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Zucchini Gratin

I decided to test out a new contender for one of our Christmas dinner side dishes.  Last night I made this Barefoot Contessa recipe and was pleasantly surprised… I made a few minor adjustments  and  I think we’ve got ourselves a new side dish.


  • 6 tbsp butter
  • 4 large zucchini (2 green, 2 yellow), sliced thinly
  • 1 yellow onion, sliced thinly and then in halves
  • 2-3 tbsp flour
  • 1/4 tsp nutmeg (Don’t leave this out!  It won’t be overpowering, it will just make you wonder, “What is that?”)
  • 1 tsp pepper
  • 1 tsp salt
  • 3/4 cup milk + 1/4 cup cream or half & half (I combined the two because I usually buy skim milk, but if you have whole milk on hand, just use that), hot
  • 1 cup fresh bread crumbs (here’s how you make them)
  • 1 cup grated gruyere cheese
  • 1 tbsp butter, diced into small cubes


  • Melt the 6 tbsp butter in large saute pan and add in the sliced onions
  • Saute the onions until they’re tender (5-10 minutes) and then add in the sliced zucchini
  • Cover the saute pan and cook the zucchini for 10 minutes or until its tender
  • Add in the nutmeg, salt and pepper and stir well and cook uncovered over low heat for about 5 minutes
  • Sprinkle the flour over the zucchini mixture and mix well
  • Pour in the hot milk and stir over low heat until the liquid begins to thicken a bit
  • Pour the mixture into a 8″x10″ baking dish
  • Combine the bread crumbs and grated cheese and sprinkle on top of the zucchini
  • Place small cubes of the diced up tbsp butter on top of the breadcrumbs
  • Bake at 400°F for 20 minutes
  • Let the zucchini gratin rest for at least 10 minutes before serving