Zucchini Gratin Casserole recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- 6 tablespoons butter 1 onion, chopped 2 pounds zucchini, cut into 1/4-inch slices 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon chopped fresh parsley 2 tablespoons all-purpose flour 1 cup hot milk 1 tablespoon chicken bouillon granules 1 cup shredded extra-sharp Cheddar cheese 4 slices bread, crumbled ½ cup melted butter
Nutrition Info
- 422.7 caloriescarbohydrate: 19.8 gcholesterol: 94.4 mgfat: 34.9 gfiber: 2.5 gprotein: 10.1 gsaturatedFat: 21.7 gservingSize: -sodium: 1281.5 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Gratin Casserole
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish.
Melt 6 tablespoons of butter in a large skillet over medium heat, and cook and stir the onion until soft, about 6 minutes. Mix in the zucchini, and cover the skillet, cook until tender, about 10 minutes. Stir in the kosher salt, black pepper, and parsley, and cook uncovered for 5 more minutes. Stir in flour, and reduce heat to a simmer.
Mix the hot milk and chicken bouillon granules together in a small bowl, stirring until the bouillon has dissolved. Pour the milk into the skillet, and bring to a simmer, stirring constantly until the milk thickens into a sauce, about 5 minutes. Pour the zucchini mixture into the prepared baking dish. Sprinkle with Cheddar cheese. Mix the bread crumbs with 1/2 cup of melted butter, and sprinkle the crumbs over the casserole.
Bake in the preheated oven until the casserole is bubbling and the top has browned, about 20 minutes.