Zucchini Fennel Gratin Wolf GourmetAvid gardeners usually have more than one zucchini plant. Around this time of year the bounty of garden goodness is reaching its zenith. The word overabundance can describe the harvest happening in some neighborhoods. I have been the recipient of a large paper bag of zucchini and summer squash left on my porch by an “anonymous” neighbor (looking at you, Veronica). The office freebie table sees more vegetables than doughnuts this time of year and there comes a point in early August when kids are no longer excited to see a plate of zucchini muffins at breakfast.

Besides the usual muffins, breads, and the occasional fritter, what else can you make? We take a French-inspired approach, combining fennel and zucchini with rich heavy cream for a luscious gratin topped with nutty Gruyère cheese, butter and panko breadcrumbs. No one will complain, “zucchini, again?” But they will ask for seconds.

Zucchini Fennel Gratin
Zucchini Fennel Gratin
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Servings
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Servings
4
Zucchini Fennel Gratin
Zucchini Fennel Gratin
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Servings
4
Servings
4
Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 2 medium zucchini thinly sliced into rounds
  • 1 small fennel bulb trimmed, cored, halved lengthwise and thinly sliced
  • 1 small red onion thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups heavy cream
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Gruyere cheese
  • 1 cup panko
  • 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
  • Preheat the oven to CONVECTION/BAKE 425°F. Place the oil, zucchini, fennel, onion, salt, and pepper in a 21⁄2-quart casserole dish and toss to combine. Bake until the vegetables are just tender and begin to brown, about 25 minutes.
  • Whisk together the cream and nutmeg in a small bowl and pour over the vegetables. Sprinkle the Gruyère evenly over the top and bake until the cream begins to bubble, about 15 minutes. In another small bowl, combine the panko and the Parmigiano-Reggiano. Remove the baking dish from the oven and sprinkle the panko mixture evenly over the top. Bake until the crumbs are golden brown, about 10 minutes. Remove from the oven and let stand for about 15 minutes before serving.

 

 

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