“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, instructor Tom Alicandro begins a four-part series on vegetable side dishes. Now serving: a dish that puts zucchini in the “au gratin” class.
In culinary circles, the term “au gratin” refers to dishes baked with a topping of seasoned bread crumbs and cheese and served golden brown.
Potatoes are one of the most popular choices for the method. Tom Alicandro makes a case for Zucchini Au Gratin.
“Zucchini is inexpensive and always available,” Alicandro said. “And it’s a way to get a vegetable in there. Even kids will go after this.”
The cheese in this simple preparation will add extra calories, but Alicandro said people can make reductions by using low-fat cheeses. And by using fat-free milk.
Zucchini Au Gratin
4 ounces flour
4 ounces butter
16 ounces milk
4 pinches nutmeg
Salt and pepper, to taste
16 ounces zucchini, sliced
8 ounces cheddar cheese, grated
4 ounces Parmesan cheese
4 ounces bread crumbs
In sauce pan, combine flour and butter, and melt until smooth. Pour in milk and simmer until thickened. Add nutmeg, salt and pepper. In small baking dish, layer sliced zucchini. Pour white sauce over top and add grated cheddar. Mix Parmesan cheese and bread crumbs together and place on top. Bake in 350-degree oven until bread crumbs have browned and zucchini is bubbling. Serve immediately.
Makes four servings.