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Zucchini Gratin
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere


Instructions
Preheat the oven to 400 degrees F.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved