I use small zucchini, freshly picked, that are no longer than 6 inches. Strangely our zucchini plant has produced very few zucchini this year. Think you have what it takes? I love Ina’s books and the addition of this one completes my collection of her cookbooks. teresa recently posted..Fresh Tomato and Sausage Pasta, Cathy, I love the look of this zucchini gratin and it’s so simple to put together, no cooking of bechamel sauce:) Bet the taste is awesome! Pour the mixture into an 8 by 10-inch baking dish. Preheat oven to 450. My Carolina Kitchen recently posted..Spicy Grilled Pineapple and Red Onion Salsa, Carol @ There's Always Thyme to Cook says, Looks so good! Not sure why, but I do have one zucchini right now. This simple recipe is great as a quick weekday veggies or as a side for a very special dinner. Looks delicious. I love that it can be made ahead. Stir in the flour. Ramona recently posted..No Kings for Us. Thanks, Yvonne, for hosting this event. It looks fabulous..I omitted the nutmeg in béchamel for years..I put some now..and I love it..I do find it adds a sweetness..That I like.. Pat recently posted..The 85th Feast of San Gennaro, Little Italy, I have to admit, too, that there’s not one Ina recipe I’ve tried that wasn’t not an unqualified hit! This gratin looks amazing! Make fresh breadcrumbs by removing crusts from white bread and processing it in a food processor fitted with a steel blade. I’m linking this delicious recipe to StoneGable’s On the Menu Monday. I’ll definately have to remember it when I get some more zuchinni. I’ve got to give it a try. I’m looking forward to all the wonderful recipes I’ll find there. Thanks! You won’t believe how perfectly all the flavors and textures come together in this quick and easy dish. You can always count on Ina. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Carol @ There’s Always Thyme to Cook recently posted..A fairy tale…, When you prepare veggies like this it is an awesome meal in itself;), Sounds good! Add the zucchini and cook, covered, for 10 minutes, or until tender. Marilyn recently posted..Walk Alone, This is the ONLY cookbook, of Ina’s, that I don’t have in my collection. Sprigs of Rosemas\ry recently posted..The Last Roast of Summer: Island Pork Tenderloin Salad, this is perfect for this time of year, my mom has zucchini coming out of her ears! She can even make a ubiquitous zucchini special. thank you Cathy 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping Erin @ Making Memories recently posted..I Think It’s Time For A Giveaway! Corus Lifestyle. Be on a Food Network Canada show! Can’t go wrong with Ina, that is for sure. Pinterest The zucchini has a sweet, mild flavor when blended with the sauce (love the hint of nutmeg) and the buttered crumb topping adds a tasty bit of rich texture to the dish. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Wonderful job here! Looks like a very good recipe for zukes. I would like to bring it to a family dinner. This looks very, very good! Nice shots of both the dish and the plant – mine did terrible this year. This is one cookbook I don’t have either and keep forgetting to buy it. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. Did you use fresh nutmeg? what a gorgeous dish, i could eat the whole thing for dinner! Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. 6 Tbsp (3/4 stick) unsalted butter, plus extra for topping, 1 lb(s) yellow onions, cut in 1/2 and sliced (3 large), 2 lb(s) zucchini, sliced 1/4-inch thick (4 zucchini). 3. my mum used to make that on a nice summer evening with some green letuce salad & french marinade as side. Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned. Monique recently posted..Blueberry and Vanilla Ricotta Pots~, Great zucchini dish Cathy. Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved. Rita, This looks really really good. Mrs. Tuna recently posted..Will Blog For Food. Melt the butter in a very large (12 inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. I love gratins… decadent, but really good! Wonderfully simple and tasty – I love all the ingredients, so what’s not to love about this dish? Foodiewife recently posted..Fig-Prosciutto Pizza (The Pioneer Woman)… and a small "rant". A Little Beach Therapy at the Oregon Coast, Oregon’s Scenic Columbia Gorge and Multnomah Falls, Portland’s International Rose Test Gardens at Washington Park, Softy Brittle – My Favorite Peanut Brittle, Nurnberger Lebkuchen ~ German Gingerbread, Cruising Through Europe – Rothenburg ob der Tauber, Apple Oatmeal Cake and a Little of This and That, 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping, 1 pound yellow onions (3 large), cut in half and sliced. When baked, this dish gets a beautiful golden crust from breadcrumbs and Gruyère cheese. Once you try homemade marshmallows, there’s no going back to store-bought! © Corus Entertainment Inc., 2020. Add the salt, pepper and nutmeg and cook uncovered for 5 more minutes. I am a huge Ina fan! This is now one of my favorite zucchini recipes that I will prepare over and over. Like everybody else I have dozens of good zucchini recipes and most of them fall into just a few categories: tomato based dishes, stir-frys, soups and baked goods, and when I saw this recipe for zucchini in a white sauce it really didn’t appeal to me. Every once in a while you do find a treasure. Great photo and I love that dish. How fabulous that you found the book at Cosco. Directions for: Ina Garten's Zucchini Gratin, Anna Olson’s Top 10 Baking Tools for the Holidays, Cozy up With a Cup of Hot Chocolate Topped With Homemade Peppermint Vanilla Marshmallows. It’s great with a roast and substantial enough to be a main dish if you are preparing a vegetarian meal. This recipe looks great! I wouldn’t have given this recipe a second look if I hadn’t found it in a cookbook I just purchased. It tastes different that jarred. Add the zucchini and cook, covered, for 10 minutes, or until tender. I wonder how it would be with cheddar cheese….. Definitely going to try this one. This looks great.
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