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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources