½ cup grated Gruyere cheese – We carry at the Shop
½ cup bread crumbs – perfect with our Sourdough seeded bread just toast and crunch
2 large zucchini or more
1 large onion chopped – and 2 cloves of garlic
1 teaspoon Sea salt- We carry the best in the Shop!
4 Tablespoons (AMISH) butter, divided
1 ½ Tablespoons Einkorn flour – check out at the shop!
¾ cup Goshen milk
¼ teaspoon freshly ground black pepper
I add 3 eggs to make it thick – you can use or leave out -FARM eggs only!
Preheat oven to 400° F. Spray a casserole dish with nonstick spray. Set aside.
Combine Gruyère and breadcrumbs in a bowl; set aside.
Scrub zucchini under cold water; cut off the two ends, but do not peel. Cut off two ends of onion, and peel. Grate the zucchini and onion in food processor or box grater; toss with ½ teaspoon salt in a colander. Let sit for 30 minutes.
Squeeze liquid from zucchini and onion with hands. It is ok to have some moisture left.
Heat butter (not Olive oil) to foaming over medium heat in a 12-inch nonstick skillet. Add the grated zucchini and onion. Cook for 3 to 5 minutes, just until tender. Season with remaining ½ teaspoon of salt, pepper (or use our Season Mix at the Shop) Add flour; stir well to combine and cook for a minute or two.
Add milk; stir constantly until thickened.
Transfer zucchini mixture to prepared casserole dish. Top with Gruyère/Bread Crumb( or crunch up a bag of Route 11 Chips on top to really make is AMAZING)
Bake in a preheated 400º F oven for 20 minutes or until bubbling hot and golden browned.
See you in the shop – we have everything you need and more in our tiny Store!
What we have the in the SOUP SHOP:
Cheese!! GOOD Cheese, Eggs, Salt, Seasonings, Bread, Butter, Goshen Milk, Einkorn Flour Tomatoes and Zucchini tooooo See you Soon!