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Prep time
20 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
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
Ingredients
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4 cups
zucchini, sliced in 1/4 inch rounds
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2 tablespoons
butter
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1 tablespoon
oilive oil
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1/4 cup
diced onion
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1
clove minced garlic
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3 tablespoons
all purpose flour
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1 1/2 cups
warmed milk
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1 cup
grated Pepper Jack cheeser
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1/2 cup
grated Pepper Jack cheese
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3/4 cup chopped jalapenos
Directions
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Preheat oven to 350 degrees.
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Butter an 8 inch casserole
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Boil squash in water 2 to 3 minutes, until tender
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Drain and spread in casserole
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Heat butter and oil in saucepan over medium heat.
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Saute onion and jalapenos until limp, about 3 min. Add garlic and saute 2 min more.
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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
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Pour sauce over squash in casserole. Top with the 1/2 cup shredded cheese
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Bake uncovered 28-30 minutes until cheese is melted and browned on top.
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