Cheesy Summer Sqaush and Zucchini
Recipe Images
Ingredients
6-10 pattypan squashes (or your favorite squash)
3-4 baby zucchinis
1 cup milk
1/2 cup grated cheddar cheese (or your favorite)
2 tbsp flour
1 clove garlic
2 oz butter
1 dash of cayenne pepper
1 dash of paprika
salt and pepper
In the long summer months, baby squashes of all shapes and sizes are readily available. In this dish you can use a variety of them.
Directions
Lightly boil the squashes until cooked, but still slightly firm (about 10 minutes).
In the meantime, melt the butter in another pan.
Finely chop the garlic, and add it to the melted butter.
Add the cayenne pepper, paprika, salt, and pepper to the butter. Add the flour and stir well.
Slowly add the milk. Mix well, and bring to the boil.
Simmer over low heat until the sauce thickens.
Add the cheese, and stir until the cheese melts.
When the vegetables are cooked, drain well.
Pour the cheese sauce over the sqaushes, and serve hot.
Additional Notes
Delicious as a side dish to any main course.
