what's for dinner tonight {zucchini gratin}.

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one of my favorite things to watch on tv has always been cooking shows.  even as a little girl.  is that weird?  maybe.  but i think i've always loved food and enjoyed cooking, as far back as i can remember.  i come from a family where that's pretty much in our blood.

now bella likes curling up in bed with me and watching cooking shows, which is pretty precious.  one of my favs is barefoot contessa on the food network.  i just love her.  even hearing the sound of her voice is soothing to my soul.  everything she makes just looks super delish (and is... i've tried many of her recipes!), and i love her dishes because they use basic ingredients; nothing too strange or exotic which works for me.  i first saw her make this dish a few years ago, and have always wanted to try it.  zucchini, cheese and breadcrumbs?  what's not to like?!

the past couple of years teachers that nick works with have been giving us an abundance of veggies from their gardens, which is such a blessing!  last week our kitchen counters were overflowing with beans, spaghetti squash, potatoes, onions, cukes and zucchini.  i've had to strategize and plan our weekly menu in order to ensure we use up all of this delicious produce which so far has been no problem.  this was one of the first recipes i thought of when deciding what to do with all of our squash.

this dish is super easy, and salty, gooey, cheesy comfort in a casserole.  perfect for welcoming the cooler fall air that's been blowing through our windows.  loving it.

zucchini gratin
adapted from this recipe

*  6 T. butter (plus extra for topping)
*  1 lb. yellow onions, cut in half and sliced (approx. 3 onions)
*  2 lbs. zucchini, sliced (approx. 4 zucchini)
*  2 t. salt
*  1 t. pepper
*  2 T. flour
*  1 c. hot milk
*  1 c. fresh bread crumbs (toast bread and crumble, sautee in pan with a bit of olive oil, or use good panko crumbs)
*  1 c. shredded gruyere cheese

-  preheat oven to 400 degrees.
-  melt butter in a large skillet (i used a big pot; lots of veggies!).  add onions and cook until tender which will take about fifteen minutes; do not brown.  add zucchini, cover and cook for ten more minutes, or until tender as well.
-  add salt and pepper and cook, uncovered, for five minutes.  stir in flour.
-  add hot milk and stir over low heat until a sauce is formed.
-  pour into a 9x13 greased baking dish.  top with bread crumbs and shredded cheese and dot with 1 T. butter, cut into small pieces.  bake for twenty minutes, until bubbly and browned.

is your mouth watering yet?  seriously delicious.

i think i need to make this again very soon!  enjoy.