Zucchini and fennel gratin

This is one of those quick recipes that is often a hit-it's gooey, creamy, and can be as light or heavy as the need, one's mood, or inventory demands.  As is often the case with yummy, savory dishes, it all starts with a little olive oil and some sweet or Spanish onion. This recipe also uses zucchini, which is a perennial favorite. It's a gratin, and really you can make a gratin out of just about any vegetable-you can make a spinach gratin, a cauliflower gratin, and of course the famous potato version. It's a fun recipe to make, and employs a smallish version of a bechamel sauce and cheese.

  Another notable, ingredient that I use in this dish that's slightly off the beaten path is fennel. Often referred to as anise due to similar tastes, fennel is actually a different plant than anise. They both share a hint of licorice flavor, but this fades when it is cooked-it takes on a rounder, deeper flavor that I love.

Fennel!!

I've made this for my friend Cindy a number of times, but the fennel is a recent addition. I used to use just zucchini and onion, and give it the gratin treatment. The fennel can be left out, but if you've got the fennel on hand, or can pick some up at the store, I strongly recommend it. 

This recipe also uses a dash of nutmeg, but if you don't care for the taste, then by all means leave it out.

I went to make this one night only to find that I didn't have any cream, half and half or whole milk in the house, so I used almond milk instead. The slightly nutty taste of the almond milk really compliments the dish. If you were to use no butter or cheese, you could also make this if you or your friends are vegan. If you use almond milk or a lower fat milk, just know that you'll have to reduce it for a bit before it will be ready, whereas a version with half and half or cream will be ready almost instantly.  

As I stated earlier, this is a relatively quick and easy dish, but it is always a crowd pleaser. If you're feeling very decadent, you can top it with breadcrumbs before putting it under the broiler.

Gratins

Ingredients

1 medium or 1/2 large sweet or Spanish onion

1/2 a bulb of fennel

3 zucchini, sliced

1 tablespoon of olive oil

1 teaspoon of butter

1 tablespoon of flour

1 cup of milk, cream, half and half, almond milk or soy milk

Grated cheese such as Swiss, Gruyere, or Parmesan (optional)

Salt, pepper and thyme

Pinch of nutmeg (optional)

Method:

1. Turn the broiler on. In a saute pan, add the chopped onion and fennel, and cook slowly over medium low heat until mellow (the fennel will deepen in color after about 3 minutes.) 

2. Add the chopped zucchini and either cook until soft (medium heat) or slightly browned (medium high heat,) about 3-6 minutes. Add some salt and pepper, and thyme.

3. Add the butter, and once it has melted, add the flour and cook for about 2 minutes (otherwise there will be a raw flour taste.)

4. Add the milk, and bring the heat up a bit. When the sauce has thickened, grate in a bit of nutmeg (if using,) top with a bit of cheese (if using) and stir.

5. Top with breadcrumbs (if using) and place under the broiler for 4 minutes until browned and bubbly on top.

6. Eat greedily.

The gratin in the pan