Spring Vegetable Au Gratin

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe by Michelle of The Village Cook.

1 large zucchini, sliced 1/4" thick
1 large straight neck yellow squash, slice 1/4" thick
1/2 of a medium onion, diced
1/3 cup grape tomatoes sliced in half
1/3 cup fresh peas
2 large carrots, sliced
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon parsley
1 cup milk
1/2 and 1/4 cups shredded cheese ( recipe was tested with a Monterrey/cheddar blend) (reserve 1/4 cup for topping)
1/4 cup bread crumbs

Preheat oven to 350
In a greased two quart casserole dish, arrange slices of zucchini, squash, and carrots. Top with diced onion.
Set aside.
Meanwhile combine the flour with the garlic powder, salt, pepper, and parsley.
In a medium saucepan over medium high heat, melt butter.
Add flour mixture and stir to create a thick paste.
Stir in the milk and continue to cook until sauce thickens. Stir in the cheese and stir to melt.
Pour mixture over squash and sprinkle peas and tomatoes on top.
Add remaining 1/4 cup cheese and bread crumbs.
Cover tightly with foil.
Bake in a preheated 350 oven for 30-35 minutes.
Uncover and bake an additional 8 minutes to brown the top.

1 cup per serving