This savory vegetable casserole features tender zucchini, squash, and onions, all smothered in a creamy Gruyère cheese sauce, then broiled to perfection for a delightful golden crust.
Ingredients
1 whole onion
1 whole zucchini
1 whole yellow squash
to taste teaspoon oregano
to taste teaspoon salt
2 tablespoons oil
2 tablespoons flour
to taste teaspoon black pepper
1 cup milk
1 cup Gruyère cheese
Method
Start by adjusting the oven rack to about 6 inches from the broiler and preheating the oven. In a sizable skillet, bring some water to a rolling boil, then add chopped onions, zucchini, and yellow squash. Once boiling, reduce the heat and cover, allowing the vegetables to simmer until they become tender, which should take around 7 to 9 minutes. Drain the excess water and transfer the softened vegetables into a 1-quart baking dish. Season with oregano and a dash of salt.
In a separate small saucepan, heat oil over medium heat. Gradually add flour, black pepper, and the remaining salt, whisking continuously until the mixture begins to bubble. Slowly pour in the milk, whisking until the sauce thickens, which will take about 2 minutes. Stir in the Gruyère cheese until melted and smooth, then pour this luscious cheese sauce over the layered vegetables.
Place the baking dish under the broiler and cook until the top turns a beautiful golden brown, which should take about 2 minutes. For the finishing touch, sprinkle some extra oregano and black pepper on top before serving.
