For as much as I like to make fun of / be jealous of Ina Garten and her life in the Hamptons, the woman knows food. I’ve lightened up / adapted a few of her recipes before – Creamy Lemon Pasta, Roasted Eggplant Spread, and the Honey Apple Upside Down Cake was originally based on her Plum Tatin.
Today’s is a simple side dish – a zucchini gratin, with a light bechamel-type sauce, topped with bread crumbs and cheese. It makes a delicious compliment to almost any summer meal.
Based on this recipe.
Lightened Up Zucchini Gratin
Ingredients (6 servings)
- 1 Tbsp butter
- 1/2 large onion, diced
- 1 large zucchini, cut into half-moon shapes 1/4 inch thick (about 4 cups)
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp paprika
- 1 Tbsp flour
- 1/2 cup skim milk
- 1/3 cup panko bread crumbs
- 1 oz grated Gruyere
- 2 Tbsp parmesan/romano
Pre-heat oven to 375.
In a large skillet, saute onion in butter for 5 minutes or until the onion becomes translucent.
Add zucchini and cook for about 10 minutes, until zucchini begins to brown. Add salt, pepper, nutmeg, and paprika.
Sprinkle flour over zucchini mixture and stir until well mixed; slowly add milk and increase heat until the milk begins to bubble.
Reduce to a simmer, and stir constantly until milk thickens.
Pour into baking dish and sprinkle with breadcrumbs and cheese. Bake, uncovered, for about 10 minutes, until top begins to brown and cheese melts.
Ina’s version: 300 calories, 18 g fat (10g saturated!), 26 g carbs, 10 g protein
My version: 100 calories, 5 g fat, 10 g carbs, 5 g protein
I made the recipe healthier by using skim milk, 1/6 the amount of butter, less salt, fewer breadcrumbs, and less cheese – using sharp flavored cheeses like Gruyere and Romano make up for it.
To be fair, I think Ina’s “serving” is about twice the size of mine too (mine is around 1/2 cup, which is appropriate for a side dish).
What’s your favorite summer side dish?