Zucchini Mornay Recipes

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

Steps:

• To make Mornay sauce, melt 1 tablespoons butter in small saucepan. Blend in flour.
• Cook, stirring until smooth and bubbly.
• Off heat, stir in 2/3 cup milk. Put back over heat and cook, stirring until thickened.
• Stir in cheeses, lemon juice and salt and pepper to taste. keep warm.
• In large skillet, melt remaining 1 tablespoons butter.
• Add zucchini and onion and sprinkle with 1/4 teaspoons salt. Saute, stirring frequently, for 5 minute or until golden brown.
• Beat together eggs, 1/2 cup milk, basil, 1/2 teaspoons salt and peppr to taste.
• Turn into skillet with zucchini. Cook, stirring occasionally, until scrambled but still soft.
• Serve at once with Mornay sauce.

Steps:

• Grate zucchini; add salt and let stand for 20 minutes.
• Wring out zucchini and save juice.
• Saute onion and garlic in butter until tender.
• Add flour; blend and cook 2 minutes.
• Add reserved juice and thicken; add zucchini.
• Thin with light cream.
• Season to taste.
• Add 1/3 cup Swiss cheese; turn into buttered shallow baking dish.
• Sprinkle 1/3 cup Swiss cheese over zucchini; top with bread crumbs.
• Bake at 425 degrees for 15-20 minutes.