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La Belle Cuisine - More Vegetable Recipes
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Zucchini au Gratin
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La Belle Cuisine
Child’s Zucchini au Gratin
1/2 pounds zucchini
1/2 teaspoons salt
tablespoon shallot (minced)
tablespoons olive oil or butter
1/2 cups liquid (zucchini juices plus milk)
and freshly ground white pepper,
pinch of nutmeg
cup grated Swiss cheese
Grate the zucchini and toss in a colander with 1 1/2 teaspoons salt.
Let steep 20 minutes. By handfuls, twist in the corner of a towel to
Sauté 1 tablespoon minced shallot briefly in a large frying pan with 2
tablespoons olive oil or butter, then add the zucchini and toss over
high heat for two minutes or so, just until tender.
Save the squeezed-out zucchini juices.
Melt the butter in a heavy saucepan, blend in the flour with a wooden
spoon, and cook over moderate heat, stirring, until butter and flour foam
together for 2 minutes without turning more than a buttery yellow color.
Remove from heat, and when bubbling stops, vigorously whisk in all the
milk and zucchini juice at once.
Bring to a boil whisking. Simmer, stirring for two minutes season to
Fold the zucchini into the sauce, spread in a buttered baking
sprinkle over 1/4 cup grated Swiss cheese.
Bake in upper-third level of a 400 degree F. oven until bubbling and
browned, about 20 minutes. Serves four.
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