Zucchini Au Gratin

Sliced zucchini rounds topped with freshly grated cheddar and fontina cheeses and baked to bubbly perfection!

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Featured Cheese: Zucchini Au Gratin

Recipe: Zucchini Au Gratin

Featured Cheese: Zucchini Au Gratin

Ingredients

1 large or extra large zucchini squash
1/2 cup minced yellow onion
1 large clove garlic, minced
1 tsp extra virgin olive oil, for sauteing
1/4 cup milk
1/2 cup freshly grated sharp cheddar cheese
1/8 tsp paprika
1/8 tsp garlic powder
a pinch of nutmeg [optional but delicious!]
a pinch of allspice
a pinch of salt
1 large egg
1/2 cup freshly grated fontina cheese
1/4 cup freshly grated sharp cheddar cheese
2-3 TBSP fresh chopped spinach
1/8 tsp red pepper flakes
3-4 buttery crackers, crushed [I used honey cornbread crackers]

Details

Time:
40

Serves:
4

Rating:


Directions

  1. Pre-heat oven to 350º F.
  2. Slice your zucchini into similarly sized discs – around the same thickness as you’d slice a cucumber for a salad.
  3. Blanch the zucchini slices and follow it up with an ice bath and a light sprinkle of salt to draw out the moisture tucked away in the squash.
  4. Grab the now-empty pot you used to blanch your zucchini and bring to medium-high heat with a tsp of olive oil or butter. Sauté the onion and garlic until tender and translucent. Add 1/2 cup of grated cheddar along with the milk, chopped spinach, paprika, garlic powder, nutmeg, allspice, and a pinch of salt since you’ll be patting some of the salt off the zucchini. Stir well and remove from heat. Stir in your egg and set aside.
  5. Next give your zucchini discs one last paper towel pat to remove any liquid the salt may have drawn out. Line a shallow baking dish with the sliced zucchini and pour the cheddar-onion mixture over the center. Top with 1/2 cup of fontina and an extra 1/4 cup of cheddar cheese. Sprinkle with a few red pepper flakes, to taste, along with some crushed cracker crumbs. Ritz crackers tend to work great as did the Milton Honey Cornbread crackers I used, anything crumbly and buttery! To keep gluten out of the equation, grab some GF crackers or breadcrumbs or simply skip ’em altogether.
  6. Cover loosely with foil and bake at 350º F for around 15-18 minutes until cheese is melted and bubbly. Remove the foil and set the oven to broil on high for an additional 3-5 minutes to give the cheese that extra-golden crust to it, but be sure to keep an eye for it to prevent charring.