Zucchini is one of my favorite vegetables. Their natural sweetness and subtle bitterness are a perfect match for nearly any protein (delicate fish like Petrale Sole, chicken, porc, or even beef). They are also versatile. You can slice them thinly and sauté with garlic and olive oil, you can grate them and make zucchini cakes, they are great with a stir fry, or you can add them with potatoes and make a silky velouté.
Here, I made a zucchini Dauphinois. Although a Dauphinois is traditionally done with potatoes, zucchini is just as good. Pre-heat oven to 375 degrees. Start by slicing the 5 medium size Italian zucchini and then place them in a large bowl. Season the zucchini with salt, pepper, garlic powder, and sage. Set aside. Cut three-fours a stick of butter into medium sized slices. Grate two cups of Gruyere cheese (you can substitute Swiss cheese) and set aside. In a large frying pan, place three slices of butter on the bottom; then add a layer of zucchini; place three slices of butter in different places over the zucchini and then top evenly with cheese and a spoonful of creme fraiche (or heavy cream); repeat previous steps until you are finished (three to four layers). Place in over four 30 minutes until golden.