Zucchini Gratin

During the summer we always tend to have an excess of zucchini and yellow summer squash. These things grow like crazy and there are only so many loaves of zucchini bread you can eat before you want to leave the zucchini out in the garden for the animals! Here's another great way to use up some of that excess!

This is a super yummy side dish and it feeds a lot of people! You can thank Pat and Gina Neely for this one.

Neely's Zucchini Gratin

2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini (or yellow squash), sliced into half moons 1/4-inch thick
2 plum tomatoes, chopped and seeded
1 tablespoon freshly chopped thyme leaves
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese

1. Preheat your oven to 375 degrees F.


2. Butter an 8 by 8-inch casserole dish.


3. In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish


4. In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.

Mmmm, mmm, mmmmm! Enjoy!