- a dish with a light browned crust of breadcrumbs and/or melted cheese.
You can put just about anything in a dish, cover it with butter, breadcrumbs and cheese, brown it under a broiler, and I’ll eat it with great enthusiasm. This rendition combines fresh summer squash with sweet onions, nutty gruyere cheese and just a hint of nutmeg.
I agree with Ina on just about everything in this recipe – the simple combination of flavors is sweet and savory and all together mind blowing. What we don’t agree on is the amount of cheese to use. 3/4 cup for a giant 8×10 dish isn’t nearly enough in my book. You see, when it comes to cheese I lack a certain European sophistication, that je ne sais quoi that Ina exudes. I’m just a dumb American who just likes more cheese on everything. But it’s cool. I own it. I also had this giant wedge of gruyere in my fridge that needed to be used up, so naturally, I doubled the cheese. You should too.
- 4 tablespoons unsalted butter, divided
- 1/2 lb yellow onions (about 2 medium) cut in half and sliced
- 1 lb zucchini (2 medium or 1 extra large), sliced 1/4 inch thick
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons flour
- 1/2 cup whole milk
- 3/4 cup panko or fresh bread crumbs
- 3/4 cup grated Gruyere cheese
- 1/4 cup minced fresh chives, optional
- Preheat the oven to 400 degrees. Butter a small, shallow baking dish (mine is 7″x10″) and set aside.
- Melt 3 tablespoons butter in a large saute pan over medium heat and begin to sweat out the onions. Cook for about 6-8 minutes, stirring occasionally, until they are softened, but not browned. Add the zucchini, toss around, then cover and cook for about 8 minutes until softened. Add the salt, pepper, nutmeg and flour, then mix to evenly distribute the flour. Add the milk and continue cooking until the mixture has thickened.
- Pour the zucchini mixture into the prepared baking dish. Combine the breadcrumbs with the Gruyere cheese and sprinkle over the mixture, then dot the remaining tablespoon of butter evenly over the top. Bake for about 20 minutes, until the top is golden brown and bubbling.
- Sprinkle chopped chives over the top to garnish, if desired. Allow to cool at least 10 minutes before serving.
- Serving Size: 6