Bring on the Zucchini Recipes!

City Greeners, it's that time. The summer squash is just starting to hit the shelves, and before you know it your neighbors will be leaving you phantom zucchini deliveries on your doorstep.

While starting preparations for the summer solstice, we thought it might be a good idea to start accumulating zucchini recipes early.

This recipe was sent to us from FoodNetwork.com. You can find zucchini, onions (we have green onions right now!), flour, milk, and cheese (sub the Gruyere for mild white cheddar, gouda, or Havarti) at City Greens. And you can use stale bread from Red Fox Bakery to make the bread crumbs! So here it is:

Ina Garten's Zucchini Gratin

Ingredients

• 6 Tablespoons (3/4 stick) unsalted butter, plus a little extra for topping
• 1 pound yellow onions, cut in half and sliced (about 3 large onions)
• 2 pounds zucchini, sliced 1/4-inch thick (about 4 zucchini) - can also substitute summer squash!
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons all-purpose flour (sub whole-wheat for sure!)
• 1 cup hot milk
• 3/4 cup fresh bread crumbs
• 3/4 cup grated Gruyere

Preparation

1. Preheat oven to 400 degrees F.
2. Melt the butter in a very large (12-inch) sauté 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 x 10 inch baking dish.
3. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 Tablespoon butter cut into small bits and bake for 20 minutes, or until bubby and browned.

 

Happy cooking, and see you at the market, City Greeners!

 

 

Recipe courtesy of FoodNetwork.com

Zucchini photo courtesy of Microsoft Clipart

Gratin photo courtesy of FoodNetwork.com