Description
Discover the secrets to making a mouthwatering Cheesy Zucchini Gratin Casserole. Learn tips for perfect layers and creamy texture. Click for the full recipe!
Ingredients
- 1 cup (240 ml) grated Gruyere cheese
- 1 cup (240 ml) panko bread crumbs
- 25 cup (60 ml) butter
- 2 zucchini, sliced
- 1 yellow squash, sliced
- 2 shallots, diced
- 1 clove garlic, minced
- 2 tablespoon (30 ml) s chopped fresh basil
- 1 tablespoon (15 ml) chopped fresh rosemary
- Salt and ground black pepper to taste
- 5 tablespoon (23 ml) s all-purpose flour
- 75 cup (180 ml) light cream
Instructions
- Set your oven to 400°F (200°C) to warm up.
- In a bowl, combine the Gruyere cheese with the panko bread crumbs.
- Melt the butter over medium heat in a big skillet. Add the zucchini, yellow squash, shallots, and garlic; cook and stir them until they soften, which should take around 10 minutes. Add the basil, rosemary, salt, and black pepper; continue cooking until you can smell the herbs, about 1 minute.
- Sprinkle the flour into the skillet, then slowly pour in the cream while stirring continuously until the mixture thickens, which should take about 3 to 5 minutes. Mix in half of the cheese and breadcrumb mixture. Take the skillet off the heat.
- Transfer the vegetable mixture to a baking dish. Sprinkle the remaining cheese and breadcrumb mixture on top.
- Place in the oven and bake until the top is bubbly and turns golden brown, roughly 20 minutes.
Notes
- Ensure the cream is room temperature to blend smoothly with the flour in the skilletnToast panko bread crumbs in a dry skillet before combining them with Gruyere cheesenEvenly slice zucchini and yellow squash for uniform cooking and perfect tenderness