Good Morning America Recipes

Julia Child's Zucchini Au Gratin

Julia's Kitchen Wisdom

GMA Recipes
|
Servings:4
Difficulty: Moderate
Cook Time: min

After 40 years in the kitchen, Julia Child has earned her celebrity chef' s apron many times over. And when it comes to holiday favorites, the French-trained kitchen wonder has some simmering suggestions.

She cooked up her Zucchini au gratin specialty from her new book, Julia's Kitchen Wisdom, on Good Morning America.

Ingredients

  • Zucchini
  • 1 1/2 pounds zucchini
  • 1 1/2 teaspoons salt
  • 1 tablespoon shallot, minced
  • 2 tablespoons olive oil or butter
  • Velouté Sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups liquid (zucchini juices plus milk)
  • Salt
  • freshly ground white pepper
  • pinch nutmeg.
  • Cooking Directions

    Zucchini

    Grate the zucchini and toss in a colander with 1 1/2 teaspoons salt.

    Let steep 20 minutes. By handfuls, twist in the corner of a towel to extract juices.

    Saute; 1 tablespoon minced shallot briefly in a large frying pan with 2 tablespoons olive oil or butter, then add the zucchini and toss over high heat for two minutes or so, just until tender. 4. Save the squeezed-out zucchini juices.

    Sauce

    Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk and zucchini juice at once. Bring to a boil whisking. Simmer, stirring for two minutes season to taste.

    Fold the zucchini into the sauce, spread in a buttered baking dish, and sprinkle over 1/4 cup grated Swiss cheese.

    Bake in upper-third level of a 400 degree F. oven until bubbling and browned, about 20 minutes.

    Recipe Summary

    Main Ingredients: zucchini, shallots, nutmeg

    Course: Side Dish, Sauces and marinades, Vegetable

    More Info: Vegetarian


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