posted by Pat T 08-17-98 1:30 PM
Stuffed Zucchini with Bachamel Sauce
2 1/2 lb. medium zucchini
1 Tbsp. salt
1/2 cup butter
1 small onion, chopped
1 1/2 cup fresh bread crumbs
3 eggs
1/4 tsp. pepper
1 cup grated cheese
2 Tbsp. parsley, chopped
1 cup Bechamel Sauce
Preheat oven to 350 degrees F.
Wash zucchini well and cut off ends.
Cook whole with 1
tablespoon salt in boiling water for 8 to 10 minutes; drain.
Cut a 1-inch strip from one end to the other of each squash; arrange in
baking pan. With teaspoon carefully remove centers of squash; chop
into small pieces.
Heat 1/4 cup butter in a small saucepan and
saute onion until tender.
Add chopped zucchini centers and cook for about 5 minutes. Add bread crumbs, 2 eggs, pepper, 1/2 cup cheese, parsley and 1/2 teaspoon salt.
Pile mixture into zucchini shells.
Make Bechamel Sauce, add 4 tablespoons cheese and 1 egg.
Cover stuffed zucchini with sauce; dot with remaining butter and sprinkle with remaining cheese. Bake, uncovered in moderate oven for about 30 minutes or until brown on top.
Yields 4 to 6 large servings.
Bechamel Or White Sauce:
4 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
dash of nutmeg
2 cups milk
Melt butter over low heat; add flour, salt, pepper and nutmeg; stir
until well blended. Remove from heat.
Gradually stir in milk and return to heat. Cook, stirring constantly,
until thick and smooth.
Yields 2 cups.