5 January, 2021
Zucchini casserole recipe
1 tablespoon unsalted butter at room temperature plus 1 1/2 tablespoons
1 large shallots, finely chopped (about 1/4 cup)
Kosher salt and freshly ground black pepper
2 medium cloves of garlic, finely chopped (about 2 teaspoons)
1/3 cup dry white wine, such as Sauvignon Blanc
1/4 cup crème fraîche
6 medium zucchini, cut diagonally, 1.2 cm thick
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 cup fresh bread crumbs
1/3 cup chopped walnuts
1/2 cup grated gruyere
1/2 cup grated Reggiano Parmesan Drizzle with
extra virgin olive oil (optional)
Set the oven rack to a medium position and preheat the oven to 400 ° F. In a medium skillet, melt 1 tablespoon of butter over medium to low heat. Add shallots, season with salt and pepper and cook, stirring constantly, for about 2 minutes, until tender. Add the garlic and cook until it smells, about 1 minute more. Add wine, boil mixture and add cream. Stir until melted and remove from heat.
Add zucchini, thyme, mint and parsley to a large bowl. Season with salt and pepper and add the onion and wine mixture. Stir well and place in a lightly oiled 20-by-13-inch rectangular baking dish. In another bowl, use your fingertips to combine the crumbs, nuts, cheese and 1 1/2 tablespoons of butter until the mixture is crumbly. Season with salt and pepper and spread evenly over the zucchini. Drizzle lightly with olive oil (if using) and cover the pan with aluminum foil. Place the baking sheet on a baking sheet, transfer to the oven and lower the oven to 375 ° F.
Bake covered for 1 hour 15 minutes. Remove the foil and bake, uncovered, until the coating is golden and crispy, 5-10 minutes. Transfer to wire rack and cool 5 minutes before serving.