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This recipe was featured in Thanksgiving Side Dishes.
Kathi Burton | Pedernales EC
The ingredients in Burton’s casserole come together in a particularly rich, creamy base. Buttery crackers and Gruyere create a delicious, crunchy topping. (Or you can use Parmesan or sharp cheddar.) Mix up the vegetables with yellow crookneck squash or a few sweet red peppers.
2 tablespoons olive oil
3/4 cup chopped onion
3 large zucchini, stemmed and cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
1/2 teaspoon hot or smoked paprika (optional)
1 tablespoon flour
1/2 cup milk, heated
1/2 cup mayonnaise
1/2 cup crushed butter crackers
1/3 cup grated Gruyere cheese
1. Preheat oven to 350 degrees.
2. Heat olive oil in a large skillet over medium-high heat; add onion and sauté until light brown. Add the zucchini and seasonings. Cook until squash is browned and barely tender, about 6–8 minutes.
3. Sprinkle in flour and cook about 2 minutes, stirring constantly, until the vegetables are coated. Pour in the milk and continue stirring until mixture thickens. Remove from heat and stir in mayonnaise. Pour the mixture into a 1 1/2-quart baking dish.
4. In a separate bowl, combine the crushed crackers and Gruyere. Sprinkle evenly over casserole. Bake until brown and bubbly, about 25 minutes.
This dish can be assembled ahead of time and refrigerated up to 8 hours before baking. Top with crumb-cheese mixture just before baking.