Anything could be hiding under this blanket of cheesey goodness and it would be delicious.
I love cheese. Three of my all time high foodie experiences center around it. {a late night Chicago last-course-snack, gluttony and belly-aches at an NYC landmark, and a cheese cart big enough to commute a family in France.}
Cheese - it's the ingredient that can save a dish or make it a star.
As is the case here. Quite simple to make, it involved nothing more than a minute of slicing, shredding and measuring and then off to the stove top. The abundance of onion did scare me a pinch, but since they cooked for awhile, it never gave me pause. Next up, I tossed in the zucchini, spices (who would have thought to add nutmeg!), flour and milk and watched the magic happen.
Feeling quite proud of myself for making a new veggie dish, I plopped on the floor and finished a grueling match of Candyland {tip, use army guys as players. they can shoot up oncoming challengers. awesome}. It wasn't until some time later that I noticed I forgot to put the lid on my simmering veggies. Oh for the love of... So, on went the lid with more time added to the timer.
**I should have remembered this when it was time for the oven bake**
The zucchini ended up mushy due to over cooking. oopsie. Even still, it was fabulous!!
As always, I pretty much followed the recipe to a 'T', oodles of onion and all. But, I did make one adjustment and that was to include fresh Parm to the cheesy topping. See cheese lover comment above. Next time, I'm under cooking the zucchini. Like pasta, I like my veggies with a little crunch.
I love Ina!!



