Zucchini-onion-bread casserole

 After the recent success of this tomato-eggplant casserole, I am all about toasted bread cubes as a binder-thickener. This new casserole is zucchini-onion baked in milk, thickened with bread and a little flour. The sweet mild flavor of the vegetables comes through well; parmesan and black pepper bring in just a little sharpness. 

  

Recipe

(Serves 2-3. I used a shallow oval casserole dish whose long axis is ~12 inches and short axis is ~10 inches.)

Preheat oven to 400F

Cut into roughly even pieces

--- white bread (ideally something porous; I used ~1/2 of a long baguette, sliced thinly and then slices halved.)

When oven is preheated, put bread pieces on a cookie sheet and bake for 10-15 minutes, until crisper. Set aside when out of oven. Keep oven on.

Grease a shallow casserole dish

Grate

--- parmesan cheese, ~1/2 cup grated 

Cut into very thin half-moons

-- 2 small zucchini

--- 1 large yellow onion

Heat in a wide heavy pan, preferably non-stick

--- olive oil, 3-4 tablespoons

When oil is hot, add onions and sauté on high for 3-4 minutes, turning over frequently. Agitate to separate the half-moon slices into threads. Add the zucchini and continue to sauté for 15-20 minutes, until the onions turn golden and the zucchini have brown spots. Add

--- salt 

halfway through, also lower the heat to medium once much of the water has evaporated and mixture has shrunk. While sautéing is in progress, measure out 

---1.5 cups of whole milk 

in a large microwaveable glass measuring cup, and microwave until steaming but not boiling, about 10 minutes. Set aside. When onions and zucchini looked cooked and golden, lower heat and sprinkle on 

--- all-purpose flour, 1 heaped tablespoon

Mix in and cook on low heat for 2-3 minutes, turning over frequently. Raise heat and slowly pour in the hot milk, stirring while you do so. Stirring the whole time, cook on high heat until mixture bubbles and thickens, 3-5 minutes. Then turn off heat, mix toasted bread pieces, and

--- more salt

--- black pepper. 

TASTE as you season. Pour mixture into greased casserole dish, sprinkle on grated parmesan and bake at 400F for 25-30 minutes, until mixture is bubbling and top is golden-brown. Let rest for 15 minutes then eat!