Zucchini Gratin with Gruyère and Panko Breadcrumbs
This zucchini gratin has tender sliced vegetables, béchamel sauce, and topped with breadcrumbs and Gruyère cheese. It's a delicious entrée or side dish.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Oven
- Baking dish
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Colander
- Grater
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 2 lb. (3-4) zucchini, sliced into ¼ inch pieces
- 1 large bell pepper, sliced
- 1 large onion, sliced
- 1 tablespoon (½ oz) unsalted butter
- Salt
- pepper
- 4 tablespoons (2 oz) unsalted butter
- 4 tablespoons all-purpose flour
- 2½ cups milk (I used 2%), room temperature
- ¼ teaspoon ground nutmeg
- 1 cup Panko breadcrumbs, divided
- 1 cup (2 ½ oz) Gruyère cheese, shredded
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