Baked Zucchini with Cheese

INSTRUCTIONS

• 1
  Peel and finely chop the onion and garlic.
• 2
  Take a small pot, add sunflower oil and butter, and heat them over medium heat. Then add the chopped onion and garlic to the pot and sauté for 1–2 minutes over medium heat.
• 3
  Add flour to the pot and sauté everything for another 1-2 minutes. Once the flour is toasted, pour in the milk, reduce the heat to low, and cook this mixture, stirring occasionally, until it thickens, which will take about 7-8 minutes.
• 4
  While the mixture is cooking, preheat the oven to 220–225 °C, prepare a baking dish measuring 25 cm × 25 cm, and finely chop the gouda and smoked edam.
• 5
  Add the chopped gouda and edam, thyme, parsley, salt, and pepper to the thickened mixture in the pot and cook, stirring occasionally, for another 3–4 minutes over low heat.
• 6
  Meanwhile, slice the zucchini into 1 cm thick rounds.
• 7
  Once the cheese mixture is cooked, layer half of the zucchini slices on the bottom of the prepared baking dish, pour half of the cheese mixture over the zucchini, layer the remaining zucchini slices on top of the cheese mixture, and finally pour the rest of the cheese mixture over the top.
• 8
  Place the prepared baking dish in the preheated oven and bake for 15–17 minutes at 220–225 °C.
• 9
  After baking, remove the dish from the oven, divide the baked mixture into 4 servings, and serve.