Squash and Zucchini Gratin

My boss has a garden and he keeps sharing his squash with us, so I thought I would try this.  My scale was out of batteries and I didn't have the correct kind to weigh everything, so I used 1.5 large yellow onions, one zucchini and three yellow squash.  This was actually very good. 

I would not have done it if my food processor didn't slice things, but since I didn't have to slice by hand, the prep for the veggies was very fast. 

I think I probably made about the amount that was suggested, however, I cooked it in my bread loaf pans so I could split it in two.  I cooked one yesterday and the other one I wrapped in plastic wrap and aluminum foil and put it in the freezer.  For the freezer one I left the topping separate, and will add it right before cooking.  I will let you all know if it froze well.  Out of the loaf pan, I got four servings. 

I got this recipe from: http://www.ourbestbites.com/2013/07/zucchini-gratin/

I will put the things I did differently in []

Zucchini Gratin
Recipe adapted by Our Best Bites from Ina Garten

5 tablespoons butter
1 pound yellow onions, cut in 1/2 and sliced (about 3 large) [did 1.5 large]
2 pounds zucchini and/or yellow squash, sliced 1/4-inch thick (about 4 zucchini) [1 zucchini and 3 yellow squash]
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt) [1 tsp]
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cloves garlic, finely minced or pressed [2 heaping tsp minced stuff in fridge]
2 tablespoons all-purpose flour
1 cup milk
6 tablespoons Italian style bread crumbs
3/4 cup grated Gruyere
olive oil

Instructions

Preheat the oven to 400 degrees F.

Melt the butter in a very large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.  As the onions are cooking, stir them occasionally and work on prepping the other ingredients. [Did this part with the lid on so my house wouldn't smell to onion-y]

Add the zucchini and cook, covered, for 8-10 minutes, or until tender [this was closer to 25 minutes]. Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often. Whisk flour into the milk and add to pan, turning up heat slightly just until milk heats and starts bubbling.  Then cook over low heat for a few minutes, until it thickens and makes a sauce. Pour the zucchini mixture, and all the sauce into an 8 by 10-inch baking dish (or something close to that).

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top (place your finger over the opening of the bottle to make it easier to just drizzle a little) and bake for 20 minutes, or until bubbly and browned.  Cool for a few minutes before serving. Yield: about 6 side-dish servings.  If doubling recipe, use a 9×13 (or similar) pan.