Squash-and-Onion Gratin

1. 1

   Combine zucchini and onions in a large stockpot.

2. 2

   Cover with water, and boil until the vegetables are tender, about 30 minutes.

3. 3

   Drain in a colander, pushing firmly to extract all the liquid.

4. 4

   Combine the Gruyere, ricotta, garlic, salt and pepper.

5. 5

   Add the vegetables, mix well and adjust the seasonings.

6. 6

   Butter a 3-quart casserole and fill with the squash mixture.

7. 7

   Cover with plastic wrap and refrigerate until ready to cook.

8. 8

   Preheat oven to 400 degrees.

9. 9

   Uncover the casserole and bake on middle shelf until golden brown and bubbly, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.