Ingredients
-
Butter – 2 tbsp
-
Garlic – 2 cloves
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Wheat Flour – 2 tbsp
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Milk – 1 ½ cup
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GruyereShredded– 2 cups
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ParmesanGrated– ½ cup
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Kosher Salt – to taste
-
Ground Black Pepper – to taste
-
Nutmeg – 1 pinch
-
Zucchini – 4
-
Thyme – 2 tsp
-
Parsley – to taste
Recipe
If you want to sneak more vegetables onto your kids’ plates, there’s one vegetable in particular worth putting to use: zucchini. Not only is it budget-friendly and nutritious, but its creamy taste and texture make it amazingly versatile. Moreover, zucchini dishes are great all-year-round, but especially throughout the summer.
Aren’t particularly crazy about zucchini? You’re in for a treat anyway. The summer-staple vegetable has never tasted better than in this wonderfully cheesy scalloped zucchini dish.
Steps
|
1
Done
|
Preheat the oven to 375 °F. |
|
2
Done
|
Slice zucchini into rounds. |
|
3
Done
|
Melt butter in a skillet over medium heat. Add pressed garlic and cook for one minute. |
|
4
Done
|
Whisk in flour and cook until golden and bubbly (approximately one minute). Add milk and stir thoroughly. Boil until slightly thickened, about one minute. |
|
5
Done
|
Turn off heat and add a cup of Gruyere and Parmesan. Stir until the cheeses have melted, then season with salt, pepper, and nutmeg. |
|
6
Done
|
Lay a layer of overlapping zucchini slices in a casserole greased with butter, season with salt and pepper, and cover with one-third of the cream mixture. Sprinkle some of the remaining Gruyere on top and thyme on top of that. |
|
7
Done
|
Make two more identical layers. Bake until bubbly and golden on top (approximately 25 minutes). |
|
8
Done
|
Garnish with parsley. |
For a lighter, less carby version of this delicious dish, substitute whole milk with almond milk and white flour with almond flour. It turns out even better!
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