This easy zucchini with cheese is a delicious accompaniment to zucchini and summer squash, all covered with a creamy cheese sauce that will make you lick your plate.
1/2 sweet onion, sliced
4 zucchini or summer squash
2 cloves of garlic, minced
3 tablespoons of butter, divided
1 tablespoon of flour
1 cup half and half cream
1 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon salt
Fresh cracked pepper
Preheat the oven to 450 degrees F.
Melt 2 tablespoons of butter in an ovenproof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from the pan on a plate (or in a 9×9 pan if the pan is not suitable for the oven).
Melt the remaining spoonful of butter in the frying pan over medium heat and mix in the flour. Cook for 30 seconds and then slowly add the cream while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan slowly, stirring continuously until melted and smooth. Turn off the heat and stir in salt.
Add vegetables again, stirring until evenly coated (or pour sauce over vegetables in 9×9 skillet). Sprinkle with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it begins to brown on top. Cool for 10 minutes and then serve.