| Recipe to Print-Baked Zucchini and Squash Casserole |
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| Recipe Name: |
Baked Zucchini and Squash Casserole |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Layer zucchini and squash. Pour béchamel over and sprinkle with salt, pepper, and parmesan. Repeat and finish with Béchamel and parmesan.
Cook at 350 degrees until it sets and cheese is golden. Cut into diamond shapes.
Garnish with roasted red peppers, if desired.
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Basic Béchamel Sauce
(Add to shopping list) :
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Directions:
Prepare the roux by cooking the flour and the butter together, but do not allow it to brown and set aside.
Bring the milk to simmer. Beat the milk into the roux. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer. Pin the bay leaf onto the onion with the clove and add to sauce. Simmer for at least 15 minutes (preferably 30 minutes).
Skim the surface and stir occasionally. Season lightly with salt, pepper and nutmeg. Strain through cheesecloth. |
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