By JEAN DOHERTY
This is a “hot” vegetarian dish, or vegetable accompaniment to any poultry, meat, or fish dish you like. It will make any reluctant squash-eater a total fan— believe me I know what I’m talking about. I was one. For 4 servings you’ll need:
• 2 lbs of zucchini (about 4 or 5 mediumsized
• Salt and Pepper
• 1 tbsp of extra virgin olive oil
• 1 small onion, chopped
• Béchamel sauce
• 1 cup of Gruyere or Swiss cheese, grated
Place the sliced zucchini in a saucepan and pour in enough water to cover the top. Add a pinch of salt. Bring the water quickly to boil, then reduce the heat and simmer for about 5 minutes, until the zucchini is tender (but still firm). Drain thoroughly. You can mash them, or leave them in slices (depending on your energy or mood, remember: You are the Chef). Heat oven to 400 degrees.
In a frying pan over medium heat, heat the oil, and add the onion, frying it until golden brown. Add the fried onion to the zucchini and a little grated cheese, and generously season with salt and freshly ground black pepper. In a lightlygreased gratin dish, pour in the mixture combined with the béchamel sauce. Sprinkle the remaining cheese evenly over the surface. Bake for about 15 minutes, or until golden brown, and serve immediately. Enjoy!
Although born in Dublin, Ireland, chef Jean
Doherty spent most of her life in Lyon, France,
the gastronomical capital of the world. Together
with Vero, her partner of 25 years, Jean has
owned and run multiple restaurants including
Fort Lauderdale’s Le Patio.