Main Dish Recipes

We love simple, unfailing recipes and that is exactly what this recipe is. It’s fast to make, and we’re willing to bet that right now you have all you need to do. Pancakes have appeared as an integral part of global cuisine in all forms throughout the world. They’re not too sweet and slightly fragrant with vanilla. You can modify the ingredients to what’s available in your kitchen.

Homemade Pancakes for breakfast is a perfect start for your morning. In less than 30 minutes, this simple recipe will help you whip them up. It’s so simple to make scratch pancakes that you are going to wonder why you’ve never done it before. The best homemade pancakes are made by this simple recipe. These pancakes are light and fluffy, with only a touch of sweetness.

Ingredients:

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar (I used 3)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1 teaspoon vanilla

Directions:

1. Combine milk and vinegar 10 minutes to “sour” in a small bowl then set aside. This is an important step, which is much different from sour milk. I guarantee that in the final product you won’t taste the vinegar.

2. In a small bowl, whisk the soured milk, vanilla, butter, and egg. Then mix all dry ingredients into a separate bowl. Pour the other mixture in the dry ingredients and whisk, don’t overdo it just until the majority of lumps vanish.

3. Don’t add any liquid in the mixture, set aside the batter for 10 min. to thicken.

4. Check after 10 min. for bubbles in the batter. (*Important: Do not stir the mixture again.)

Note:

First, mix dry and wet ingredients separately before cooking. The dry ingredients can be combined as much as you like, and the water ingredients can be used to do the same thing, but use a light touch when the two blends come together. It is frequently mistaken to over-mix the batter — it makes it flat and heavy, not fluffy.

The Best Home Made Pancakes – Unlike Any Other Pancakes You’ll EVER Eat

Rebecca We love simple, unfailing recipes and that is exactly what this recipe is. It’s fast to make, and we’re willing to bet that right now you have all you need… Main Dish Recipes The Best Home Made Pancakes – Unlike Any Other Pancakes You’ll EVER Eat European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar (I used 3)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla

Instructions

1. Combine milk and vinegar 10 minutes to "sour" in a small bowl then set aside. This is an important step, which is much different from sour milk. I guarantee that in the final product you won't taste the vinegar.

2. In a small bowl, whisk the soured milk, vanilla, butter, and egg. Then mix all dry ingredients into a separate bowl. Pour the other mixture in the dry ingredients and whisk, don't overdo it just until the majority of lumps vanish.

3. Don't add any liquid in the mixture, set aside the batter for 10 min. to thicken.

4. Check after 10 min. for bubbles in the batter. (*Important: Do not stir the mixture again.)

Note:

First, mix dry and wet ingredients separately before cooking. The dry ingredients can be combined as much as you like, and the water ingredients can be used to do the same thing, but use a light touch when the two blends come together. It is frequently mistaken to over-mix the batter — it makes it flat and heavy, not fluffy.

It’s Taco Tuesday! My favourite day of the week. It’ll be raining taco again or not. Today is different, it is not gonna be your regular Taco Tuesday. Because I will be serving a cheesy taco Casserole. Yummy!

Instead of using regular taco shells, I used a biscuit mix. It is sturdy, which means you can go crazy and pile any toppings that you like! Sour cream, tomatoes, lettuce, olives, and cheese on top, what else can you ask for? It is “the” taco casserole of dreams. I’m sure that after tonight you will never look taco nights the same way again.

INGREDIENTS

2 pounds ground beef

1 (1 oz.) packet taco seasoning

4 eggs

3/4 cup whole milk

1 3/4 cups of biscuit mix or Bisquick

1/2 cup sour cream

2 cups lettuce, chopped or shredded

1 cup tomato, finely chopped

2 cups sharp cheddar cheese, grated

black olives, sliced, optional

kosher salt and freshly ground pepper, to taste

How to make Cheesy Taco Casserole

Step 1: Prepare the oven. Preheat to 400 degrees F. With a non-stick spray, lightly grease a 9 x 13-ich baking dish.

Step 2: Beat eggs and milk together in large bowl until combined. Stir in biscuit mix, salt, and pepper. Then set aside.

Step 3: Season beef first with salt and pepper then cook until browned. Once done, drain fat, then stir in the taco seasoning.

Step 4: Place the beef evenly in the prepared greased baking pan. Spread evenly the biscuit mix on top of beef.

Step 5: Put the baking dish in the oven and bake for 22-25 minutes or until the biscuit layer is golden brown.

Step 6: When done, remove from the oven. Let it cool for 10 minutes. Then spread the sour cream on top.

Step 7: Top the dish with lettuce, cut tomatoes, and olives. Sprinkle top with cheddar cheese.

Step 8: Best serve hot. Enjoy!

Cheesy Taco Casserole

Rebecca It’s Taco Tuesday! My favourite day of the week. It’ll be raining taco again or not. Today is different, it is not gonna be your regular Taco Tuesday. Because I… Main Dish Recipes Cheesy Taco Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds ground beef
• 1 (1 oz.) packet taco seasoning
• 4 eggs
• 3/4 cup whole milk
• 1 3/4 cups of biscuit mix or Bisquick
• 1/2 cup sour cream
• 2 cups lettuce, chopped or shredded
• 1 cup tomato, finely chopped
• 2 cups sharp cheddar cheese, grated
• black olives, sliced, optional
• kosher salt and freshly ground pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat to 400 degrees F. With a non-stick spray, lightly grease a 9 x 13-ich baking dish.

Step 2: Beat eggs and milk together in large bowl until combined. Stir in biscuit mix, salt, and pepper. Then set aside.

Step 3: Season beef first with salt and pepper then cook until browned. Once done, drain fat, then stir in the taco seasoning.

Step 4: Place the beef evenly in the prepared greased baking pan. Spread evenly the biscuit mix on top of beef.

Step 5: Put the baking dish in the oven and bake for 22-25 minutes or until the biscuit layer is golden brown.

Step 6: When done, remove from the oven. Let it cool for 10 minutes. Then spread the sour cream on top.

Step 7: Top the dish with lettuce, cut tomatoes, and olives. Sprinkle top with cheddar cheese.

Step 8: Best serve hot. Enjoy!

Who doesn’t love a cheeseburger? It’s one of the most comforting foods there is. And what if I tell you that there is such a thing as cheeseburger pie? I know, my family is crazy about it! It is very simple to make, just a few easy steps and you’ll have this meal on your table for dinner tonight. Not only that, but it is a complete meal itself. Once ingredients are cooked, pour it on a pie pan, pop in the oven wait 25 minutes and there you have it. Your dinner is served!

So whenever you are craving for a cheeseburger, and you want something out of ordinary, (amazingly delicious!) this dish is your go-to-meal.

INGREDIENTS

1 lb ground beef

1 small onion, diced

2 tsp mustard powder

1/2 cup cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1/2 cup of milk

1/2 cup half and half

2 Tbsp. onion soup mix

1/2 cup Bisquick

2 eggs

Salt and pepper to taste

How to make Impossible Cheeseburger Pie

Step 1: Ready the oven. Preheat to 400 degrees.

Step 2: In a large skillet, cook beef and onion along with the mustard powder until the meat is brown (it’s okay if the meat still has a little red to it, anyway, it will continue to cook in the oven) and the onion is translucent. Drain the grease. Greased a 9-inch pie pan and pour the mixture. Spread until the layer is even.

Step 3: Sprinkle cheddar and jack cheese over the meat and onion mixture. You can use your favourite cheese or whatever cheese you like!

Step 4: In a medium-sized bowl, whisk milk, half and half, onion soup mix, Bisquick, salt, pepper, mustard powder, and eggs. Mix well and pour on top of the cheese.

Step 5: Put in the oven to bake for 25 minutes. Once done, cool before serving. Enjoy!

Impossible Cheeseburger Pie

Rebecca Who doesn’t love a cheeseburger? It’s one of the most comforting foods there is. And what if I tell you that there is such a thing as cheeseburger pie? I… Main Dish Recipes Impossible Cheeseburger Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 tsp mustard powder
• 1/2 cup cheddar cheese, shredded
• 1/2 cup pepper jack cheese, shredded
• 1/2 cup of milk
• 1/2 cup half and half
• 2 Tbsp. onion soup mix
• 1/2 cup Bisquick
• 2 eggs
• Salt and pepper to taste

Instructions

Step 1: Ready the oven. Preheat to 400 degrees.

Step 2: In a large skillet, cook beef and onion along with the mustard powder until the meat is brown (it's okay if the meat still has a little red to it, anyway, it will continue to cook in the oven) and the onion is translucent. Drain the grease. Greased a 9-inch pie pan and pour the mixture. Spread until the layer is even.

Step 3: Sprinkle cheddar and jack cheese over the meat and onion mixture. You can use your favourite cheese or whatever cheese you like!

Step 4: In a medium-sized bowl, whisk milk, half and half, onion soup mix, Bisquick, salt, pepper, mustard powder, and eggs. Mix well and pour on top of the cheese.

Step 5: Put in the oven to bake for 25 minutes. Once done, cool before serving. Enjoy!

When cooking we need to be creative. Most of the time we just toss whatever we find in the pan and create a dish that’s never been cook by anyone before! And after a while, everybody is making it. Crazy, right?

Today, I came across a very interesting recipe. It is so simple that I decided to cook it now. We just need rice, some broth and onion soup, and an entire stick of butter. Put everything together and let the oven do the rest.

I love rice, we can do whatever we want with it. Cook it plain or with other ingredients, it doesn’t matter. Normally, what I do is just add butter on top of it. That is why I am intrigued by how this butter baked rice will taste like when cook. All I know is that it will be amazing! Imagine the sweet and savoury flavour of the French Onion Soup, the butteriness of the butter coming together, this is gonna be the most delicious rice you ever tasted! I can’t wait! (By the way, the rice once popped in the oven, we need to wait for an hour to cook)

I think my rice is done. I am excited! Let’s how a look shall we?

INGREDIENTS

1 cup of long-grain white rice, uncooked

1 (10 oz) can condense French Onion soup

1 (10 oz) can condensed beef broth

1/2 cup (1 stick) unsalted butter, sliced

HOW TO MAKE BUTTER BAKED RICE

Step 1: Ready the oven. Preheat to 425 degrees F.

Step 2: Stir the rice, soup, and broth in a 9 x 9-inch baking pan.

Step 3: Cut butter into big cubes. Arrange over the top and cover the dish tightly with foil.

Step 4: Put in the oven and bake for 30 minutes. This time remove the foil and bake for another 30 minutes.

Step 5: Remove from the oven. Serve and enjoy!

Stick of Butter Baked Rice

Rebecca When cooking we need to be creative. Most of the time we just toss whatever we find in the pan and create a dish that’s never been cook by anyone… Main Dish Recipes Stick of Butter Baked Rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of long-grain white rice, uncooked
• 1 (10 oz) can condense French Onion soup
• 1 (10 oz) can condensed beef broth
• 1/2 cup (1 stick) unsalted butter, sliced

Instructions

Step 1: Ready the oven. Preheat to 425 degrees F.

Step 2: Stir the rice, soup, and broth in a 9 x 9-inch baking pan.

Step 3: Cut butter into big cubes. Arrange over the top and cover the dish tightly with foil.

Step 4: Put in the oven and bake for 30 minutes. This time remove the foil and bake for another 30 minutes.

Step 5: Remove from the oven. Serve and enjoy!

I am a fan of Mexican dishes. They are like my kryptonite. And this baby is one of my favourites! I just love how the flavours burst in my mouth. The gooeyness of the cheese, richness, and creaminess of the dish is just wow! The green chiles and chicken broth bring all this to the next level.

Ingredients

8-10 flour tortillas

1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]

1-2 (4 oz.) cans green chiles

3 cups of cooked chicken, shredded

2 cups of Mexican blend cheese, grated, divided [1 cup; 1 cup]

2 cups of low-sodium chicken broth

3 Tbsp. unsalted butter

3 Tbsp. all-purpose flour

1 Tbsp. lime juice

1 tsp. cumin

1/2 tsp. chilli powder

kosher salt and freshly ground pepper, to taste

fresh cilantro, garnish, optional

Preparation

Ready the oven. Preheat to 350 degrees F. With non-stick spray, lightly grease a 9 X 13-inch baking pan.

In a medium-size mixing bowl, stir 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin, and chilli powder. Season with salt and pepper.

Fill the tortillas with 2 to 3 tablespoon of chicken mixture. Place in the baking pan, seam side down.

Melt butter over medium-high heat. Whisk in flour and cook for about 5 to 7 minutes or until golden brown. Season with salt and pepper, pour in chicken broth while whisking gradually, and add the green chillies. Stir in the remaining 1/2 cream cheese and cook for another 5 to 7 minutes, or until thickened.

Remove pan from heat. Pour sauce over the enchiladas. Top with remaining cheese (I like mine more).

Place the baking dish in the oven and bake for 22 to 25 minutes or until the cheese and filling is melted and bubbly.

This step is optional but you can also broil for 3 to 5 minutes, or until slightly browned.

When done remove from the oven and let it rest for about 10 to 12 minutes. Once set, garnish with fresh cilantro. Serve and experience Mexico in every bite.

Rebecca I am a fan of Mexican dishes. They are like my kryptonite. And this baby is one of my favourites! I just love how the flavours burst in my mouth.… Main Dish Recipes Cream Cheese Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 8-10 flour tortillas
• 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
• 1-2 (4 oz.) cans green chiles
• 3 cups of cooked chicken, shredded
• 2 cups of Mexican blend cheese, grated, divided [1 cup; 1 cup]
• 2 cups of low-sodium chicken broth
• 3 Tbsp. unsalted butter
• 3 Tbsp. all-purpose flour
• 1 Tbsp. lime juice
• 1 tsp. cumin
• 1/2 tsp. chilli powder
• kosher salt and freshly ground pepper, to taste
• fresh cilantro, garnish, optional

Instructions

Ready the oven. Preheat to 350 degrees F. With non-stick spray, lightly grease a 9 X 13-inch baking pan.

In a medium-size mixing bowl, stir 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin, and chilli powder. Season with salt and pepper.

Fill the tortillas with 2 to 3 tablespoon of chicken mixture. Place in the baking pan, seam side down.

Melt butter over medium-high heat. Whisk in flour and cook for about 5 to 7 minutes or until golden brown. Season with salt and pepper, pour in chicken broth while whisking gradually, and add the green chillies. Stir in the remaining 1/2 cream cheese and cook for another 5 to 7 minutes, or until thickened.

Remove pan from heat. Pour sauce over the enchiladas. Top with remaining cheese (I like mine more).

Place the baking dish in the oven and bake for 22 to 25 minutes or until the cheese and filling is melted and bubbly.

This step is optional but you can also broil for 3 to 5 minutes, or until slightly browned.

When done remove from the oven and let it rest for about 10 to 12 minutes. Once set, garnish with fresh cilantro. Serve and experience Mexico in every bite.

So, I was browsing the internet last week looking for new recipes when I stumbled upon this amazing recipe. I tried it and I was so glad that I did because not only that it is simple to make, it has strawberries in it too! It’s my favourite! I’m sure it’s gonna be a treat to all strawberry lovers out there. Give it a try. I promise you, it’ll become your favourite too! Enjoy!

What you need:

For the Blondie Batter:

1 cup butter, room temp

3/4 cup sugar

1 egg

1/4 cup lemon juice

2 1/4 cups flour

1/2 tsp of baking powder

1/2 tsp salt

1 cup diced fresh strawberries

For the Glaze:

1 cup powdered sugar

1 Tbsp strawberry puree (2 large strawberries, see instructions below)

1/2 – 1 tablespoon lemon juice (enough to thin the glaze to spreadable consistency)

How to make Strawberry Lemonade Blondies

Ready the oven. Preheat to 350 degrees C. Put parchment paper in a 9-inch square baking pan.

