Prep Time: 10 mins | Cook Time: 46 mins | Total Time: 56 mins | Yield: 6 Servings
I love how simple and delicious this dish is. In less than an hour, you will surely enjoy this Cheesy Scalloped Zucchini. Just follow these easy steps for they will guide you to perfection! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
3 tbsp butter divided
1 c half & half cream
1/2 c Parmesan Cheese grated, divided
1 tbsp flour
4 zucchini or summer squash
1/2 sweet onion sliced
2 cloves garlic minced
1 c Monterey jack cheese shredded
1/4 tsp salt
Fresh cracked pepper
Directions:
1. Prepare the oven and preheat to 225 degrees C or 450 degrees F.
2. Place an oven-proof skillet on the stove and turn the heat to medium.
3. Add 2 tbsp of butter and allow it to melt.
4. Add onions and sauté until soft.
5. Add the garlic and zucchini and cook for another 6 minutes or until soft. Make sure to stir from time to time.
6. Sprinkle salt and pepper to season, then transfer sauteed veggies into a 9×9-inch casserole dish and spread them evenly.
7. In the same skillet, add the rest of the butter and allow it to melt.
8. Add the flour, then whisk and cook for about 30 seconds.
9. Add the cream gradually and whisk every addition until well blended. Allow the mixture to boil.
10. Turn the heat down to low and simmer for another 2 minutes or until the texture becomes thick.
11. Add 1/4 cup of Parmesan cheese and Monterey Jack cheese. Stir until well blended.
12. Remove the skillet from the heat, then sprinkle salt and stir until well mixed.
13. Put the sauteed veggies back into the skillet and toss until well combined.
14. Sprinkle more Parmesan cheese on top as well as black pepper.
15. Allow it to rest for a few minutes at room temperature.
16. Serve and enjoy!
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