Zucchini Gratin

My neighbor Laura Heedick has an awesome garden in her backyard and had recently given me a giant zucchini. I didn't want to make the tradiditional zucchini bread so I went on the search for a new recipe to try out. Thanks to Ina Garten (my idol) I found this yummy side dish!!!

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping



• 1 pound yellow onions, cut in 1/2 and sliced (3 large)



• 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)



• 2 teaspoons kosher salt



• 1 teaspoon freshly ground black pepper



• 1/4 teaspoon ground nutmeg



• 2 tablespoons all-purpose flour



• 1 cup heavy whipping cream



• 3/4 cup panko bread crumbs



• 3/4 cup grated your choice of cheese (I used a mix of 4 cheeses)

Directions

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.