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.
• 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.