Zucchini Bake

• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 Onion
• 6 whole Zucchinis, Sliced Into Bite-sized Rounds
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 Tablespoon Flour
• 3/4 cups Light Half-and-Half
• 1/4 cups Light Buttermilk
• 3/4 cups Shredded Sharp Cheddar Cheese
• 3/4 cups Breadcrumbs
• 1 Tablespoon Butter

1. Heat a skillet over medium heat and add the olive oil and butter. Slice the onion and add the slices into the skillet with the olive oil and butter; cook onions until softened about 5 minutes. Then add the sliced zucchini into the skillet and continue cooking until they begin to soften-about 5 minutes. Now add the salt and pepper and mix well. Next add flour and mix thoroughly. The final step of this phase is to add the half-and-half and the buttermilk (you can certainly make this healthier and use skim milk) stirring thoroughly to create a roux like sauce. While the sauce is thickening, preheat oven to 350 F.
2. Transfer the vegetable mixture into a baking dish (I used a large oval dish) and cover with the sharp cheddar cheese and breadcrumbs. Put dabs of butter on the top and bake for 30 minutes at 350 F and serve.

olive oil, butter, onion, salt, pepper, flour, light buttermilk, cheddar cheese, breadcrumbs, butter

Taken from tastykitchen.com/recipes/sidedishes/zucchini-bake-3/ (may not work)