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The Neelys prepare a zucchini casserole that even veggie-haters will love.
Tags:Zucchini Gratin Recipe,down home with the neelys,food network,Gina Neely,how to make zucchini gratin,Pat Neely
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Gina Neely: We’re going to make zucchini gratin. Now, isn’t that nice and different? Because a Zucchini is so similar to squash then I want to change it up a little bit. So we’re going to get this butter melting. I already chopped three garlic cloves and one medium onion that I’m going to sauté in this pan. I’ve tried this zucchini gratin and it was so wonderful that I thought I would try for Belinda and Calvin. And the onion needs just a few minutes to get soft and translucent. Again, my onion and garlic is sautéing so now we’re now going to go ahead top them with some chop. We’re going to start with two plump tomatoes.
Pat Neely: Sweetie, I’ve already got started in zucchini. Now we got six whole zucchinis that we have half moon and I'm just chopping up.
Gina Neely: And you kind of want to get a medium size zucchini, not too big. Put a little thyme in here for extra flavor and I’m going to chop about one tablespoon.
Pat Neely: One thing about Calvin and Belinda they are on time.
Gina Neely: Always prompt.
Pat Neely: They would be on time. There we go, just polished up here.
Gina Neely: And few more of this, just slide them up.
Pat Neely: All right.
Gina Neely: Hold on, you left on the zucchini.
Pat Neely: That’s only one. Alright, these onions have soften and sautéed beautifully with this garlic. I just want to pour it there.
Gina Neely: We are going to wait to like soften up in here before we baked them up.
Pat Neely: But what’s going to happen is these vegetables will create certain amount of juice. We got tons of liquid going on in so I’m going to add two tablespoons of flour and what this flour will do is actually help it thicken out. So I’m just going to stir this flour here, here we go.
Gina Neely: Alright, so I’m going to get started on buttering this casserole dish that it will be a lot easier to get out. This is going to make slur right out. This is good right here and we’re going to add a little bit more. On my pan, I’ve got my casserole dish all buttered.
Pat Neely: Young lady, you know we’re working in sync because I’ve got those vegetables in there and I added the flour, it’s going great.
Gina Neely: Okay, so you’re going to go ahead and we start on that mixture. And I’m going to go ahead and do a quarter cup of Parmesan cheese, just to put on top.
Pat Neely: Alright, I will work on these liquids [ph]. This mixture would thicken up our casserole and also help bind all the other ingredients together. So we’ve got two eggs. They were going to come with a half a cup of half and half cream and we get one tablespoon of brown sugar.
Gina Neely: The cheese and the ground always kind of add some saltiness to it so as we add in the brown sugar just to balance it out. We’re going to add a fourth of a cup of white cheddar cheese. It’s going to give it a nice balance.
Pat Neely: Alright baby, I’ve got these all down, I’m going to go grab the vegetables.
Gina Neely: Okay and I think my cheese is all ready. That looks good.
Pat Neely: It turned up beautiful.
Gina Neely: Yes, put that right in, yes.
Pat Neely; You reduce down.
Gina Neely: It looks so colorful party.
Pat Neely: The smell is good.
Gina Neely: The smell is wonderful.
Pat Neely: It has a key that I never would have drink that I’ll be eating zucchini casserole.
Gina Neely: I know it. I do then we’re just going to add a mixture to it. You want a whisk.
Pat Neely: Oh, yes.
Gina Neely: Wait until it cooks up. I know right?
Pat Neely: Yes.
Gina Neely: Then we’re going to add in our cheeses to give it a nice color.
Pat Neely: What a new and unique way of making a great casserole.
Gina Neely: You would never look at zucchini the same. Okay, so that’s it. Nice and easy all in one dish. We’re going to put in the oven at 375 degrees for 30 minutes.