Zucchini and Farro Gratin from Closet Cooking
(make 6+ side dish sized servings)

1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups zucchini (grated)
2 cups cooked farro (or brown rice or other whole grain)
1/4 cup parmigiano reggiano (grated)
3/4 cup gruyere (grated)
salt and pepper to taste
1 cup bread crumbs (I used panko)
1/4 cup parmigiano reggiano (grated)

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute and set aside.
4. Melt the butter in a sauce pan.
5. Whisk in the flour and continue whisking until if turns a light golden brown.
6. Whisk in the milk simmer until it thickens.
7. Mix the onions, white sauce, zucchini, farro, parmigiano reggiano and gruyere and season with salt and pepper.
8. Pour the mixture into an 8 inch square baking pan and top with a mixture of bread crumbs and parmigiano reggiano.
9. Bake in a preheated 350F oven until golden brown and bubbling, about 30 minutes.