Zucchini Susannah
The Junior League of Calgary, Alberta
The Western Junior League Cookbook
3-4 medium zucchini
2 tablespoons cooking oil
1 tablespoon flour
3-4 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
Dash nutmeg
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
Shred zucchini on large grater. Put oil in skillet. Add zucchini and cook 10 minutes, stirring gently. Add flour and stir. Add milk to make a thin sauce. Add salt, pepper, and nutmeg.
Combine Swiss and Parmesan cheese. Add 5 heaping tablespoons of cheese mixture to zucchini. Stir thoroughly. Empty into casserole. Top with remaining cheese mixture. Bake at 350° until bubbly.
Yield: 6-8 servings
Notes:
Used about 6 ounces of zucchini, which was close to half of one whole zucchini, and halved the recipe
Left out the nutmeg as I didn’t have any on hand & went with Jarlsberg cheese (close to a Swiss)
Used a small ceramic baking dish since I don’t have a true flan pan