End of Summer Zucchini Gratin
We’ve headed into fall and the remaining Romanesco zucchini need to be used…now what? I’d pretty much run through the “zucchini repertoire” so I needed to come
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Grater
- Microwave
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Colander
Ingredients
- 1 lb. zucchini, sliced into 1/8” rounds
- 1 Tbsp. EVO
- 1/8 tsp. each salt & freshly ground black pepper
- 1 ½ – 2 cups corn kernels, if frozen corn is used, drain well
- 2 – 3 slices bacon, preferably double smoked
- 1 small onion, chopped fine
- ½ cup Panko crumbs
- 1 Tbsp. melted butter
- 2 Tbsp. finely chopped parsley
- 2 Tbsp. each unsalted butter & unbleached flour
- 1 ½ cups milk, preferably 2%
- 1 cup grated extra old cheddar, such as well aged Canadian or English Cheddar
- ½ cup each of grated Gruyere or Monterey Jack & Parmesan cheese
- 1/8 tsp. paprika
- ¼ tsp. Tabasco sauce
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