Cheesy Scalloped Zucchini

By Flywheelpw

Ingredients

• 2 tbsp. of butter ( plus more for buttering pan)
• 2 cloves of garlic, minced
• 2 tbsp. all purpose flour
• 1 1/2 cups of whole milk
• 2 cups of shredded gruyere, divided (cheese)
• 1/2 cup fresh grated parmesan
• kosher salt
• freshly ground black pepper
• finch nutmeg
• 4 medium zucchini, sliced crosswise into 1/4 inch coins
• 2 tsp freshly chopped thyme
• freshly chopped parsley for garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375 degrees aned butter a medium casserole dish, in a large skillet over medium heat, melt butter, add garlic and cook until fragrant, about 1 minute. Whisk in flou9r and ook until flo9ur is golden and starts to bubble, about 1 minute more. Add milk and stir until miture comes to a simmer. Boil until slightly thickened, about 1 minute

Step 2

Turn off heat and add 1 cup Gruyere and parmesan. Stir until cheese has melted then season with salt, pepper, and nutmeg.

Step 3

Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one third of the cream mixture over zucchine. Sprinkle someof the remaining gruyerer on top, then sprinkle thyme on top of cheese.

Step 4

Make two more layers with remaining zucchini slices, cream mixture, cheese, and thyme. Bake until bubbly and golden on top 23 to 25 minutes

Step 5

Garnish with parsley and serve warm