{Kind of} Low Fat Zucchini Gratin

I have been slacking on my food posts for about the past month and I am sorry!

I again have company in town, so I am busy.  However, I have been cooking a little bit.  The other night I made a simple roast pork tenderloin with this zucchini dish.  I used Ina Garten's recipe, except I used low fat milk and fontina cheese.  It was delish!  If you have a child (or husband) that won't eat a lot of veggies, they will eat this.  I proved it when my husband said "This is so good and I don't even like zucchini."

Ha! I fooled him by covering it in cheese.  People will eat anything covered in cheese.  Or deep fried for that matter.  I should do a post all about the different foods you can deep fry.

Anyways, here's the Ina Garten recipe and below is my modified version.

Low Fat Zucchini Graten
-1 medium onion, sliced thin
-4 medium zucchinis, sliced thin
-3 tablespoons butter
-1 heaping tablespoon flour
-3/4 cup hot milk (I just heated it in the microwave for a hot minute)
-1 teaspoon garlic powder
-1/2 cup panko bread crumbs
-1/2 cup shredded fontina cheese
-salt and pepper

1. Pre-heat oven to 350 degrees and spray a square baking dish with non-stick cooking spray.
2. Heat the butter over medium heat and add the onions.  Season with a little salt and pepper and cook for 10 minutes.
3. Add the zucchini and continue to cook for another 5 minutes.
4. Add the flower and stir all together to create a thick paste (about 1 minute).  Slowly pour in the hot milk and stir to combine all ingredients.  Cook for about 2 minutes until the sauce thickens.

4. Pour the zucchini mixture into the square baking dish, top with cheese and breadcrumbs and bake for 25 minutes.