From: Christa Keil
ZUCCHINI COUNTRY-WOMAN STYLE
2 tblsp olive oil
2 tblsp flour
1 tblsp butter
2 tsp milk
2 tblsp grated cheese (I use a lot more)
50 g bread crumbs
3 tblsp Rahm
2 eggs (can be replaced with soy flour + milk or be omitted)
spices: salt, pepper, nutmeg
herbs: parsley, marjoram, basil, rosemary, savory, sage
Cut zucchini in little rods and steam until done. Add garlic and herbs, season with salt and pepper. Heat butter in another pan, stir in some flour. Now stir in milk and heat while stirring constantly. Add cheese, cream and egg yolk. Beat egg white until stiff and fold in. Season to taste with salt, pepper and nutmeg.
Mix sauce with zucchini and pour the mass in an oven proof pan.
Sprinkle with bread-crumbs (*) and then with olive oil. Bake at medium heat for 15-20 minutes.
(*) I sprinkle the zucchini mass first thinly with grated cheese and then add the bread-crumbs - or the other way round, depending on when it occurs to me that I want some additional cheese.