It is zucchini season and time to come up with a different recipe for using it up. For this casserole I used a white sauce and chopped zucchini. I used my scalloped potato recipe for inspiration.
I started with a medium sized zucchini. I forgot to measure it before starting so I will be a guesstimate, if that is a word. Zucchini is low in calories, but I’m not so sure once you add the sauce.
- medium zucchini
- 3 tsp butter
- 7 tsp flour
- 2 tsp parsley
- 1 3/4 cup milk
For this recipe I peeled the zucchini but you really don’t have to. Cut zucchini into small pieces and add to a casserole dish.
I generally make my own white sauce, and did for this recipe, but if you want to cheat a little and get things done quicker you can buy a Bisto parsley sauce. I purchased mine at a favourite British store of ours in Cobourg, Nessie’s.
Melt butter in pan, add flour and mix well to form a roux. I add a small amount of milk to a jar and add the roux and give it a good shake to mix in well. Pour back into pan and add rest of milk and stir constantly until sauce thickens.
Add the parsley and stir well and then pour over the zucchini in the casserole dish.
Bake at 400 F for about 35 minutes or until the zucchini is soft. Cool for a few minutes before serving.
Presto, you have a lovely vegetable dish to serve for dinner.
For a variation of this recipe you could add cheese to the sauce. The next time I think I will add some sliced carrots and/or beans to make the casserole more colourful.
Other zucchini recipes:
- zucchini on the bbq
- zucchini bread
- zucchini casserole
- zucchini fries
- zucchini fritters
- zucchini in white sauce
Do you have a favourite zucchini recipe?