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Ingredients
- 2 Pounds medium zucchini
- Kosher Salt
- 1 stick unsalted butter
- 1/4 cup all purpose flour
- 1/2 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- Freshly ground black pepper
- 6 cups whole milk
- 4 sprigs fresh thyme
- 3 bay leaves
- Grated zest of 1/2 lemon
- 1 pound medium pasta shells
- 4 shallots, minced
- 2 large egg yolks, lightly beaten
- 4 ounces parmesan cheese, grated (about 1 cup)
- 4 ounces gruyere cheese, grated (about 1 1/4 cups)
- 4 ounces baby spinach
Details
Servings 6
Preparation time 60mins
Cooking time 85mins
Preparation
Step 1
1. Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
2. Meanwhile, melt 4 tablespoons butter in a large sauce pan over medium heat. Add flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
3. Meanwhile, position a rack in the upper third of the oven and preheat to 425. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
4. Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
5. Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25-30 minutes. Let rest 10 minutes before serving.
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