A delightful twist on a classic zucchini gratin, this recipe combines creamy textures with a crispy topping for a satisfying dish.
Preheat your oven to 375°F.
Ensure the oven is fully preheated to achieve even cooking.
Melt the butter in a large sauté pan over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.
Stir occasionally to prevent the onions from browning.
Add the garlic and cook for another 2 minutes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the zucchini and cook, covered, for 8 minutes until tender.
Cut the zucchini into even slices for uniform cooking.
Season with salt, pepper, and nutmeg. Sprinkle the flour over the mixture and stir well.
Ensure the flour is evenly distributed to avoid lumps.
Gradually add the milk, stirring constantly, and cook until the mixture thickens into a creamy sauce.
Warm the milk slightly before adding to prevent curdling.
Transfer the mixture to a greased baking dish.
Spread the mixture evenly for consistent baking.
In a mixing bowl, combine the breadcrumbs and grated cheese. Sprinkle this mixture over the zucchini.
For extra flavor, mix in a pinch of dried herbs like thyme or oregano.
Bake in the preheated oven for 20 minutes until the top is golden and bubbly.
Check the dish halfway through to ensure even browning.
Let the dish cool slightly before serving. Enjoy your creamy zucchini and cheese bake!
Garnish with fresh parsley for a pop of color and flavor.
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