Zucchini gratin


• 1/2 kilo of zucchini

• 5 cups of drinking water

• 2 tablespoons of salt

• 2 tablespoons of butter

• 2 tablespoons all-purpose wheat flour

• 1 cup of full liquid milk

• 1 teaspoon salt

• 1 cup of grated Parmesan cheese

• White pepper to taste


Heat the oven to 350 ° F. The zucchini are washed well and, if they have ugly parts, they are removed with the potato peeler, the seeds are removed, and they are cut into small sticks. In a pot, pour the five cups of water with two tablespoons of salt, bring to a boil and add the zucchini for just three minutes. Strain and reserve in the strainer until well drained.

Preparation of the white sauce

In a large saucepan or skillet over medium heat, melt the butter, salt, and pepper, add the wheat flour and stir until bubbly; milk is added and stirred vigorously, until thick. Butter a refractory mold and add the drained zucchini, add the thick white sauce, mixed with the Parmesan, and bake for 15 minutes; then we raise the oven temperature to the maximum and leave them for about five more minutes, until gratin or until golden on top. Take it out of the oven, let it rest for 5 minutes. It is served hot.