Zucchini... um... something

One of the zucchini from my garden got a little too large.

So I made something up.

1 oversized zucchini (best if fresh picked), sliced medium-thin

1/2 cup shredded cheese (any kind you have on hand-extra sharp cheddar for us)

1 onion, sliced (again, best if fresh)

4 cloves of garlic, chopped

3 tbsp flour

2 tbsp butter

1/2 cup white cooking wine

3 cups of milk

layer sliced zucchini, onions, and cheese (maybe three layers?)

melt butter in pan

add chopped garlic and cook for two to three minutes (until fragrant)

sprinkle flour over melted butter and garlic

whisk and cook for two minutes

pour wine and milk in all at once

whisk and cook over medium heat until thickened and bubbly

pour over zucchini

cook in 350 degree oven for 20-30 minutes (until tender crisp-time will vary depending on how tightly you pack the layers)

Serve and enjoy. The sauce is a.m.a.z.i.n.g.

(FYI: this is the first time my son Isaiah asked for more zucchini. He is my child who used to store his in his pockets and flush it down the toilets.)