The Healthy My Ass Cookbook

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Index
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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Somewhere between scalloped and au gratin with a crisp topping.

Ingredients:

2 lbs. Zucchini
1 lb. Onions
3/4 cup Bread Crumbs
3/4 cup Parmesan Cheese, grated
8 Tbsps. Butter, unsalted, 1 stick, divided usage
1 tsp. Salt
3/4 tsp. Pepper, black, freshly ground
1/4 tsp. Nutmeg, ground
1 cup Milk, hot
2 Tbsps. Flour

Directions:

Slice the whole Zucchini into 1/4" thick rounds, discarding the ends.  Peel the Onions then cut them in half through the core, top to bottom.  Slice each half into 1/2" half rings, discarding the ends.  Measure and combine the Bread Crumbs and Parmesan Cheese in a 2 cup or larger container.  Melt 2 tablespoons of the Butter and stir it into the crumb cheese mixture to blend uniformly.

Melt the remaining 6 tablespoons of the Butter in a very large skillet that has a lid and cook the onions uncovered over low heat stirring occasionally for 20 minutes, or until tender but not browned.

Preheat an oven to 400°F.

Add the zucchini to the skillet and cook covered for 10 minutes, or until tender.  Add the Salt, Pepper, and Nutmeg and cook uncovered for 5 more minutes.

Meanwhile measure and microwave the Milk until hot.  When the skillet has cooked for the 5 more minutes, stir in the Flour, then add the hot milk and stir over low heat for a few minutes until it makes a slightly thickened sauce.

Transfer the mixture to a 2 quart or larger casserole dish.  Sprinkle the crumb cheese mixture evenly over the top.  Bake for 20 minutes until bubbly and nicely browned.  Let sit to cool 10 minutes before serving.

Notes:

The original recipe called for 2 teaspoons of Kosher Salt which would probably be fine as it is not as salty as table salt.  It also called for 3/4 cup of grated Gruyère cheese instead of Parmesan, which I will probably try if I ever happen to have Gruyère cheese on hand when I make this.

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Other Information:

Source: Modified from The Barefoot Contessa Cookbook, 1999.

Times:
Preparation: 0:50
Bake: 0:20
Total: 1:20

Yield: 2 quarts
Servings: 8

Nutrition Facts per Serving:
237 Calories
16g Fat (57.6% calories from fat)
8g Protein
18g Carbohydrate
3g Dietary Fiber
41mg Cholesterol
630mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1/2 Lean Meat
1 1/2 Vegetable
0 Non-Fat Milk
3 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.