Zucchini Gratin With Gruyere Cheese Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix Gruyere cheese and panko bread crumbs together in a bowl.
• Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute.
• Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat.
• Pour zucchini mixture into a baking dish. Top with remaining cheese mixture.
• Bake in the preheated oven until bubbly and golden brown, about 20 minutes.

Steps:

• 1) Preheat the broiler. Put the shredded zucchini in a large colander and toss with 1/2 teaspoon salt. Let the zucchini stand 5 minutes, then squeeze as much liquid out of the zucchini as possible. 2) In a large nonstick skillet, melt the butter. Add the minced shallot and cook over moderate heat until shallot is softened, about 3 minutes. Add the zucchini and cook over high heat, tossing until zucchini is just softened, about 2 minutes. Add the heavy cream and simmer until thickened, about 1 minute. Remove the zucchini from the heat and season with salt. Transfer the zucchini to a shallow baking dish. Scatter cheese on top and broil 4 inches from the heat for 1 minute, or until the cheese is golden brown. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Steps:

• Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
• Coat the bottom of the pan with the oil, adding more if needed.
• When the pan is hot, add the zucchini and onions.
• Spread out along the bottom of the pan.
• Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
• Sprinkle with salt and pepper while cooking.
• Halfway through the cooking, add the garlic and the herbs.
• If there is any sticking to the pan, add a little more oil.
• Remove the pan from the heat.
• Place slices of cheese over the zucchini in a single layer.
• Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.