Scalloped Zucchini With Cheese
2016-03-05- Cuisine: American
- Course: Side Dish
- Skill Level: Easy
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- Servings: 8
- Prep Time: 20m
- Cook Time: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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.