Milk-Braised Zucchini

By Jennifer Perillo
August 20, 2015
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Author Notes: This dish was inspired by a dish of the same name I had at Prune many years ago. The menu description was too tempting not to give it a taste, and I was smitten from the first bite. I decided to go home and recreate the dish based on my memory of it. Jennifer Perillo

Serves: 4

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 1/4 cups milk (preferably whole)
  • Sea salt and freshly ground black pepper, to taste
  • Generous pinch of freshly grated nutmeg
  1. Melt the butter in a heavy-bottomed 2-quart pot over medium heat. Add the flour, and cooking stirring with a wooden spoon until the mixture starts to foam and turns golden. Stir in the zucchini, making sure all the pieces are well-coated. Stir in the milk, and add the salt, pepper and nutmeg.
  2. Bring to a boil, then reduce heat to lowest setting. Cook for 25 to 30 minutes, until the zucchini is extremely tender when pierced with the tip of a fork. Don't worry if the sauce looks curdled or broken—just stir it together a few times and it will come together into a velvety texture. Let the zucchini sit in the pot, uncovered, for 5 to 10 minutes so the sauce can thicken further, before serving.

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