Zucchini Gratin

Cheesy vegetables with a crust of parmesan breadcrumbs?  Yes, please.  This recipe can be shrunk or stretched depending on the size of your zucchinis, your baking dish, or your appetite.

2 tbsp butter plus 1 tbsp for topping

2 tbsp flour

2 C milk

3-4 zucchini sliced thin (3+ cups)

1 C Gruyère or Fontina, grated

1/2 C parmesan

1 C bread crumbs (any kind, even Italian seasoned works)

Salt and Pepper

Preheat oven to 375°.  Layer sliced zucchini (salt and pepper each layer to taste), bread crumbs, cheese, then bechamel a few times ending with the breadcrumbs and cheese.  Dot with butter and place in hot oven for 40-60 minutes or until brown and bubbly depending on the size of your slices of zucchini or how deep your casserole dish is.  To check doneness, stick a knife into the center and see if your zucchini are tender.  If your topping starts getting too brown, cover with foil and remove to crisp it the last 5 minutes.

Parmesan grating skills of a 2 yr old.

Final step: dot with plenty of butter on top to make it brown and crusty.

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