Every summer I have a bounty of zucchini from my garden. Looking for unusual ways to use it is a challenge. We love the spiciness of this casserole. —Holly Battiste
zucchini, sliced in 1/4 inch rounds
clove minced garlic
all purpose flour
1 1/2 cups
grated Pepper Jack cheeser
grated Pepper Jack cheese
3/4 cup chopped jalapenos
In This Recipe
Preheat oven to 350 degrees.
Butter an 8 inch casserole
Boil squash in water 2 to 3 minutes, until tender
Drain and spread in casserole
Heat butter and oil in saucepan over medium heat.
Saute onion and jalapenos until limp, about 3 min. Add garlic and saute 2 min more.
Whisk in flour, making a roux, stirring constantly over low heat 2 to 3 min until flour is very pale gold. Whisk in milk, stir constantly until thick and bubbly, about 3 min. remove from heat and stir in cheese
Pour sauce over squash in casserole. Top with the 1/2 cup shredded cheese
Bake uncovered 28-30 minutes until cheese is melted and browned on top.