Name: Zucchini and Cheese Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup panko bread crumbs; 2 Tbsp grated parmesan cheese; 1 lemon, zested; pinch salt; 6 Tbsp salted butter; 1 Tbsp canola oil; 2 shallots, diced; 2 garlic cloves, minced; 3 Tbsp all-purpose flour; 1 ¼ cups whole milk; 1 ½ cups grated firm cheese such as Gruyère, sharp cheddar, aged havarti; 1 Tbsp Dijon mustard; ½ tsp salt; ¼ tsp black pepper; 2 lbs zucchini (about 8 small), sliced into 1/4-inch thick rounds

This simple and delicious zucchini and cheese gratin makes the most of the summer zucchini bounty. With a lemony bread crumb topping and a zesty cheese sauce, it’s sure to become a family favourite! Be sure to use small zucchini, as they are less watery than their larger counterparts.

Ingredients

1 cup panko bread crumbs

2 Tbsp grated parmesan cheese

1 lemon, zested

pinch salt

6 Tbsp salted butter

1 Tbsp canola oil

2 shallots, diced

2 garlic cloves, minced

3 Tbsp all-purpose flour

1 ¼ cups whole milk

1 ½ cups grated firm cheese such as Gruyère, sharp cheddar, aged havarti

1 Tbsp Dijon mustard

½ tsp salt

¼ tsp black pepper

2 lbs zucchini (about 8 small), sliced into 1/4-inch thick rounds

Instructions

Preheat the oven to 400ºF. Lightly grease a 9-inch round or square casserole dish.

Place the panko bread crumbs, Parmesan cheese, and lemon zest in a medium bowl. Add a pinch of salt and stir to combine.

Melt the butter in a Dutch oven or large pot over medium heat. Remove 2 Tbsp of the butter and add it to the bread crumbs, as well as the 1 Tbsp of canola oil. Stir to combine and set aside.

Add the shallot and garlic to the melted butter in the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 2 minutes. Sprinkle in the flour and stir constantly for 1 minute. This will cook out the floury taste. Slowly pour in the milk, while whisking constantly. Stir until no lumps remain and the flour is dissolved. Bring to a simmer over medium heat, stirring constantly.

Stir the cheese, Dijon mustard, salt and pepper into the sauce. Stir until the cheese is melted and the sauce is bubbling. Add the zucchini rounds and toss to coat evenly. If there are rounds stuck together, pry them apart.

Scrape the mixture into the prepared dish and top with the bread crumb mixture. Bake for 30-32 minutes, until the top of the gratin is golden brown and it’s bubbling around the edges. Let cool for 5-8 minutes before serving.