Oh boy! I can’t believe that the end of August is here and September is right around the corner. How does that happen so fast? In recent years, September, October, and November have been rather warm, and I am hoping that will happen again this year. When I was growing up, women always chose May or June to get married, as the weather was reliably beautiful. But now that they are a little cooler, I think more brides are choosing Autumn to get married, and I agree with them. My own wedding was in November, and it was a perfect day. No humidity, beautifully sunny, and warm.

This past few years, the “back to school months” have been perfect weather. We just don’t get to enjoy them as much. The entire school year feels like a roller coaster. You have to be up early to get the kids ready for school, and then you have all the holidays too. That means a lot of entertaining, and just as much cleaning up.

I have some advice for mothers of young children: don’t let the craziness get the best of you. Looking back, it seems like it happened in the blink of an eye. It will be difficult, but try to be in the moment and see the laughter and joy in every minute with your children. Before you know it, they are graduating high school off to college. Someday you will look back and wish you could have all those days back again. Make peace with the pace, because time races on, faster than it has before.

This summer is no exception– it just flew right by!  The end of summer means you have to do something with all the zucchini you have grown in your garden. This is just the recipe for you. Ina never disappoints. This dish is perfect for the end of season zucchini.  The zucchini offers a light sweetness when blended with the sauce, and the onions and nutmeg add a hearty touch. The cheese brings a hearty flavor, and a buttered crumb topping tops it off with a rich, crunchy texture. 

This recipe is courtesy of Ina Garten and will serve 6 people who will truly taste the end of another beautiful summer.

Ingredients for Zucchini Gratin:

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions (3 large), cut in half and sliced
2 pounds zucchini, sliced ¼ inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ teaspoon nutmeg
2 tablespoons flour
1 cup hot milk
¾ cup fresh bread crumbs
¾ cup Gruyere cheese, grated

Preheat oven to 400 degrees.

Melt the butter in a very large (12 inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.

Add the zucchini and cook, covered, for 10 minutes, or until tender.

Add the salt, pepper and nutmeg and cook uncovered for 5 more minutes.

Stir in the flour.

Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.

Pour the mixture into an 8×10 inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. (I may have indulged in a little more butter here!)

Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned.

It’s that simple!