Description
A comforting and flavorful Zucchini and Farro Gratin with a golden-brown crust, savory vegetables, and melting cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 cups zucchini, grated
- 2 cups cooked farro
- 1/4 cup Parmigiano Reggiano, grated
- 3/4 cup Gruyère, grated
- Salt and pepper to taste
- 1 cup breadcrumbs (preferably panko)
- 1/4 cup Parmigiano Reggiano, grated (for topping)
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the chopped onion and sauté until tender and golden, about 5-7 minutes.
- Stir in the chopped garlic and sauté for an additional minute until fragrant, then set aside.
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour, combining well until it reaches a light golden brown color.
- Gradually whisk in the milk, stirring constantly until it thickens.
- Combine the sautéed onions, garlic, grated zucchini, cooked farro, grated Parmigiano Reggiano, and Gruyère in a large mixing bowl.
- Season the mixture with salt and pepper.
- Pour the mixture into an 8-inch square baking dish.
- Mix the breadcrumbs with the remaining grated Parmigiano Reggiano and sprinkle it evenly over the top.
- Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until the top is golden brown and bubbling.
Notes
Adjust seasonings to taste; customize by adding mushrooms or different cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg