Summer is almost over, I have planted some fall crops in my garden, but I still am getting a few zucchini. A few here, a few there, which seems to work out better for me than a few weeks ago when my counter tops were full of them! I feel like you can never have enough zucchini recipes on hand. You never know when you just might find one hiding under those big leaves! If you’ve already stocked your freezer with zucchini muffins and breads, this tasty side dish recipe might just be for you!
The other afternoon, I was contemplating what to make for dinner. I had a meal planned, but I didn’t feel like it. I felt like using up some of the zucchini I just pulled from the garden. I’ll admit, my family’s favorite way to use zucchini is in muffins or bread. It’s sweet, moist and just delicious. I wanted to incorporate this great vegetable into a few of our dinners though. Zucchini and cheese…hmm…I figured I couldn’t go wrong here!
This Italian Cheese Scalloped Zucchini is a wonderful way to use some of the fresh zucchini from your garden.
A generous amount of shredded Italian Blend Cheese is melted into a creamy sauce, poured over layers of fresh, sliced zucchini ( I added a summer squash too!) and topped again with grated cheese and baked until bubbly.
Want those beautiful, dark , crisp and blistered cheese spots on top of this dish? Simply place the casserole dish under the broiler for a few minutes! Yum!
I like to serve this Cheesy Scalloped Zucchini with pasta covered in tomato sauce and a fresh salad. It’s a really simple dinner any night of the week and can be on your table in a half an hour or so!
Do you still have zucchini coming out of your garden? What’s your favorite way to use it?
Ingredients
- 3 large zucchini ( or 2 with 1 yellow squash)
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 1/2 cups milk
- 2 cups shredded Italian Blend Cheese, divided
- salt
- pepper
- garlic powder
Instructions
- Preheat your oven to 350 degrees.
- Lightly spray a 9 x 13 baking or casserole dish with non stick cooking spray.
- Slice your zucchini into 1/4 inch slices, they don't have to be perfect:)
- Layer the bottom of the casserole dish with half of the sliced zucchini.
- Season the layer of zucchini with salt, pepper and garlic powder.
- In a medium sauce pan, melt the butter on low, then add the flour.
- Whisk together until incorporated and golden brown.
- Slowly add the milk and continue whisking until smooth and thickened.
- When it's smooth, add 1 cup of the cheese and stir until completely melted.
- Remove from the heat.
- Pour half of the cheese sauce across the first layer of zucchini.
- Place the remaining zucchini on top of the sauce and make your second layer.
- Season that layer well with salt, pepper and garlic powder.
- Cover with remaining sauce and top with the other 1 cup of shredded cheese.
- Bake uncovered for about 30 minutes.
- To get those nice golden brown spots on the cheese, place the zucchini under the broiler for a few minutes, but watch closely being careful to not let it burn.
- Remove from the oven and serve warm.
- Serves 6 to 8.
- Enjoy!
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*Linking up at:
Pint Sized Baker , Miz Helen’s Country Cottage, SITS Girls
I just pinned this one it is wonderful! Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
Miz Helen
Miz Helen recently posted…Spicy Honey Lime Chicken
Thank you Miz Helen!
We didn’t grow any zucchini this year, and now I am really disappointed because this looks so good. I am going to have to head to the store and make some this weekend!
Carlee recently posted…S’mores Ice Cream
Thank you! You know Carlee, I don’t know if it was all the rain we had, but only a few of my zucchini plants came up this year. They will still produce plenty I’m sure, but I will be heading to the local farm stand if I run out to make some of my zucchini recipes too:)
I would have never thought of doing this! It looks so yummy, I can’t wait to try!
Thanks Allison! I hope you like it 🙂
This is such a good idea for enjoying plentiful zucchini! Pinning!
Julia recently posted…Crêpes on a Stick with Green Apples and Ham
Thanks so much Julia! 🙂
Looks so delicious. Even better that the vegetables came from your garden!
Thanks Brandi:)