Cheesy Scalloped Zucchini
1/2 sweet onion sliced
4 zucchini or summer squash
2 cloves garlic minced
3 tablespoons butter divided
1 tablespoon flour
1 cup half & half cream
1 cup monterey jack cheese shredded
1/2 cup Parmesan Cheese grated, divided
1/4 teaspoon salt
Fresh cracked pepper
Preheat oven to 450 degrees F.
Melt 2 tablespoons butter in an oven proof 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 pan onto a plate (or a 9×9 casserole dish if your pan isn’t oven safe).
Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time 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 a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.
Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9×9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.