Baked Creamed Zucchini recipe

[JOH]

Ingredients:

* 2 lbs. zucchini
* ½ tsp. salt
* 3 Tblsp. butter
* 2 Tblsp. chopped shallots
* 2 Tblsp. butter
* 1 Tblsp. minced shallots
* 3 Tblsp. flour
* 1½ cups hot liquid (reserved zucchini juices and milk)
* 4 Tblsp. grated Swiss cheese

Method:
Scrub zucchinis; grate and toss with salt and allow to drain in a colander. Let steep for 10 minutes, reserving the juices. Squeeze excess moisture out. Melt 3 Tblsp. butter; toss in the 2 Tblsp. chopped shallots then zucchini. Toss over high heat lor several minutes until tender. Make the veloute sauce by sautéing the 1 Tblsp. minced shallots in the 2 Tblsp. butter. Stir in flour. Whisk in the hot liquid. Bring to the simmer, stirring continuously until smooth and thickened. Fold the sautéed zucchini into the sauce and adjust seasoning. Turn into a buttered baking dish and spread with grated Swiss cheese. Bake at 400° for 20 minutes until bubbling and lightly browned.