Alternatively titled “Unbelievably Cheesy Zucchini Au Gratin.” Alternatively titled “Decadent Zucchini Au Gratin that is worth tears of joy.” I might have wept tears of joy when I first tried this. I also might have struggled not to eat the entire pan in one blessed, blessed sitting.
These thin slices of zucchini actually melt in your mouth. I’m not exaggerating. Try it and see if the whole bite doesn’t just collapse into dreamy melty goodness in your mouth. The asiago-cheddar combination provides such a depth of complex cheesy flavor that any other cheese combination just seems unfair. The creamy, rich cheese sauce just feels so darned good going into your body that you might begin to wonder if it would feel as good outside of your body. As a lotion. Or an Asiago Cheddar Zucchini Au Gratin BATH. Cause if it tastes this right, no use of it can be wrong.
There are some dishes that are so good you want to hoard them all to yourself. Then there are some dishes that are so good that you weep because everyone else in the world is not enjoying the deliciousness that you are enjoying. This Zucchini Au Gratin is the kind of dish that you feel you just
want need to share with everyone you love. And with everyone you hate, ’cause hate can’t last in the face of this Zucchini Au Gratin.
Now, let’s be clear. Just because this dish has green vegetables in it does not mean it is healthy. With butter, heavy cream, and layers of cheese, this is definitely a dish for special occasions. My special occasion was that it was Monday. Every so often, Monday just needs some butter and cheese. You know what I mean.
I can’t wait to make this dish for my family the next time we’re together. The best thing about this recipe is that it can be easily doubled for a larger crowd or halved for a smaller family dinner. Although I do suggest making more than you need. This dish makes a heck of some good leftovers.
- 4 zucchini
- 4 tablespoons butter
- 3-4 large cloves of garlic, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons flour
- 1 cup heavy cream
- 1/2 cup grated cheddar cheese, plus more for sprinkling
- 1/2 cup grated asiago cheese, plus more for sprinkling
- Preheat the oven to 450 degrees F.
- Wash the zucchini and cut them into thin slices. Discard the very bottom and top pieces of each zucchini.
- Melt the butter in a large saucepan over medium-high heat. Add the diced garlic and sauté until the garlic is light brown, about 2 or 3 minutes.
- Turn the heat down to medium and add the zucchini slices to the pan. Sauté the zucchini, turning often.
- When the zucchini begins to brown, sprinkle the salt, pepper, paprika, and flour over the zucchini. Toss with a spatula to coat.
- Continue cooking the seasoned zucchini until it is getting brown and soft and slightly translucent and the smell is so delicious it's driving you crazy. (It should look like the fourth photo in this post.)
- Add the cream to the zucchini and turn the heat down to medium-low. Continue cooking, stirring occasionally, until the cream thickens to a nice sauce.
- Add the cheese to the pan and stir the mixture until everything is evenly distributed. Remove from heat.
- Transfer the cheesy, creamy zucchini mixture to an 8x8 baking dish.
- Sprinkle a few tablespoons of shredded cheese over the zucchini mixture and place the baking dish in the oven.
- Bake for 10-15 minutes, or until the cheese on the top begins to brown.
- Remove the au gratin from the oven, let it cool for at least ten minutes, serve, and eat, melting into a pool of happiness.