ZUCCHINI GRATIN

Preheat oven to 400 degrees.  Coat a 9” x 13” baking dish with non-stick spray. (Note – this recipe can be cut in half and baked in an 8” x 8” baking dish.)

Thinly slice the zucchinis on a mandoline or by hand.

Heat 2 tablespoons of the butter and the olive oil in a large deep skillet.  Add the onions and garlic and cook for 2 minutes until fragrant. Add the zucchini to the pan (it will look like a LOT but will cook down).  Cook, gently tossing, until the zucchini slices soften and are no longer opaque, about 8-10 minutes.  Season with the salt and pepper and toss to evenly coat.  They will produce a lot of juice which will later become part of the cheese sauce, so drain the zucchini mixture in a colander over a large bowl to catch the juices.  Press on the zucchini in the colander with a spatula to release as much moisture as possible from the zucchini.

Set the juices aside and spread half of the drained zucchini in the prepared baking dish.

Melt the butter in a large saucepan and add flour.  Whisk for 1 minute until bubbly.  Add 1 cup of the zucchini juices and the heavy cream and whisk frequently until a thick sauce forms.  Add the parmesan cheese.  Continue whisking until well-blended and very thick, about 1-2 minutes.

Pour half of the cream sauce over the zucchini in the baking dish and spread it evenly over the top.  Top the sauce with the rest of the drained zucchini.  Top that with the remaining sauce.

Combine the shredded Jarlsberg and panko in a small bowl and sprinkle over the top of the casserole.

Bake for 20-25 minutes until lightly browned and bubbly.

Remove from the oven and let rest for 20-25 minutes before cutting.