Zucchini Gratin with Homemade Breadcrumbs

Butter the gratin dish to prevent sticking.

Slice 7 cups of zucchini into rounds about a quarter of an inch thick using a mandoline, food processor, or by hand.

Slice 1 cup of white onion into thin half moons.

Heat a deep skillet over medium-high flame and add olive oil.

Add the sliced onions to the skillet and cook until translucent and fragrant, seasoning with salt and pepper.

Add the zucchini to the skillet with the onions, season with salt and pepper, and cover with a lid to steam for 5-7 minutes until the zucchini is wet and starting to become opaque.

In a separate pan, melt 3 tablespoons of butter to make the bechamel sauce.

Add 1/4 cup of all-purpose flour to the melted butter and whisk until combined, cooking for at least a minute to remove the raw flour taste.

Gradually add 2 cups of milk to the flour mixture, whisking to prevent clumps, and season with 1/4 teaspoon salt, freshly cracked pepper, and a pinch of nutmeg.

Continue to heat the bechamel sauce until it bubbles and thickens, ensuring it coats the spoon.

Prepare homemade breadcrumbs by tearing sourdough bread into pieces or using a food processor.

In a bowl, combine the torn bread with 2 tablespoons melted butter, 2 tablespoons chopped fresh parsley, 1 minced garlic clove, salt, and pepper, then pulse in the food processor until chunky.

Reheat the bechamel sauce if it thickened, then pour it over the zucchini and onion mixture in the gratin dish.

Sprinkle 1 cup of grated Gruyere cheese over the top of the dish, followed by the homemade breadcrumbs.

Bake in a 375°F oven for 30 minutes until the sauce is bubbling and the breadcrumbs are crispy.

Equipment Needed

Spice Level: