Zucchini Mornay Recipes

Steps:

• Place the carrots and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 2 minutes. Add broccoli and cauliflower. Cover and microwave for 6-9 minutes or until vegetables are tender; drain. Add mushrooms; cover and set aside. , In another microwave-safe dish, combine the cornstarch, salt and pepper. Stir in milk and 6 tablespoons butter until smooth. Cover and microwave on high for 3-5 minutes or until thickened and smooth, stirring after every minute. Add Swiss cheese and Parmesan, stirring until melted. , Pour over the vegetables. Cover and microwave for 2-4 minutes or until heated through. Combine croutons and remaining butter; stir into vegetables.

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.

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.