With a focus on summer produce, this Zucchini Gratin offers a unique and light twist on a traditional gratin which uses potatoes. The creamy zucchini offers the perfect contrast to the crunchy breadcrumbs on top.
Yield: 1- 12 x 20 x 2” full size steam table pan; 36- ½ cups
- ¾ cup Shamrock Farms® Unsalted Solid Butter
- 2 pounds Markon® Jumbo Yellow Onions, Sliced
- 4 pounds, 10 ounces Markon Zucchini Squash, Sliced ¼”
- 1 tablespoon Katy’s Kitchen® Salt
- 2 teaspoon Katy’s Kitchen Black Pepper
- ½ teaspoon Katy’s Kitchen Ground Nutmeg
- ¼ cup All Purpose Flour
- 2 cups Shamrock Farms 2% Milk
- 1-1/2 cups Katy’s Kitchen Plain Breadcrumbs or Shamrock Plain Bread Crumbs
- 1 tablespoon Katy’s Kitchen Parsley Flakes
- 1-1/2 cups Villa Frizzoni® Parmesan Cheese, freshly grated
- In a large sauté pan, melt butter and cook the onions over low heat 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, then add the milk and cook over low heat for a few minutes, until it makes a sauce.
- Pour the zucchini mixture into full size steam table pan.
- Combine the bread crumbs, parsley, and Parmesan cheese.
- Sprinkle over top of the zucchini mixture.
- Bake uncovered at 400 degrees F for 20 minutes, or until bubbly and browned.
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