Ingredients
6 Tbl butter
1 lbs onion
2 lbs zucchini
2 tsp salt
1 tsp pepper
1/4 tsp ground nutmeg
2 Tbl flour
1 cup hot milk
3/4 cup Gruyere (I use up to 600 g)
3/4 cup bread crumbs
Preparation
preheat the oven to 400 F
chop the onion & zucchini up into large bit-sized pieces. grate the gruyere.
heat the butter in a large skillet. cook the onions over low heat for ~20 minutes until they’re tender but not browned. add the zucchini and cook for ~10 minutes until tender. add the salt, pepper, and nutmeg before cooking for another 5 minutes. stir in the flour & pour in the milk. cook on low heat for a few minutes until the milk has become think & sauce-like–be patient.
pour the whole mixture into a large caserole dish.
mix together the grated cheese & breadcrumbs and then spread the mix over the top of the zucchini-onion mixture. dot the top with butter (~1 Tbl?).
bake for ~20 minutes or until the top is bubbly and brown.
