Creamy Zucchini Gratin with Golden Crust and Herbs

Pré-aqueça o forno a 180°C (350°F). Wash the zucchini well and cut them into thin slices, about 2-3 mm thick. A mandoline can be very useful here.

Em uma frigideira grande, aqueça o azeite de oliva em fogo médio. Adicione a cebola picada e refogue até ficar translúcida, por uns 3-4 minutos. Acrescente o alho picado e cozinhe por mais 1 minuto, tomando cuidado para não queimar.

Add the zucchini slices to the skillet, season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the zucchini are slightly soft but still firm. Set aside.

For the bechamel sauce: In a medium saucepan, melt the butter over medium heat. Add the wheat flour and stir vigorously with a wire whisk for 1-2 minutes, forming a golden roux.

Gradually, add the hot whole milk to the roux, stirring constantly to avoid lumps. Cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon.

Remove the sauce from the heat. Incorporate the fresh heavy cream, 70g of grated parmesan cheese, nutmeg, chopped parsley, and thyme. Adjust the salt and black pepper to taste.

In a medium baking dish (approx. 25x20 cm) baking dish, start assembling the gratin. Spread a thin layer of béchamel sauce on the bottom of the baking dish.

Arrange a layer of zucchini slices over the sauce, covering it completely. Then, add another layer of bechamel sauce. Repeat the layers of zucchini and sauce until finishing with a generous layer of sauce.

In a small bowl, mix the remaining 30g of grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the last layer of gratin sauce, forming the crust.

Place the gratin in the preheated oven for 35-45 minutes, or until bubbling and the crust is well golden and crunchy.

Remove from the oven and let rest for 5-10 minutes before serving. This helps the gratin set and makes it easier to cut into portions.