Cookin'
Greg Brown
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La Belle Cuisine - More Vegetable Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Julia Child's Zucchini au Gratin

"Once you have mastered a technique, you  hardly need look at a recipe again."
~ Julia Child

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The Way to Cook

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Squash
Paul Brent
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Julia Child’s Zucchini au Gratin
Good Morning America

Zucchini Ingredients:
1 1/2 pounds zucchini
1 1/2 teaspoons salt
1 tablespoon shallot (minced)
2 tablespoons olive oil or butter

Velouté Sauce Ingredients:
2 tablespoons butter
3 tablespoons flour
1 1/2 cups liquid (zucchini juices plus milk)
Salt and freshly ground white pepper, pinch of nutmeg
1/4 cup grated Swiss cheese

Directions for zucchini:
1. Grate the zucchini and toss in a colander with 1 1/2 teaspoons salt.
2. Let steep 20 minutes. By handfuls, twist in the corner of a towel to
extract juices.
3. Sauté 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.

Directions for sauce:
1. 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.
2. Bring to a boil whisking. Simmer, stirring for two minutes season to taste.
3. Fold the zucchini into the sauce, spread in a buttered baking dish, and sprinkle over 1/4 cup grated Swiss cheese.
4. Bake in upper-third level of a 400 degree F. oven until bubbling and browned, about 20 minutes. Serves four.

Featured Archive Recipes:
Julia's Stuffed Onions
Zucchini and Onion Gratin
Zucchini Creole
Zucchini and Yellow Squash with Pesto
Oven-Fried Zucchini in a Crunchy Parmesan Crust
Craig Claiborne's Eggplant au Gratin
 

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