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The Gourmet Underway
Gerda Dehrmann
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Baked Creamed Zucchini
by
Chef Gerda Dehrmann
Yield: 6 servings
Ingredients:
- 2 lbs. zucchini
- ½ tsp. salt
- 3 Tblsp. butter
- 2 Tblsp. chopped shallots
- 2 Tblsp. butter
- 1 Tblsp. minced shallots
- 3 Tblsp. flour
- 1½ cups hot liquid (reserved zucchini
juices and milk)
- 4 Tblsp. grated Swiss cheese
Method:
Scrub zucchinis; grate and toss with salt and allow to drain in a
colander. Let steep for 10 minutes, reserving the juices. Squeeze excess
moisture out. Melt 3 Tblsp. butter; toss in the 2 Tblsp. chopped shallots
then zucchini. Toss over high heat lor several minutes until tender. Make
the veloute sauce by sautéing the 1 Tblsp. minced shallots in the 2 Tblsp.
butter. Stir in flour. Whisk in the hot liquid. Bring to the simmer,
stirring continuously until smooth and thickened. Fold the sautéed
zucchini into the sauce and adjust seasoning. Turn into a buttered baking
dish and spread with grated Swiss cheese. Bake at 400° for 20 minutes
until bubbling and lightly browned.
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