Ingredient Notes
Butter– Butter is used to caramelize the onions, adding flavor and richness. Zucchini – While I’ve only made this with zucchini, it would be just as delicious with yellow winter squash, or a combination of the two, if you have both growing in your garden. Onions – Any variety of onions will work. Sweeter varieties like Walla Walla or yellow onions caramelize particularly well due to their higher sugar content. Salt and Pepper – I like to use kosher salt and fresh cracked black pepper Ground nutmeg – nutmeg is a very common ingredient in white sauces. Don’t worry- it won’t make it taste like pumpkin pie! Garlic– Fresh garlic adds tons of flavor here. Flour – this recipe calls for all purpose flour Milk – For the creamiest sauce, use whole milk. I recommend at least 2% for a richer consistency, though even 1% will work just fine. Italian Style Breadcrumbs– This is a delicious technique where you mix grated cheese with breadcrumbs, creating a delicious crumbly, cheesy topping. These are dry breadcrumbs with Italian seasoning, usually sold in the baking aisle of the grocery store. Gruyere – Look for gruyere by the fancier cheeses near the deli. Baby Swiss or muenster would be an ok substitute, if needed.
How to Make Zucchini Gratin
You’ll want to use a large skillet, at minimum 12-inches and preferably a little larger if you have one. My favorite large skillet for dishes like this is my Hexclad 14 skillet. We love to eat this along with a great grilled steak for a perfect summer meal. The zucchini gratin was hearty enough that we didn’t need much else. Perfection!
