|Grated zucchini||1 1⁄3 Cup (21.33 tbs)|
|Barley bread crumbs/Oat bread crumbs||1⁄3 Cup (5.33 tbs)|
|Onion salt||1⁄2 Teaspoon|
|Mixed spices||1⁄3 Teaspoon|
|Barley flour||1 1⁄2 Teaspoon|
|Butter||2 Teaspoon, melted|
|Milk||3⁄4 Cup (12 tbs)|
|Parmesan cheese||1 Tablespoon|
Mix together the zucchini, crumbs, salt, and spices.
Stir flour into melted butter.
Add milk slowly.
Stir and cook until thickened.
Stir zucchini into white sauce.
Put into a lightly greased ovenproof casserole.
Sprinkle with grated Parmesan cheese.
Bake at 325° until bubbly.
If you can use wheat and gluten, you can substitute unbleached flour for the barley flour, and wheat bread crumbs for the barley or oat bread crumbs.
For gluten-free, substitute brown rice flour for the barley flour.