Saucy Zucchini

Recipe

In keeping with my zucchini theme this month, my mother in law has shared a favourite zucchini recipe with me. It’s a creamy, flavourful, side dish that is a great way to use up some of those larger sized zucchinis.

Saucy Zucchini

• ½ large zucchini, skin on, sliced
• 1 onion sliced
• 2 tbsp flour
• 2 tbsp butter
• ¼ tsp salt, dash of pepper
• 1 cup milk
• ½ cup bread crumbs
• ½ tbsp melted butter
• Grated cheddar cheese (1/2 cup or more if desired)
• Caraway seeds (optional)

Place zucchini and onion slices in a pot with water just covering, and on a low boil cook until zucchini and onion is just tender and drain. Make the white sauce. In a small, heavy saucepan, melt the butter over low heat. Blend the flour into the melted butter. Add 1/4 teaspoon of salt and a dash of freshly ground black pepper. Cook over low heat, stirring, for at least 2 minutes to minimize ‘flour’ taste. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened. Place zucchini and onion in a casserole dish and pour over the white sauce. Mix the bread crumbs with melted butter (for added flavour a sprinkle of caraway seed can be added to the bread crumbs) and grated cheese and sprinkle on top. Bake at 350 degrees for 30 minutes.

This entry was posted in Columns, Mother May I?. Bookmark the permalink.

Leave a Reply

Your email address will not be published.