Zucchini & Spinach Gratin

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

This luscious melding of zucchini and spinach, enclosed in a nutmeg scented cream sauce, is a great way to showcase these popular vegetables. The crusty cheese topping finishes the dish nicely.

Ingredients

2 lb. zucchini, coarsely grated
1 cup chopped onion
3 large cloves garlic, minced
3 tbsp. olive oil or butter
1⁄4 cup flour
2 lb. spinach, washed, drained, and shredded
About 2 cups warm milk
Salt, pepper, and nutmeg, to taste
1 cup grated Parmesan cheese, plus additional for topping
Butter or olive oil, as needed
 

Steps

1. Spread zucchini on paper towels; sprinkle with salt and let drain for 15 min. Squeeze zucchini dry and set aside.

2. Sweat chopped onion and minced garlic in olive oil until translucent; add flour and cook, stirring frequently, about 5 min., to create a roux.

3. Add zucchini and spinach; combine well. Gradually add milk and cook, stirring, until mixture resembles creamed spinach in consistency; add salt, pepper, and nutmeg to taste.

4. Fold in Parmesan cheese and pack into buttered individual gratin dishes. Top with additional Parmesan and dot with butter or drizzle with olive oil; bake 30-45 min., until browned.
 

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources