Homegrown Hillsborough Holiday Creations: Zucchini Au Gratin
Not sure which covered dish to bring to your "Friends-giving" or family's Thanksgiving dinner? Try this high-flavor, low-guilt side dish that will leave guests feeling extra thankful this holiday season. Made with Homegrown Hillsborough zucchinis, this delicious and nutritious recipe is anything but traditional.
Homegrown Hillsborough Zucchini Au Gratin
Ready in: 45 minutes
What you'll need:
- 8" pie plate or quiche pan
- 3 cups shredded zucchini
- 1 ½ tablespoons butter
- 1 ½ tablespoons flour
- ¾ cup milk
- 1 tablespoon lemon juice
- ¼ teaspoon ground nutmeg
- 1 dash hot sauce
- 1 egg, slightly beaten
- 3 tablespoons fresh breadcrumbs
- 3 tablespoons parmesan cheese
To get started with this delicious dish, melt your butter in a saucepan over medium heat and stir in the flour. Next, add your milk and stir until smooth.
Add the lemon juice, nutmeg, and your hot sauce of choice to the liquid base. Feel free to make this dish your own by seasoning (or spicing it up) to taste.
Now you're ready for the main event: the zucchini! Mix in the shredded veggie, stir in the egg, and get ready to bake to perfection.
Pour the mixture evenly into the 8" pie plate or quiche pan and top with a blend of fresh breadcrumbs and parmesan cheese before baking at a crisp 450 degrees for 35 minutes. Once baked, you'll want to brown the Homegrown Hillsborough Zucchini Au Gratin under the broiler.
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