Zucchini Gratin

With a focus on summer produce, this vegetarian 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, Sliced ¼”
• 1 tablespoon Katy’s Kitchen® Salt
• 2 teaspoon Katy’s Kitchen Black Pepper
• ½ teaspoon Katy’s Kitchen Ground Nutmeg
• ¼ cup Katy’s Kitchen 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

1. In a large sauté pan, melt butter and cook the onions over low heat until tender but not browned.
2. Add the zucchini and cook, covered, for 10 minutes, or until tender.
3. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
4. Stir in the flour, then add the milk and cook over low heat for a few minutes, until it makes a sauce.
5. Pour the zucchini mixture into full size steam table pan.
6. Combine the bread crumbs, parsley, and Parmesan cheese.
7. Sprinkle over top of the zucchini mixture.
8. Bake uncovered at 400 degrees F for 20 minutes, or until bubbly and browned.