Love in a dish. This was heavenly, if not crazy! I decided to cook a French meal when i got hone from work last night?! Sauteed diced potatoes (with no duck fat, boo!), sauteed beef, baked ricotta and this! I have finally found a way to get B2 to love zucchini! This zucchini loathing vego will gobble the green stuff up if its grated. Makes all the difference and I have to say, I know what she means.
This zucchini posting is turning in to a little bit of my own year of french cooking ala Julie & Julia. This is Julias' Courgettes au Gratin recipe from Volume 2. Its really really good. I could have eaten the whole dish on my own. Seriously, having too many zucchinis may not be enough.
1 1/2 pounds zucchini
1 1/2 teaspoons salt
1 tablespoon shallot, minced
2 tablespoons olive oil or butter
2 tablespoons butter
3 tablespoons flour
1 1/2 cups liquid (zucchini juices plus milk)
freshly ground white pepper
Grate the zucchini and toss in a colander with 1 1/2 teaspoons salt.
Let steep 20 minutes. By handfuls, twist in the corner of a towel to extract juices.
Saute; 1 tablespoon minced shallot briefly in a large frying pan with 2 tablespoons olive oil or butter, then add the zucchini and toss over high heat for two minutes or so, just until tender. 4. Save the squeezed-out zucchini juices.
Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk and zucchini juice at once. Bring to a boil whisking. Simmer, stirring for two minutes season to taste.
Fold the zucchini into the sauce, spread in a buttered baking dish, and sprinkle over 1/4 cup grated Swiss cheese.
Bake in upper-third level of a 400 degree F. oven until bubbling and browned, about 20 minutes
I hand squeezed the zucchini and it may not have been enough. I was trying to cut corners and not use a towel ( why Im not sure??) but consequently, it was quite a runny gratin but bloody good. This one gets an A+++