I suppose when you combine vegetables with cream and cheese you can’t go wrong, but this dish is so decadent it reads like a main course. I dined on it last night for dinner with a summer salad and it was the perfect ending to my day.
6 tbs unsalted butter
1 medium whole shallot, sliced
1 yellow or white onion, sliced
5 medium zucchini (I used a combo of yellow and green for the color)
1/2 tsp ground nutmeg
2 heaping tbs flour
1 cup half and half
salt and pepper (about 1/2 tsp each)
1 cup panko bread crumbs
1 cup Gruyere
2 tbs grated Parmesan for sprinkling
Preheat the oven to 400 degrees. Melt the butter in a large skillet and add the onions and shallots. Saute until tender; you don’t want the onion to get brown.
Slice the zucchini into equal slices, about 1/4 inch thick. Once the onions have sweated down, add the zucchini and cook until tender.
Add the salt, pepper, and nutmeg. Stir the mixture to incorporate everything. Cook for a few more minutes to infuse the flavors.
Stir in the flour, coating all the vegetables. Once completed, add the half and half. Cook for about 1 minute more or until the sauce is thick.
Place into a long baking dish. Set to the side.
Grate the Gruyere and add it to the panko bread crumbs. Sprinkle on top of the zucchini mixture to cover the top. Once covered, sprinkle with the Parmesan cheese.
Bake for about 20 minutes. The top should be bubbly, crispy, and brown.