Welcome to My Kitchen

Nice rains last week could keep zucchini plants producing awhile longer. Jo Ann Hardt reported having a “ton” of zucchini on hand, and conducting an internet search for Zucchini au Gratin, her goal being making something tasty for Sunday dinner, and using up some of the bountiful squash supply. She found the following recipe on www.food.com.

Zucchini au Gratin

3 cups shredded zucchini

1 1/2 Tbsp butter

1 1/2 Tbsp all-purpose flour

3/4 cup milk

1 Tbsp lemon juice

1/4 tsp ground nutmeg

1 dash Tabasco sauce

1 egg, slightly beaten

3 Tbsp fresh bread crumbs (Jo Ann used sourdough)

3 Tbsp parmesan c...