Too many zucchini! Here is a quick and easy casserole to make if you’re asking yourself, “What do I do with all these zucchini?”
In a fairly large casserole dish, slice 5-7 medium sized zucchinis, 1-2 sliced onions, a couple of mashed garlic cloves, one tomato cubed. Toss with a little olive oil, salt and pepper. Put in oven for 40 minutes at 350 F.
While that is browning in the oven, melt 1/2 stick of butter or margarine, stir in2-3 TBL flour. Then add 1 cup white wine (I used Retsina, a white Greek wine) and 1 cup milk. Bring to a simmer until thickened, then add a handful or two of Monterrey Jack or Kasseri or any cheese you like. When the vegetables are browned, pour the sauce over, sprinkle with more cheese and continue baking 10-15 minutes until the top is browned.