Ingredients:

  • 3 lbs medium Zucchini
  • 1 tsp Kosher Salt
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 2 cups warm Whole Milk
  • Pinch Ground Nutmeg
  • 1/4 tsp White Pepper
  • 1 cup grated Gruyère Cheese
  • 1/2 cup grated Parmesan Cheese
  • 1 tsp Fresh Thyme Leaves
  • 1/2 cup Panko Breadcrumbs
  • 1 Tbsp extra virgin Olive Oil
  • 1 Tbsp chopped Fresh Parsley

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly salt the thinly sliced zucchini rounds and let sit in a colander for 15 minutes to draw out excess water. Pat thoroughly dry with kitchen towels.
  2. Quickly sauté the dried zucchini in a hot, dry skillet in batches for 1-2 minutes per side just to soften slightly. Set aside.
  3. Make the Roux: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until it smells slightly nutty.
  4. Build the Béchamel: Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  5. Finish the Cheese Sauce: Stir in the grated Gruyère, Parmesan, nutmeg, white pepper, and fresh thyme. Taste and adjust seasoning.
  6. Assemble the Gratin: Lightly grease a 9x13 inch baking dish. Layer half of the zucchini slices evenly in the dish, pour half of the cheese sauce over them, and repeat with the remaining zucchini and sauce.
  7. Prepare the Topping: In a small bowl, toss the Panko breadcrumbs with olive oil and fresh parsley. Sprinkle evenly over the top layer of the gratin.
  8. Bake for 30–35 minutes, or until the sauce is bubbling thickly and the topping is deep golden brown.
  9. Rest and Serve: Let the gratin rest for 10 minutes before serving so it sets up nicely.