Zucchini and Gruyere Gratin

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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.

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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

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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.

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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.

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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.

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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.

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Bake for about 20 minutes. The top should be bubbly, crispy, and brown.

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