Cooking Instructions
1.
Cut
Zucchini (8)
into 1/2-inch thick slices.
2.
Lightly coat zucchini slices with
Olive Oil (as needed)
on one side, preferably the cut side. Season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
. Working in batches, grill zucchini on the rack of a covered grill over high heat on the coated side for 4-8 minutes, or until char marks just begin to form. Remove and set aside.
3.
Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch rectangular baking dish.
4.
To make the white sauce, in a medium saucepan melt
Unsalted Butter (4 Tbsp)
and cook the
Onion (1)
over medium heat for about 5 minutes or until softened.
5.
Add the
Gluten-Free All-Purpose Flour (3 Tbsp)
and cook 3 minutes or until light golden brown, stirring constantly.
6.
Add the
Whole Milk (2 cups)
, whisking to combine well. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring often.
7.
Stir in
Fresh Basil (2 Tbsp)
,
Sea Salt (as needed)
,
Freshly Ground Black Pepper (as needed)
, and
Ground Nutmeg (as needed)
. Remove from heat.
8.
To assemble the casserole, start off by spreading a third, about 2/3 cup, of the sauce on the bottom of the prepared baking dish. Next, add a layer of zucchini strips with the grilled sides facing up. Then sprinkle half of the
Shredded Mozzarella Cheese (1 1/3 cups)
and half of the
Grated Parmesan Cheese (1/4 cup)
over the entire surface.
9.
Repeat with a layer of sauce. It will be quite thick so just apply small dollops evenly over entire surface. Add zucchini strips, followed by the remaining
Shredded Mozzarella Cheese (1 1/3 cups)
and
Grated Parmesan Cheese (1/4 cup)
. Finish it off with the rest of the white sauce then the remaining zucchini strips, placed so that the top layer features alternating grill marks.
10.
Bake, uncovered, for 40 minutes or until bubbling and nicely browned.
11.
Remove from the oven and let stand for 20 minutes.
12.
Top with additional basil and
Sea Salt Flakes (to taste)
and serve.
