Baked Zucchini Gratin
The pepper jack cheese gives this zucchini gratin just enough kick to make it your go to recipe for company or family dining.
- 2 lbs. zucchini (4 medium sized) sliced about 1/4 inch.
- 1 medium yellow onion sliced thin
- Italian seasoning
- salt and pepper to taste
- 1-1/2 cups grated pepper jack cheese about 6 ounces divided
- 1/2 cup heavy cream
- 1 tsp. corn starch
- 1/4 tsp. garlic powder
- 2 tbsp. butter
- 1 cup panko bread crumbs plain
- 1/2 cup grated parmesan cheese
- 1-1/2 tbsp. butter melted
Preheat oven to 375° F. Prepare a 9"x 9" pan with cooking spray. Divide the zucchini and onion into 3 portions. Place a layer of zucchini slices and onions in the prepared pan. Sprinkle lightly with salt and pepper and Italian seasoning.
Spread 1/3 of the grated pepper jack cheese over the sliced zucchini and onion. Repeat twice more and set aside.
Stir the cornstarch into the heavy cream until all lumps are gone. Melt the butter in a medium sized pan. Add the heavy cream and garlic powder and heat over medium heat until it just begins to thicken, about a minute. Pour the cream mixture evenly over the zucchini. Bake for 30 minutes.
While the zucchini is baking prepare the topping by mixing together the bread crumbs, parmesan cheese, and melted butter. Remove the pan from the oven after 30 minutes of baking. Spread the topping out evenly over the zucchini and return to the oven for an additional 10 minutes or until topping is nicely browned.
Did you know: The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew it. I think you would need a case of pepper jack cheese for that one.
Recipe adapted from ibreathimhungry.com