Baked creamed zucchini

Directions

1.Scrub zucchinis; grate and toss with salt and allow to drain in a colander. Let steep for 10 minutes, reserving the juices. Squeeze excess moisture out.

2 Melt 3 tbsp. butter; toss in the 2 tbsp. chopped shallots then zucchini. Toss over high heat for several minutes until tender.

3. Make the veloute sauce by sautéing the 1 tbsp. minced shallots in the 2 tbsp butter.

4. Stir in flour. Whisk in the hot liquid. Bring to the simmer, stirring continuously until smooth and thickened.

5. Fold the sautéed zucchini into the sauce and adjust seasoning. Turn into a buttered baking dish and spread with grated cheese.

6. Bake at 400° for 20 minutes until bubbling and lightly browned.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!