven to 400 degrees F.
  2. Melt the butter in olive oil in a very large (12-inch) saute pan and cook the onions over medium heat for 10-15 minutes, or until tender but not browned. Add the zucchini and cook, covered, for about 5 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 2 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.
  3. Combine the bread crumbs and Gruyere in food processor. Add melted butter (1.5 Tbsp) and process until crumbly. Sprinkle evenly on top of the zucchini mixture.
  4. Bake for 20 minutes, or until bubbly and browned.

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