Zucchini and Palmito Gratin

Name: Zucchini and Palmito Gratin
Yield: 8
Ingredients: 2 tablespoons of butter; 2 cloves of garlic, minced; 1 tablespoon of all-purpose flour; 1 1/2 liters of milk; 1 pinch of nutmeg; 1 can of heavy cream; 2 zucchinis, sliced into thick rounds; 500g of palm heart, sliced into thick rounds; 50g of grated Parmesan cheese

1
2 tablespoons of butter
2
2 cloves of garlic, minced
3
1 tablespoon of all-purpose flour
4
1 1/2 liters of milk
5
1 pinch of nutmeg
6
1 can of heavy cream
7
2 zucchinis, sliced into thick rounds
8
500g of palm heart, sliced into thick rounds
9
50g of grated Parmesan cheese

Ingredients

1
2 tablespoons of butter
2
2 cloves of garlic, minced
3
1 tablespoon of all-purpose flour
4
1 1/2 liters of milk
5
1 pinch of nutmeg
6
1 can of heavy cream
7
2 zucchinis, sliced into thick rounds
8
500g of palm heart, sliced into thick rounds
9
50g of grated Parmesan cheese

Directions

1
Melt the butter in a saucepan and sauté the garlic until golden
2
Dissolve the flour in a little milk and add it to the saucepan
3
While stirring, add the remaining milk gradually and cook until thickened
4
Add the nutmeg and heavy cream
5
Turn off the heat and let it cool slightly
6
In a lightly greased refrigerator, distribute the zucchini and palm heart
7
Cover with the creamy mixture, sprinkle with Parmesan cheese, and bake in a preheated oven at 220°C for 20 minutes or until golden.