San Antonio Squash

• 4 cups zucchini, sliced in 1/4 inch rounds
• 2 tablespoons butter
• 1 tablespoon oilive oil
• 1/4 cup diced onion
• 1 clove minced garlic
• 3 tablespoons all purpose flour
• 1 1/2 cups warmed milk
• 1 cup grated Pepper Jack cheeser
• 1/2 cup grated Pepper Jack cheese
• 3/4 cup chopped jalapenos

1. Preheat oven to 350 degrees.
2. Butter an 8 inch casserole
3. Boil squash in water 2 to 3 minutes, until tender
4. Drain and spread in casserole
5. Heat butter and oil in saucepan over medium heat.
6. Saute onion and jalapenos until limp, about 3 min. Add garlic and saute 2 min more.
7. Whisk in flour, making a roux, stirring constantly over low heat 2 to 3 min until flour is very pale gold. Whisk in milk, stir constantly until thick and bubbly, about 3 min. remove from heat and stir in cheese
8. Pour sauce over squash in casserole. Top with the 1/2 cup shredded cheese
9. Bake uncovered 28-30 minutes until cheese is melted and browned on top.

zucchini, butter, oilive oil, onion, garlic, flour, milk, pepper, grated pepper, jalapenos

Taken from food52.com/recipes/37885-san-antonio-squash (may not work)