ZUCCHINI & CARAMELIZED ONION GRATIN
Yield 6 people
Number Of Ingredients 9
Steps:
- 1 - In a large, wide sauté pan, melt the butter and olive oil together over medium-low heat. Add the sliced onion and slowly cook until the onions are golden and caramelized, about an hour. Season with salt, pepper, and the fresh thyme. 2 - While the onions are cooking, place the sliced zucchini in a large colander and toss with a scant teaspoon of kosher salt. Set the colander over the sink and allow the zucchini to drain while you wait for the onions, tossing periodically. 3 - Preheat the oven to 400°. Generously rub a pie plate with olive oil. Add about ¼ c. of the breadcrumbs and shake them around until the pan is well coated. Now start building the gratin. Have a few paper towels handy and gently blot the moisture off the zucchini as you work (soggy zucchini dishes are the reason lots of people think they hate zucchini!). Make a base layer of overlapping zucchini slices. Spread with about ½ of the caramelized onions, sprinkle with about ½ of the Fontina, and repeat. Finish with a layer of zucchini. Sprinkle with the breadcrumbs and Parmesan, then drizzle with a little olive oil. Top with anchovies or olives. 4 - Cover the gratin with a sheet of foil with holes poked in it, taking care that the foil does not touch the cheese. Bake until the zucchini is tender when poked with a sharp knife, about 35 minutes. Remove the foil and bake for another 5 minutes to crisp up the topping. Allow to cool for a few minutes before serving or cool to room temperature.
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