Zucchini baked in a decadent cream sauce, loaded with cheese. This is one of my favorite ways to cook up my homegrown summer squash. It’s a great side dish for anything that comes off the grill. Just slice your squash, make a quick sauce, and layer with cheese.
If you want to make it even easier you could use a store bought alfredo sauce but I love my personal alfredo recipe so that’s what I use. Mostly I use zucchini but you may have noticed that some of the squash in my pictures is yellow. Crookneck works great with this recipe as well. It’s just so awesomely tasty, if you love zucchini recipes, you’ve got to try this!
Ingredients
- 2-3 zucchini or yellow (crookneck) squash
- 3 tbsp unsalted butter
- 2 tbsp flour
- 2 garlic cloves minced
- 2 cups milk
- 1/2 cup shredded parmesan cheese
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Slice squash into 1/4 inch thick rounds.
- In a medium sauce pan, melt butter.
- Once butter is melted, whisk in flour until combined.
- Add garlic and milk and bring to a simmer while stirring occasionally.
- Add shredded parmesan to sauce and whisk continuously until the cheese is completely melted and does not stick to the whisk.
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full recipes : www.aspiringsmalltowngirl.com
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