Zucchini Gratin

OK — a mid-summer zucchini update: my zucchini have been very prolific this year. Not only did I NOT heed the sage words from my wife Lisa by planting 15 — Yes 15 — zucchini plants, but it has been a great year.

I have made trouchia (zucchini flat omelets), zucchini blossoms, zucchini blossom beignet, petit farcis (zucchinis stuffed with ground lamb and roasted), and a host of dishes proposed by well-wishers.

Here is my latest dish to use copious quantities of zucchini in a vain attempt to restore harmony in my home!

My first thought was: Am I crazy for wanting to make a heavy zucchini gratin on a hot summer day? The short answer is yes, but this year I am facing an unprecedented invasion of zucchini. Which is causing me to rethink my strategies for dealing with them. Special circumstances require special measures.

Zucchini gratin goes completely against my basic tenets of summer food: (a) It should be colorful and vibrant; (b) only eat food that can be served raw or grilled, and (c) If I can’t cook it outdoors then skip it. In fact, it is my goal to never turn my oven on in the Summer.

So, in short, this homely, brown gratin goes completely against everything I believe in. In place of heavy dishes, I usually eat a disproportionate amount of salade Nicoises, socca, and lemon oregano chicken in the summertime. But for some reason, this gratin just felt right. I ended up serving it with a gigotine of chicken, which is herb stuffed chicken legs that look reminiscent of a roast leg of lamb. It married wonderfully with the chicken. Zucchini gratin will go with any grilled meat or seafood dish you can throw at it.

Give this a gratin a try for helping to cull your herd of zucchini.

Zucchini Gratin

One creamy gratin to rule them all.

Prep Time 15 minutes, Cook Time 30 minutes, Servings 8

Ingredients

For the Béchamel

• 5 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 11/2 cups whole milk

• 1/2 teaspoon ground nutmeg

• sea salt and freshly ground black pepper

For the Gratin

• 5 zucchini

• 2 tsp fresh thyme leaves

• sea salt and freshly ground black pepper

• 4 ounces grated Parmesan

• 1/4 cup breadcrumbs optional

Instructions

1. To make the béchamel, in a medium saucepan over medium heat, melt the butter until foamy. Add the flour and cook, stirring constantly, until the mixture is foamy, about 3 minutes. Gradually add the milk, stirring until smooth. Cook, stirring, until the sauce is thick, about 3 minutes. Stir in the nutmeg and salt and pepper to taste.

2. Preheat the oven to 400°F. Generously grease a 9-by-13-inch baking pan with 2 tablespoons of butter.

3. To make the gratin, slice the zucchini 1/16 inch thick (if you have a mandolin, use it). Arrange two overlapping layers of zucchini slices in the prepared pan. Sprinkle them with some of the thyme, salt, pepper, nutmeg, and Parmesan, reserving at least 2 ounces of the cheese for the top. When you have reached about halfway, put a big spoonful of béchamel. Continue to layer the zucchini, stopping every two layers to sprinkle with more of the thyme, salt, pepper, and nutmeg. Spoon the remaining béchamel over the top layer, then sprinkle it with the remaining cheese. If you are using breadcrumbs sprinkle them over the top.

4. Bake until the cheese is bubbling and golden brown, about 30 minutes.

Recipe Notes

Sometimes I add caramelized onions or even any wilted greens (spinach, kale, broccoli rabe, etc) that you enjoy eating.