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:

  1. Used about 6 ounces of zucchini, which was close to half of one whole zucchini, and halved the recipe

  2. Left out the nutmeg as I didn’t have any on hand & went with Jarlsberg cheese (close to a Swiss)

  3. Used a small ceramic baking dish since I don’t have a true flan pan

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Zucchini Soufflé