Creamed Zucchini Gratin
|Shredded unpeeled zucchini||3 Cup (48 tbs) (Use 4 To 6 Raw Medium Pieces)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely minced|
|Milk||1 1⁄2 Cup (24 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Dried crushed marjoram||1⁄2 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Buttered dry bread crumbs||1⁄4 Cup (4 tbs)|
Grate zucchini onto a sheet of foil and sprinkle with salt.
Let stand 30 minutes.
Cook onion in melted butter until soft and golden, at least 5 minutes.
Add garlic and blend in flour.
Stir over low heat about 2 minutes more, but do not brown.
Add milk and cook over medium heat, stirring constantly until sauce bubbles and thickens.
Season with seasoned salt, additional plain salt to taste (about 1/2 teaspoon), and a few grindings of pepper and marjoram.
Squeeze excess moisture from zucchini and stir into sauce along with sour cream.
Turn into baking dish and top with buttered crumbs.
Heat in 350°F oven until browned on top, about 30 minutes.