Zucchini Gratin

Scrumptious is the word to describe the flavors of this dish. Smear it on some toasted garlic bread and  you’re good to go!


4 zucchinis
2 cups bechamel sauce
salt and pepper
1 tbsp butter
1/4 cup cream
2 cloves garlic, minced
3 tbsp fresh basil, chopped
2 scallions, finely chopped
1 cup parmesan cheese, grated
1/2 cup Swiss cheese
1/4 cup pepper jack cheese

Preheat oven to 450 F

Prepare a classic bechamel sauce. To this sauce add the 1/4 cup cream, garlic, basil, scallions and more salt if needed and let it cook for 5 minutes on medium-low heat. Stir in 1/2 the Parmesan cheese, the swiss and pepper jack cheeses and combine until all the cheese have melted. Set Aside.

Cut the zucchini into half lengthwise. Cut into moon shape pieces about 1/2 inch thick.

Grease a flat cookie sheet or roasting sheet with cooking spray or olive oil and transfer the chopped zucchini onto the cookie sheet. Spread it around evenly so they are not mounded on top of each other. Roast on 450 heat for 10 minutes, or until it turns golden brown.

Reduce the oven heat to 350 F

Grease a baking dish with butter. Add the roasted zucchini into the dish and sprinkle salt as needed. Pour the sauce over the zucchini, and sprinkle the remaining Parmesan cheese on top evenly. Bake for 25 – 30 minutes or until zucchini is soft and cheese is golden.


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