On a lazy Sunday afternoon this dish comes together smoothly and makes the perfect vegetarian dish for brunch. It is especially great for clearing out the fridge at the end of the week, utilizing all those veggies that just never made an appearance at supper. Here’s how this dish came together…
3 large zucchini, sliced in 1/4″ rounds
1 pint white mushrooms, sliced
2 tbsp sun-dried tomatoes, diced
5 tbsp unsalted butter
4 tbsp all-purpose flour (can use gluten-free substitute)
1 cup heavy cream
1/4 tsp nutmeg
1/2 tsp garlic powder
salt and pepper
1/2 cup Italian 4 cheese blend, shredded (I look for one with Asiago and Parmesan)
Start by sauteing the zucchini and mushrooms in 1 tbsp butter until browned, flavoring with salt and pepper. Drain on paper towel once cooked and set aside. In a sauce pan, melt the remaining 4 tbsp butter and whisk in flour until a paste forms and flour is cooked out. Add cream and warm through on medium-lo heat. Add nutmeg, garlic powder, salt and pepper to taste. Remove from heat.
In a casserole dish covered with non-stick spray, layer zucchini and mushrooms on bottom, add a small layer of sauce. Continue to layer incorporating sauce over veggies but reserving enough to top off the dish. Sprinkle the sun-dried tomatoes over the top layer and cover with the 4 cheese blend. Bake in oven for approximate 35 minutes or until golden and bubbly. Serve warm.