“Dreaded” Zucchini Cheese Casserole
Note: I agree with Julia Child, for those people that profess to hate zucchini, just don’t tell them what it is. It has that comfort food feeling of Mac and Cheese.
I have been making this for so many years that the recipe must have changed somewhat from Julia Child’s original. For example: Panko was not widely available back then.
Serving size 1-1/12 cups
3 – medium zucchini (about 1 ½ pounds)
2 – tsp. kosher salt
3 – Tbsp butter
1 – medium sweet onion sliced thinly
1-2 cloves grated garlic
2 – Tbsp. flour
1/2 (aprox) – cup milk
4 – ounces grated Swiss cheese
3 – Tbsp. grated parmesan or Romano cheese
butter to coat the casserole
¼ cup Panko
HOW TO PREPARE THE RECIPE::
Grate the zucchini in a food possessor using as coarse a blade as you have. Place the grated zucchini in a sieve over a bowl with the kosher salt and allow to “weep” for 20 minutes. Remove the zucchini from the sieve and place in a clean and well rinsed kitchen towel. Wrap the towel and squeeze out as much liquid as you can. RESERVE THE LIQUID. Add enough milk to make 1 ½ cups of liquid.
In a large skillet, melt the butter. Add the onion and sauté until the onion is light golden in color. Add the grated garlic, squeezed zucchini and flour and cook for two minutes.
Slowly add the reserved Zucchini / milk liquid. Cook until well thickened. Add the Swiss and parmesan cheese and cook until the cheese is melted and incorporated into the mixture.
Turn out into a well buttered casserole dish.
If you want, you can stop here and finish the dish later (even the next day). Or Top with panko and bake in a PREHEATED 350 oven until golden ad bubbly.