This zucchini gratin is layers of tender sauteed zucchini and cheese in a creamy sauce, topped with breadcrumbs and baked to perfection. A simple yet elegant side dish!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 1 1/2 pounds zucchini cut into 1/2 inch slices
- 1/2 cup onion diced
- salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream
- 3/4 cup milk
- 2 cups shredded Monterey Jack cheese
- 1/2 cup Italian breadcrumbs
- 1 tablespoon chopped parsley
- cooking spray
Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
Remove the zucchini mixture from the pan and place in a bowl. Cover to keep warm.
Wipe out the pan with a paper towel.
Melt the remaining 2 tablespoons of butter in the pan. Add the flour and whisk to combine.
Cook the flour mixture for 1 minute, stirring constantly.
Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
Cook the sauce for an additional 2 minutes or until just thickened.
Coat a 6 cup baking dish with cooking spray.
Place 1/4 of the sauce in the bottom of the pan.
Add 1/3 of the zucchini mixture.
Top the zucchini mixture with 1/4 of the sauce and 1/3 of the cheese.
Continue layering the zucchini, sauce and cheese.
Sprinkle the breadcrumbs over the top of the final layer.
Bake for 20 minutes or until cheese has melted and breadcrumbs are golden brown.
Sprinkle with parsley and serve.
Calories: 366kcal | Carbohydrates: 15g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 432mg | Potassium: 424mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 21.5mg | Calcium: 370mg | Iron: 1.4mg