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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources