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
What You'll Need
1 1/4 cups
milk (preferably whole)
Sea salt and freshly ground black pepper, to taste
Generous pinch of freshly grated nutmeg
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.
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.
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).