Zucchini Gratin Recipe

Servings: servings as a side

2 medium zucchinis, sliced thin about 1/4 inch
1 1/2 Tablespoon unsalted butter, and extra butter for greasing the baking dishes
2 Tablespoons all-purpose unbleached flour
1/2 cup heavy cream
1/2 cup milk, I used 2% milk
1 teaspoon Kosher salt
1/4 teaspoon black pepper
1/3 cup sharp white cheddar cheese, shredded
1/3 cup parmesan cheese, shredded

Heat oven to 375 degrees F.
Melt butter in a medium saucepan on medium heat. Add flour and mix thoroughly with a wooden spoon. Cook butter-flour mixture while stirring for 3-4 minutes. Whisk milk and heavy cream in slowly. Continue whisking and cooking on medium heat for about 3-5 minutes until thickened. Add salt and pepper and turn off heat. Add cheese, whisk until the cheese melts.
Mix panko breadcrumbs with cheese and add a dash of kosher salt and black pepper. Add cheese sauce to a large measuring cup.
Prep baking dishes (I used 2 5"x5" baking dishes that are about 2 cup capacity), grease with butter. Layer zucchini in each baking dish, overlapping is good. On top of each layer pour about 2 Tablespoons of cheese sauce and spread out with a spoon. Continue layering zucchini and cheese sauce until you run out of space or zucchini (about 3 to 4 layers).
On top of the last layer of cheese, top with panko breadcrumb mixture and then drizzle melted butter on top.
Bake for about 20-25 minutes at 375 degrees. Then turn on the broiler to brown the breadcrumb mixture for about 5 minutes.
This little gratin stores well in the fridge. To reheat, put baking dish in the oven at 350 degrees for about 10 minutes or until heated through.
Tip: Double this recipe to make it a side that serves 4 or more.

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