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Zucchini Au Gratin

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Ingredients
  Zucchini/Yellow summer squash 2 Medium, sliced 2 1/2 cups
  Margarine/Butter 1 Tablespoon
  All purpose flour 2 Teaspoon
  Pepper 1⁄8 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)
For topping
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Snipped fresh parsley 1 Tablespoon
  Margarine/Butter 1 Tablespoon, melted
Directions

In medium saucepan cook zucchini, covered, in small amount of boiling salted water 3 to 5 minutes or until crisp-tender.
Drain well.
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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini

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