Zucchini Au Gratin
|Zucchini/Yellow summer squash||2 Medium, sliced 2 1/2 cups|
|All purpose flour||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded gruyere cheese||1⁄2 Cup (8 tbs)|
|Crumbled feta cheese||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Margarine/Butter||1 Tablespoon, melted|
In medium saucepan cook zucchini, covered, in small amount of boiling salted water 3 to 5 minutes or until crisp-tender.
In another medium saucepan melt 1 tablespoon margarine.
Stir in flour and pepper.
Blend in milk.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir 1 minute more.
Add the Gruyere and feta cheeses, stirring until almost melted.
Stir in cooked zucchini and green onions.
Transfer to ungreased 1-quart casserole.
For topping: In small bowl combine bread crumbs, snipped parsley and 1 tablespoon melted margarine.
Sprinkle over zucchini mixture.
Bake in 350°F convection oven on rack #2 or #3 offset for 15 to 20 minutes (or bake in preheated 350°F radiant bake oven 20 to 25 minutes) or until topping is lightly browned.
Garnish casserole with parsley sprigs, if desired.