Julia Child's Zucchini Au Gratin
Julia's Kitchen Wisdom
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.
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.
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.
More Info: Vegetarian