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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Nice way to use up the garden's zucchini supply. Ingredients:
6 large zucchini, washed, halved lengthwise and cut inti 2-inch chunks |
1 cup fresh breadcrumb |
1 large tomato, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon parsley |
2 tablespoons butter |
1/2 finely chopped onion |
2 garlic cloves, minced |
2 tablespoons flour |
1 cup whole milk |
8 ounces shredded cheddar cheese |
Directions:
1. Preheat oven to 350. Lightly spray/grease a 13 x 9 baking dish.
2. Cook zucchini chunks in salted boiling water until tender; about 5-7 minutes; drain.
3. Place hot drained zucchini chunks in a large bowl. Add breadcrumbs, chopped tomato, salt, pepper and parsley; toss together well. Pour into the prepared baking dish.
4. In a saucepan over medium heat, melt the butter; add the onion and garlic and saute until soft but NOT brown.
5. Stir in the flour, stirring constantly. Gradually whisk in the milk and the cheese.
6. Heat, stirring frequently until the cheese is melted.
7. Evenly pour the sauce over the zucchini mixture in the baking dish.
8. Bake at 350 for 25-30 minutes.
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