We finally have our internet back! While I really enjoyed being able to really get things done around the apartment and actually have time to read (where does all that time go with the internet?), I’m also glad to be able to sift through emails and read articles on an actual computer screen, rather than my tiny iPhone.
With more time on my hands, I cooked quite a bit (which isn’t quite out of the norm). Since zucchini is plentiful at this time of year, I decided to cook up a zucchini gratin with dinner. I made it in mini loaf pans so that Alex and I could just grab one and have it all to ourselves (although, I’ll admit, I only ate half of mine, but I also snack a ton rather frequently, so I didn’t need all of it).
I decided to make a slightly healthier version of the gratin, using greek yogurt instead of cream in the cheese sauce. I served it up alongside some easy baked salmon and salad for a lovely dinner. I was really pleased with how this turned out, super creamy and cheesy. The next night, I made some Mexican style egg rolls, and Alex asked if I used the same cheese sauce – he really loved it. I’m hoping to try out some mac and cheese next using greek yogurt!
This is a great cheesy side dish that everyone can enjoy, and the extra protein from the greek yogurt allows for you to feel a little bit better about it. The zucchini doesn’t hurt, either! 😉
The cheesy bread crumb topping adds a great bit of a crunch, but it’s also fine without. If you don’t have or want to use breadcrumbs, just add a bit more cheese! Just sprinkle the cheese over top, and you’ll still have yourself a yummy dish.
What’s your favorite cheesy side dish?
- 2 medium zucchinis, thinly sliced
- 2 Tbsp butter
- 2 Tbsp flour (I used white whole wheat, which added a bit of nutty flavor)
- 1/2 cup plain Chobani greek yogurt
- 1/2 cup water (or milk)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2/3 cup sharp cheddar cheese, shredded
- 2 Tbsp parmesan cheese, shredded or grated
- 1/2 cup panko breadcrumbs
- 1/4 cup sharp cheddar, shredded
- 2 Tbsp parmesan, shredded or grated
- salt, pepper, to taste
Preheat the oven to 375ºF and lightly grease 4 mini loaf pans or 1.5 quart capacity casserole dish.
In a medium saucepan over medium heat, melt the butter. Add the flour, and cook for about 3 minutes, stirring constantly. Slowly add the water (or milk), whisking until smooth. Continue cooking, while stirring, for about 3 more minutes. Remove from the heat, and add salt, pepper, yogurt, and cheeses. Stir until the cheese melts. Set aside.
In a small bowl, stir together the panko, cheeses, salt, and pepper, for the topping. Set aside.
To assemble, layer the sliced zucchini in the prepared baking dish(es), overlapping each slice to cover the dish completely. Spoon about 2 T (for mini loaf pan) or 1/4 cup (for casserole dish) of the cheese sauce over top, and spread evenly over the zucchini. Repeat the layering with the remaining zucchini, with the final layer being cheese sauce.
Over the last layer of cheese sauce, sprinkle the breadcrumb topping evenly.
Bake at 375ºF for 25-30 minutes, until hot and bubbly. If the breadcrumbs haven’t browned sufficiently at this point, turn the broiler on and brown the top for 2-5 minutes. Serve immediately.