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Scalloped Zucchini With Cheese

2016-03-05
  • Servings: 8
  • Prep Time: 20m
  • Cook Time: 30m
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Nutritional Info

This information is per serving.

  • Calories

    106
  • Total Fat

    8 g
  • Saturated Fat

    3 g
  • Cholesterol

    11 mg
  • Sodium

    156 mg
  • Potassium

    381 mg
  • Total Carbs

    6 g
  • Fiber

    2 g
  • Sugars

    4 g
  • Protein

    6 g

Ingredients

  • 3 tablespoons butter
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 green or red pepper, chopped
  • 4 medium tomatoes, peeled & chopped
  • 1/2 teaspoon salt
  • pepper to taste
  • 1-1/2 pounds zucchini
  • 1 cup grated Parmesan

Method

Step 1

In a saute pan heat butter. Add onion, garlic, green pepper and saute until tender and lightly browned. Add tomatoes, salt, pepper and cook, stirring occasionally while preparing zucchini.

Step 2

Julienne zucchini and cut into cubes. Place in a saucepan. Add 1/2 cup boiling water, cover tightly and cook over medium heat until tender, about 3-4 minutes. Drain well.

Step 3

Turn half of zucchini into casserole dish. Cover with half of tomato sauce and half of cheese. Repeat layers. Bake uncovered at 350° until cheese bubbles and browns, about 30-40 minutes.

This veggie combo makes a great frittata. Combine leftovers with 5-6 eggs and pre-cooked bacon or sausage. Heat in a cast iron skillet until set on the bottom and finish it in the broiler. Or add a little flour and milk and bake in muffin tins.

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