Zucchini Gratin With Cheddar Cheese
A versatile zucchini gratin features a creamy vegetable base topped with a savory, crunchy cheddar and breadcrumb crust.
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Instructions
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Preheat the oven to 350 F and butter a 1 1/2-quart baking dish.
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Melt 4 tablespoons butter in a large skillet over medium heat, then sauté chopped onion until tender and translucent.
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Add sliced zucchini to the skillet, reduce heat to low, cover, and cook 10-15 minutes until tender. Remove vegetables to a bowl using a slotted spoon.
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Melt 2 tablespoons butter in the skillet over medium-low heat, then stir in flour and cook for 2 minutes.
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Gradually add milk, stirring constantly, until the sauce thickens. Season with kosher salt, mustard powder, black pepper, and optional nutmeg, then adjust to taste.
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Using a slotted spoon, return the cooked zucchini and onion to the skillet; stir to coat vegetables with sauce.
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Transfer the zucchini and sauce mixture to the baking dish. Top with shredded cheese and optional crumbled bacon.
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Melt the remaining 2 tablespoons butter, toss with breadcrumbs, and sprinkle over the casserole.
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Bake for 20-25 minutes, or until the topping is browned and bubbling.