Zucchine Al Forno Con Pecorino Toscano – Baked Zucchini with Pecorino Toscano Cheese

Ingredients

For the zucchini:
2 lbs. zucchini
juice of 1 lemon
One 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
nutmeg

How to make Zucchine Al Forno Con Pecorino Toscano – 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, constantly stirring with a wooden spoon. When you have a paste, add warm milk. Keep on going until you have a homogeneous cream. Add salt, pepper, 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

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.