Cheese Sauce For Zucchini

Melt butter in saucepan. In a large skillet saute onion in butter until crisp-tender.

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The key to the success of this casserole is your ability to remove as much moisture from your zucchini as possible.

Cheese sauce for zucchini. Prepare a 139 pan lightly coated with cooking spray. Season zucchini with oregano and basil. Cook and stir over low heat until smooth.

Add zucchini sprinkle with garlic and onion powder and cook untouched for 2 minutes. Cook until heated through. Stir together until the cheese melts.

Flip and cook for 2 more. The recipe calls for fontina cheese but Gruyere Gouda and provolone are some good substitutes. In the same skillet combine cream cheese and cream.

Any good melting cheese that you like is fine in this recipe. Cook and stir until heated through about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Add some yellow summer squash to the dish if thats what you have or use a combination of zucchini and yellow squash for the extra color. Sprinkle with the cheese tomato and. Return zucchini mixture to the pan.

Once your zucchini are all dressed with sauce and cheese place the zucchini under the broiler until the cheese melts and is bubbly and just turning brown about 3-4 minutes. Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream onions and garlic. Add sour cream milk and lemon.

Cook minced garlic in butter for 3-4 minutes or until soft. Remove from the oven and serve with a side of pasta and the remaining marinara sauce. Stir in the zucchini basil salt and garlic powder.

Sprinkle with the salt pepper nutmeg and Swiss cheese. Cook for one minute stirring constantly. Stir until the cheese is completely melted.

Stir in the Parmesan cheese. Cook and stir 1-2 minutes longer or until heated through. Pour the cheese sauce over the zucchini spreading it evenly over the zucchini.

Melt butter and oil in a large saucepan over medium heat. Once the milk has thickened a bit bring down the heat to moderate and add the cheese. Add sea salt and cracked black pepper to taste.

Remove zucchini mixture with a slotted spoon and keep warm. Cook and stir for 4-5 minutes or until zucchini is crisp-tender.

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