Zucchine Al Forno Con Pecorino Toscano


For the zucchini:
2 lbs. zucchini
juice of 1 lemon
1 medium chopped onion
4 tbsp. butter
4 oz. grated Pecorino Toscano cheese
4 oz. sliced Pecorino Toscano cheese

For the bechamel:
2 tbsp. flour
2 tbsp. butter
3/4 cup milk
salt and white pepper

How to make Baked Zucchini with Pecorino Toscano Cheese :

Wash and remove the ends of the zucchini and cut them into slices. In a pan brown the chopped onion in butter and then add the sliced zucchini. Cook until almost tender.

Prepare the bechamel sauce in a double boiler. First melt the butter, then add the flour, always stirring with a wooden spoon. When you have a paste add the warm milk. Keep on stirring until you have a homogeneous cream. Add salt, peper and nutmeg to taste.

In a buttered baking dish layer the zucchini, the bechamel sauce and grated Pecorino Toscano cheese. Cover the top with the sliced cheese. Bake in a 350’F oven for 20 minutes or until the top is well browned.

Serves 4