Zucchini Gratin

Each summer-growing season in the garden is a little different from the last. Things that thrive one year can struggle to flourish the next. Despite all the surprises and unpredictability, the one thing that there is never a shortage of is zucchini. This most prolific of summer squash needs to be harvested daily, and even after giving away boxes to friends and family we seem to always have a fresh pile on the kitchen counter. As a result, I have researched and tested countless recipes that use this versatile vegetable in imaginative ways. Here, tender zucchini is gratineed with a crispy breadcrumb and cheese topping to make a delightful side dish for summer entertaining.

Ingredients:

6 tablespoons unsalted butter, plus more

1 pound yellow onions, cut in half lengthwise and sliced

2 pounds zucchini, sliced ¼-inch rounds or half moons

1 tablespoon fresh thyme (or 1 teaspoon dried)

2 teaspoons kosher salt (or 1 teaspoon fine salt)

1 teaspoon fresh ground black pepper

¼ teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 cup whole milk

¾ cup plain panko breadcrumbs

¾ cup grated parmesan or Gruyere

Pinch sweet paprika

Directions:

Preheat the oven to 400 degrees.

Melt the butter in a large 12-inch skillet or Dutch-oven over low heat. Add the onions and cook until tender but not browned, about 15 to 20 minutes. Add the zucchini and cook, covered for 10 minutes, until tender.

Meanwhile, pour the milk into a small saucepan and bring to just below a simmer then take off the heat and set aside. Uncover the zucchini and raise the heat to medium, then add the thyme, salt, pepper, and nutmeg, sautéing for another 5 minutes. Sprinkle the flour over the top of the zucchini then stir to evenly combine. Next, add the hot milk to the skillet and continue to cook over medium to medium-low heat for a few minutes to thicken the sauce. Taste and adjust the seasoning, adding more salt if needed. Pour the mixture into an 8 by 10-inch baking dish, spreading across the bottom.

In a small bowl, combine the breadcrumbs and grated cheese. Spead breadcrumb mixture over the top of zucchini and dot the top with another tablespoon of butter cut into small pieces. Sprinkle a little paprika over the top for color. Place on middle rack of hot oven and bake until bubbly and golden brown, about 20 minutes.

Notes:

You could make this gratin with a mixture of summer squash such as crook necks along with the zucchini. Other fresh herbs, such as basil, rosemary, or parsley, could be mixed into the zucchini before topping with the breadcrumbs. You could also add a little chopped garlic at the same time as the herbs.

Creamy without being heavy, this is an easy summer side dish that comes together quickly. Lovely served with grilled meats or roasted chicken. Enjoy!