Zucchini Mold (Emilia-Romagna)

Vegeterian

Ingredients

Zucchini - 3 1/2 pounds

Butter - 4 tbsps

Olive oil - 4 tbsps

Salt

Grated parmesan cheese - 4 tbsps

Egg yolk - 1

Pepper

Freshly grated nutmeg

Bechamel Sauce:

Butter - 6 tbsps

All purpose flour - 8 tbsps

Salt - 1 tsp

Hot milk - 4 1/2 cups

Wash the zucchini and slice them fairly thick. Saute gently in a mixture of butter and oil until soft and golden.

Prepare the bechamel sauce with the ingredients above. Cook it very gently, in a double boiler if available, so that it becomes really stiff. Remove from the heat and beat in the parmesan, egg yolk, pepper and nutmeg to taste.

Arrange the zucchini in an ovenproof dish, pour the sauce over them and brown the top in a very hot oven (450F) for a few minutes.

Serves 6