Zucchini Anyone? Everyone? by Cindie Flannigan

I thought the first "crop" from our garden was special. Nicknamed "the $400 zucchini" because of the expense, I was happy and proud. I made Ed take take its portrait. It was really perfect: darkly glowing green skin, unblemished by pests.



And then the next one appeared. And the next.



Now the zucchinis are growing faster than we can eat them. This recipe was an attempt to make something to eat for dinner that used zucchini and whatever else I had in the fridge, since I didn’t feel like going to the store at 7:00 p.m. on a Wednesday night. It was so surprisingly delicious that I’m sharing it here with you.

Potato Zucchini Gratin

6 tbsp butter
3 medium potatoes, Yukon gold, pink or purple heirloom, or white
1/2 medium sweet onion, very thinly sliced
1 medium zucchini, very thinly sliced
1/3 cup Panko breadcrumbs
Sea salt and pepper to taste
Several pinches ground nutmeg
1/2 teaspoon chopped sage
1/2 cup hot milk, more or less as needed.

1. Preheat oven to 400 degrees F. Generously butter a 9-inch pie pan and set aside.

2. Pierce potatoes and microwave for 4 minutes, or until about half cooked. Wrap in damp paper towels and let sit for 5 minutes to cool.

3. Peel off potato skin if desired and slice very thinly.

4. Arrange half of the potatoes on the bottom of prepared pie pan. Sprinkle with salt, pepper and nutmeg. Don’t skimp on the salt. Dot with a tablespoon of butter.

5. Spread about half the onions on top.

6. Arrange zucchini slices in a layer on top of the onions. Sprinkle with salt, pepper and nutmeg. Dot with another tablespoon of butter.

7. Scatter remaining onions over zucchini.

8. Add remaining potatoes in a layer on top. Sprinkle with salt, pepper and nutmeg. Dot with a tablespoon of butter.

9. Gradually pour in hot milk until it comes to within a half-inch of the top of the pie pan. Place pan on a baking sheet and tent with foil.

10. Bake in preheated oven for 45 minutes, or until milk is very bubbly and potatoes are beginning to brown.

11. Meanwhile, melt remaining butter and stir into breadcrumbs. Add sage. Season with salt and pepper and set aside.

12. Remove foil from potatoes and sprinkle breadcrumbs over the top. Return to oven and continue baking until golden brown, about 15 minutes. Serve warm.

Variation: I think this would be delicious with a 1/3 cup cooked and crumbled bacon or finely diced ham as a layer between the zucchini and the onion. I didn't happen to have any.