Zucchini-Jalapeño Au Gratin
Recipe provided by Chef Ingrid Hoffman.
- 2 tablespoons butter plus more for dish
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1.5 jalapeños, finely diced
- 1.5 tablespoons fresh oregano, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded Oaxaca or Asadero cheese, divided
- 1/2 cup freshly grated Parmesan cheese + 1 tablespoon, divided
- Salt and pepper to taste
- 2 medium zucchinis, sliced crosswise into 1/4” coins
- 1 medium yellow squash, sliced crosswise into 1/4” coins
- Chopped fresh cilantro for garnish
- Preheat oven to 375° and butter a medium casserole dish (8 X 11).
- In a large skillet over medium-high heat, melt butter. Add the onions and cook for 3 minutes, until fragrant and translucent. Add the garlic, jalapeños and oregano and cook for another 5 minutes. Add the flour and mix well. Cook until flour is golden and starts to bubble, about 1 minute more. Add the milk and stir until mixture comes to a simmer. Cook until slightly thickened, about 1 minute.
- Turn off the heat and mix in 1½ cups Oaxaca and ½ cup Parmesan cheeses. Stir until cheese has melted, then season with salt and pepper if needed.
- Add a layer of zucchini and yellow squash to the baking dish, alternating and overlapping the zucchini/yellow squash slices. Season with salt and pepper and spread about one-third of the cream mixture over the zucchini. Sprinkle some of the remaining Oaxaca on top. Repeat this two more times, your last layer should be 1/3 of the cream mixture.
- Bake until bubbly, for 25-28 minutes. Turn the oven to broil and bake for another 3 minutes, until golden. Garnish with cilantro and serve immediately.