Organic Zucchini and Squash Au Gratin

    6 tbsp butter

    3 large Vidalia onions (sweet onions) cut sliced

    1 pound zucchini (2 medium), sliced 1/4" thick

    1 pound yellow squash (2 medium), sliced 1/4" thick

    2 tsp sea salt

    1/2 tsp black pepper

    1/4 tsp freshly ground nutmeg

    2 tbsp organic all purpose flour, rice flour, or oat   flour

    1 cup organic milk

    2 slices bread (I used a real sourdough bread), toasted, cooled and ground up into fine bread     crumbs

    1/2-3/4 cup grated parmesan cheese

    1 tbsp butter, melted to drizzle on casserole

   

    Preheat oven to 400ºF oven.

    In a large skillet that has a lid, preheat the pan over low heat.

    Melt the butter and add onions and cook very slowly for 20 minutes or until soft and tender but not brown. By cooking very slowly the onions become sweeter.

    When the onions are soft add the zucchini and squash, stir and place a lid on the pan and cook covered for 10 minutes, stirring occasionally.

    After 10 minutes, remove lid and add the salt, pepper and nutmeg and cook another 5 minutes uncovered.

    Stir in flour and milk and stir until bubbly and the sauce starts to thicken (about 2 minutes.)

    Pour mixture into a ungreased 9"x13" dish.

    Stir together the bread crumbs and parmesan cheese and sprinkle mixture onto casserole.

    If desired drizzle a tablespoon or two of melted butter over the bread crumb mixture.

    Bake for 20 minutes or until nice and bubbly and slightly browned.