Zucchini Gratin Recipes

Steps:

• Preheat oven to 350°F degrees.
• Butter 9 inch deep-dish pie plate.
• Melt butter in heavy large skillet over medium-high heat.
• Add zucchini, sauté until golden, about 5 minutes.
• Season with salt and pepper.
• Layer half the zucchini in prepared dish.
• Sprinkle half of tarragon and 1/2 cup cheese over.
• Repeat layering with zucchini, tarragon and 1/2 cup cheese.
• Combine milk, cream and eggs in small bowl.
• Season with salt and pepper.
• Pour custard mixture over zucchini.
• Sprinkle remaining cheese over.
• Bake until gratin is set in center, about 35 minutes.
• 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:

• Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
• In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
• In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Place the one-third of the zucchini slices inside a baking dish. Scatter one-third of the onions over top. Dollop one-third of the Pistachio Pesto on top of the onions. Layer one-third of the tomato slices over top and season well with salt and pepper. To begin the second layer, place another third of the zucchini in the opposite direction and repeat the process with the addition of dollops of 1/4 cup of the goat cheese. Repeat the process for one more layer, then place the remaining goat cheese on top. Sprinkle with the breadcrumbs and garnish with the pistachios. Bake until the zucchini is tender and the breadcrumbs are golden, 20 to 30 minutes. Allow to rest and set before slicing.
• In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

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:

• Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;

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.