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
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.