Zucchini Gratin

As far back as I can remember my dad has had a HUGE garden. It's not unusual for him to send a bag of vegetables home with Chris and I. There are so many things you can do with zucchini, squash, tomatoes, and all the other vegetables in the garden. Here's one of my favorite recipes. This dish is extremely great and is a wonderful summer dish!!

Zucchini Gratin
Ina Garten
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) (If you have squash, you can use that as well.-I used both)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere (I used cheddar cheese)

Directions
Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan.
Cook the onions over low heat for 20 minutes, or until tender but not browned.Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.

Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere (or cheddar)... Sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.