- 5 tablespoons butter
- 1 pound yellow onions, cut in 1/2 and sliced
- 2 pounds zucchini and/or yellow squash, sliced 1/4-inch thick (about 4)
- 3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cloves garlic, finely minced or pressed
- 2 tablespoons all-purpose flour
- 1 cup milk
- 6 tablespoons Italian style bread crumbs
- 3/4 cup grated Parmesan or Gruyere
- olive oil
- Preheat the oven to 400.
- Melt the butter in a large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
- As the onions are cooking, stir them occasionally and work on prepping the other ingredients.
- Add the zucchini and cook, covered, for 8-10 minutes, or until tender.
- Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often.
- Whisk flour into the milk and add to pan, turning up heat slightly just until milk heats and starts bubbling.
- Then cook over low heat for a few minutes, until it thickens and makes a sauce.
- Pour the zucchini mixture, and all the sauce into an 8 by 10-inch baking dish (or something close to that).
- Combine the bread crumbs and Parmesan in a small bowl.
- Sprinkle on top of the zucchini mixture.
- Drizzle a little olive oil over the top (place your finger over the opening of the bottle to make it easier to just drizzle a little) and bake for 20 minutes, or until bubbly and browned. Cool for a few minutes before serving.
If doubling recipe, use a 9×13 (or similar) pan.