Zucchini au Gratin
Yes, I feel comfortable and okay with adapting Julia Child’s recipe. And so should you, after you make the original a few times. I made this the night that Hurricane Isaac was pounding West Palm Beach with bands of rain. I must admit that I do get a bit anxious about hurricanes the older I get and also so many neighbors are now gone due to foreclosures. So when things get close I make delicious food that is good hot or cold. And if I still have power (no gas utility here for me) any leftovers of this dish will be an omelette that will roll your eyes.
Zucchini au Gratin
- 1 1/2 lbs. Zucchini (quartered and thinly sliced) *
- 1 t. Salt
- 1 Sm. Onion (sliced thinly) **
- 2 T. Olive Oil or Unsalted Butter
- 2 T. Unsalted Butter
- 2 T. Flour
- 1 1/2 C. Liquid (Zucchini Juice and Milk)
- Freshly Ground White Pepper ***
- 2/3 C. Parmesan Cheese (grated) ****
- Pinch of Nutmeg
- Prepare Zucchini (grate, dice or shred) and toss in a colander with 1 t. salt; let steep for 20 min.
- Use a towel to extract juices and set aside
- Saute the onion with the olive oil or butter; add the zucchini and toss over medium high heat for 2-3 minutes and set aside
- Begin the sauce by melting 2 T. Unsalted Butter, add the flour with a wooden spoon on medium heat (about 2 min.) until combined/remove from heat and whisk in the liquids; bring to a boil while , for 2 minutes while stirring/add the 1/3 C. of Parmesan cheese and stir while it combines in the sauce; season to taste with salt, pepper and nutmeg
- Fold zucchini into the sauce; put in a buttered baking dish and cover with the remaining Parmesan cheese
- Bake at 400 degrees until browned and bubbling (about 15-20 minutes)
* Grating the zucchini is the original recipe. I prefer the slim triangles or thin slices work well too.
** Shallots are used in original recipe; which I do prefer when using grated zucchini
*** Julia always used white pepper, I love it but it is not necessary for success
**** I will have a bad review from my Doctor; but I do love cheese in this recipe
Recipe adapted from ‘The Kitchen’ by Julia Child