Zucchini Au Gratin

• 6 tablespoons unsalted butter
• 4 medium onions, halved and sliced
• 1-2 cloves of garlic, minced
• 1/3 cup dry white wine
• 3 large zucchini, sliced in 1/4 inch rounds
• sea salt, to taste
• fresh cracked black pepper, to taste
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 2 tablespoons flour
• 1 cup hot half and half
• 1 cup bread crumbs
• 3/4 cup fresh grated pecorino romano
• olive oil, to taste

1. Preheat oven to 400F.
2. Melt butter over low heat in a large saute pan. Add sliced onions and minced garlic. Saute for approximately 20 minutes until tender, but not caramelized.
3. Add white wine to onions and cook 3 more minutes.
4. Add zucchini and cook, covered, for 10 minutes.
5. Add salt, pepper, nutmeg and allspice and cook for 5 minutes, uncovered.
6. Add hot half and half and simmer for around 3 minutes until sauce thickens slightly.
7. Combine bread crumbs and pecorino.
8. Add zucchini mixture to shallow casserole or gratin dish (2-3 quarts). Spread breadcrumbs across the top. Spritz or drizzle with olive oil, to taste.
9. Bake for 20 minutes or until bubbly. Enjoy.

unsalted butter, onions, garlic, white wine, zucchini, salt, black pepper, nutmeg, allspice, flour, bread crumbs, fresh grated pecorino romano, olive oil

Taken from food52.com/recipes/880-zucchini-au-gratin (may not work)