Zucchini Gratin

This dish is a great way to use up some zucchini.  If it is a larger zucchini I would recommend seeding it and cutting it into quarters before slicing it for the dish.
The gratin taste marvellous and it is even a dish zucchini skeptics can enjoy.  It is very simple to prepare and one that you can prep in advance and cook later.  The dish is filling enough to serve as a main but would also work as a side for a roast.
I am sure you would be alright to substitute swiss cheese for Gruyere.

Zucchini Gratin

6 tbsp butter

3 large onions, sliced

4 small zucchinis, sliced

1 tsp salt

1 tsp ground pepper

1/4 tsp nutmeg

2 tbsp flour

1 cup milk

3/4 cup bread crumbs

3/4 cup Gruyere cheese, grated

1. Melt the butter in a large sauté pan (large enough for the zucchini and onions to all go in, a wok will work if you don't have a big enough one) and cook the onions until they are soft and translucent.  You do not want them to brown.
2. Add the zucchini and cook it covered for 10 minutes.
3. Add the salt, pepper and nutmeg.  Uncover and cook for another 5 minutes.
4. Whisk the flour into the hot milk and pour over the mixture.  Cook over low heat until the remaining liquid is more like a sauce.
5. Pour the mixture into a 8 x 10 inch baking dish.
6. Combine the bread crumbs and Gruyere and sprinkle it on top of the zucchini mixture.
7. Cut the 1 tbsp of butter into small pieces and dot it on top of the crumble top.
8. Bake at 400 for 20 minutes or until the it is bubbly and browned.