Zucchini and Sweet Onion Gratin

I've always been a big fan of French cuisine and what are the French known for? No not for loving Jerry Lewis; though they do. It's for creamy sauces. The only bad thing about French food is that it tends to not be vegetarian friendly. This is veggie friendly.

Creamy gratins are traditionally made with potatoes or veggies so there is no need to worry about those pesky meat and are wonderfully filling. I've made this one as light in fat as I could get away with and keep that delicious richness that French food is known for.


Zucchini and Sweet Onion Gratin

3 tablespoons olive oil or butter
2 large sweet onion, cut in half and sliced
3 small to medium zucchini, sliced 1/4 inch thick
1 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon dill weed
2 tablespoons all-purpose flour
1/2 cup hot skim milk
1/2 cup fresh bread crumbs
1/2 cup Havarti w/dill cheese

Preheat oven to 400 degree.



Heat olive oil or butter in a very large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add zucchini and cook until tender. If you slap a lid on the pan these till cook a little faster. Add the salt, pepper and dill. Cook for another 5 minutes to meld the flavors. Stir in the flour. Add the hot milk. It should thicken up.


Pour into a square baking dish. Top with bread crumbs and cheese. Dot with bits of butter. Bake for 20 minutes or until browned and bubbly.


Substitutions for Havarti w/dill & dill weed
Cheese = Swiss \ spice = Dijon mustard
Cheese = Gruyere \ spice = nutmeg

I served mine with roasted broccoli. Yummy! This makes a great meatless meal for Meatless Monday or as a side dish. give it a try. I think you'll be happy you did.

Love,
M

PS: this is my 500th post. What better way to celebrate than with food?