If you’re anything like me, you might be a little bit sick of zucchini or summer squash. I have these big, beautiful zucchini plants that I was so excited about in the beginning of summer. Then, they started going wild – growing huge, huge squash constantly. I’m pretty proud of my novice green thumb, but if I eat one more piece of sautéed zucchini, I might cry. First world problems, I know. I often will turn them into zucchini fritters, but this is very labor intensive and time consuming (albeit delicious). This recipe is a very easy way to use up this last harvest of summer squashes. It is comfort food, but pretty low in carbs so you won’t totally hate yourself after dinner. Hope you enjoy!
- Zucchini - 2 large or 4 small
- 2 Vidalia onions
- 4 T butter, salted
- 4 T gluten free flour blend (I used King Arthur brand)
- 2 cups whole milk, half and half, or heavy cream
- 1 slice of mild cheese - havarti works well
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 2 t garlic powder
- Grating of nutmeg (using micro plane)
- 1/4 t paprika
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Slice zucchini diagonally and onions into thin rings. Arrange overlapping in a large baking dish. (Stoneware works beautifully!)
- In a large, deep skillet, melt butter.
- Add GF flour to butter, stir to make a roux. Keep stirring until the butter and flour are sizzling, at least one minute so the flour "cooks."
- Add milk and stir to get rid of lumps. Reduce heat, add seasonings and 1 slice of cheese to add richness.
- Allow sauce to reduce until very thick - consistency should be paste-like, as the zucchini are already very full of water.
- Turn off heat, pour thick sauce mixture on top of zucchini/onions and spread with rubber spatula.
- Add shredded cheeses on top. Bake at 350 for 45 minutes, until top is browned and bubbling.
Let me know if you try this one, I’d love to hear feedback!