Ingredients
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3 -5 tablespoons unsalted butter, plus extra for topping (start with 3, then see how much more you want to put in)
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2 -4 garlic cloves, minced
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2 lbs zucchini, sliced 1/4-inch thick (about 4 zucchini)
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1 -2 teaspoon kosher salt (or sea salt to taste)
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1 teaspoon fresh ground black pepper
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1/4 teaspoon ground nutmeg
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2 tablespoons all-purpose flour
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1 cup hot milk
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3/4-1 cup panko breadcrumbs (or Italian breadcrumbs)
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3/4 cup grated gruyere cheese (or Gouda, cheddar, Swiss or Parmesan)
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2 yellow onions, cut in 1/2 and sliced
Instructions
- Preheat the oven to 400 degrees F.
- Melt butter in a 12-inch saute pan and cook the onions over low heat for about 20 minutes, or until tender but not browned. If using garlic, add the last 10 minutes of cooking.
- Add the zucchini and cook, covered, for 10 minutes, or until just 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 more minutes, until it makes a sauce.
- Pour the mixture into an 8"x10" baking dish.
- Combine the bread crumbs and cheese and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of the extra butter cut into small bits.
- Bake for 20 minutes, or until bubbly and browned. Enjoy!