Make Zucchini au Gratin Like Julia Child

I have another Julia Child recipe for you today, as we continue her 100th birthday celebration here on PBS Food (#CookForJulia). And did you know yesterday was National Zucchini Day? Let the celebrating commence! If theres one thing I know for certain about Julias recipes, its that they contain butter. And lots of it. This delicious vegetable side dish is no exception! Dont get me wrong though---I am definitely not complaining over here. This zucchini au gratin was one of the best veggie sides I have ever tasted as a result. Zucchini au gratin is pretty similar to its better-known cousin, potatoes au gratin. In both dishes, the vegetables are cooked and tossed in a creamy velouté sauce then baked until bubbly and golden. And friends? Velouté sauce is not to be feared. Velouté sauce is to be enjoyed and loved! Its made with milk and thickened with roux, kind of like the base for macaroni and cheese. Speaking of macaroni and cheese, that is exactly what this zucchini au gratin recipe reminds me of! Delicious macaroni and cheese made with zucchini instead of noodles and topped with lots of Parmesan before baking. Enjoy this alongside some roast chicken or steak this week! I just know youll love it as much as I do (and as a result, wont be able to stop eating it---beware!).

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Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.