Flowering Zucchini Bake
7,5 / 10
Melt the butter in a saucepan over a medium heat.
Whisk in the flour to make a roux; cook, whisking occasionally for 1-2 minutes, then whisk in the milk in a slow, steady stream to create a sauce.
Reduce the heat and simmer gently for 5-6 minutes, stirring occasionally. Remove from the heat and season to taste.
Pre-heat the oven to 180°C | 350F | gas 4.
Slice the courgettes to 2mm thickness on a mandolin.
Drizzle a little olive oil in the base of a ceramic baking dish, then layer half the courgette slices, overlapping until you have covered the surface of the dish.
Spoon half of the sauce on top, then layer the remaining courgette slices in the same fashion.
Spoon the remaining sauce on top and arrange the flowers evenly on the surface. Season well and bake for 12-15 minutes until just cooked.
Remove and transfer to serving plates. Sprinkle the grated Parmesan over and serve immediately.