Baked Zucchini in Parsley Sauce

Baked Zucchini in Parsley Sauce

This recipe from the “Encyclopedia of Vegetables and Vegetarian Cooking” sounded quite interesting. I’d never thought of making a cream sauce for zucchini. It turned out pretty nicely. I really enjoy baked cream sauces. This was great over couscous and I would definitely suggest this as an excellent option for a brunch recipe. Alongside some sausage links, fresh fruit or mixed greens this would be a really rich, tasty treat. I’d be careful what you pair it with though. A cream sauce is quite rich and if you’re using this for brunch you don’t want to overwhelm yourself. That said, I could see adding some more flavor to this by adding basil or rosemary or thyme. I’ll probably add one of those to the recipe the next time I make it. So maybe you should plan a brunch for this next weekend. Buy the ingredients to make mimosas and invite your best friends or family over and show them how well you live and cook. (Moms feel pretty darn proud when it becomes clear you’re cooking and eating well on your own).

Baked Zucchini in Parsley Sauce
2 pounds zucchini, chopped
2 tablespoons olive oil
1/2 ounce butter
1 onion, chopped
1 tablespoon all-purpose flour
1 1/4 cups milk and cream, mixed
2 tablespoons chopped parsley
salt and black pepper, to taste
1/2 cup bread crumbs

1. Preheat the oven to 350F.
2. In a skillet, melt the oil and butter and sauté the onion till tender.
3. Add the zucchini and cook, stirring for 2 minutes.
4. Add the salt, pepper and parsley and cook till zucchini is just tender.
5. Add the flour and mix well to coat the zucchini.
6. Add the cream and milk mixture. Turn off the heat and stir.
7. Pour the zucchini mixture into a small baking dish and spread the bread crumbs over the top.
8. Bake 30 minutes or till sauce is thickened and bread crumbs are browned on top.
9. Serve hot alongside couscous.