Mix butter and sugar in a large bowl. Whisk until it becomes fluffy then, add the egg. You can use a hand mixer to get the best result.

Add the lemon juice in the same bowl. (At this point, the lemon juice will not mix with the other ingredients. Don’t worry.)

In a different bowl, whisk together baking powder, flour and, salt. then, add to the batter and whisk until well-mixed.

Add in the sliced strawberries. Layout the batter into the pan. Make sure to spread evenly.

Bake inside the oven for 30-35 minutes or until the edges are golden. Use a toothpick to know the doneness of the cake. Once done, let it cool.

Puree the strawberries in the food processor. (Remember to cut off the calyx.) Add pressure to get 1 tbsp of puree.

Whisk the puree, sugar, and lemon juice in a medium bowl until smooth. (If the glaze is thick, add lemon juice and add sugar if it is thin.)

Pour in the glaze over the blondies and spread gently. Let the flavours incorporate before slicing.

Strawberry lemonade blondies to die for!

Rebecca So, I was browsing the internet last week looking for new recipes when I stumbled upon this amazing recipe. I tried it and I was so glad that I did… Main Dish Recipes Strawberry lemonade blondies to die for! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Blondie Batter:
• 1 cup butter, room temp
• 3/4 cup sugar
• 1 egg
• 1/4 cup lemon juice
• 2 1/4 cups flour
• 1/2 tsp of baking powder
• 1/2 tsp salt
• 1 cup diced fresh strawberries
• For the Glaze:
• 1 cup powdered sugar
• 1 Tbsp strawberry puree (2 large strawberries, see instructions below)
• 1/2 - 1 tablespoon lemon juice (enough to thin the glaze to spreadable consistency)

Instructions

Ready the oven. Preheat to 350 degrees C. Put parchment paper in a 9-inch square baking pan.

Mix butter and sugar in a large bowl. Whisk until it becomes fluffy then, add the egg. You can use a hand mixer to get the best result.

Add the lemon juice in the same bowl. (At this point, the lemon juice will not mix with the other ingredients. Don't worry.)

In a different bowl, whisk together baking powder, flour and, salt. then, add to the batter and whisk until well-mixed.

Add in the sliced strawberries. Layout the batter into the pan. Make sure to spread evenly.

Bake inside the oven for 30-35 minutes or until the edges are golden. Use a toothpick to know the doneness of the cake. Once done, let it cool.

Puree the strawberries in the food processor. (Remember to cut off the calyx.) Add pressure to get 1 tbsp of puree.

Whisk the puree, sugar, and lemon juice in a medium bowl until smooth. (If the glaze is thick, add lemon juice and add sugar if it is thin.)

Pour in the glaze over the blondies and spread gently. Let the flavours incorporate before slicing.

I love spring and this recipe reminds me of it every time. One bite and I’m in love! The fresh strawberries and rhubarb with the crunchy crumb topping is just amazing. Plus, it is so simple to make.

Ingredients

1 prepared pie crust (store-bought or make your own)

PIE FILLING:

16 oz strawberries, fresh with stems removed & sliced thin

1 cup of diced fresh rhubarb

1 cup sugar

1/3 cup flour

2 large eggs, room temp

1/2 cup reduced-fat sour cream or plain yogurt

1/2 tsp vanilla extract

CRUMB TOPPING:

2 1/2 Tbsp of brown sugar

2 Tbsp sugar

1/2 tsp ground cinnamon

a pinch of freshly grated nutmeg

1/4 cup butter, melted

1/2 cup + 2 1/2 teaspoon flour

How to make Strawberry Rhubarb Cream Pie

Step 1: Prepare the oven. Preheat to350 degrees F.

Step 2: Put the preferred pie crust into a pie pan. Crease the edges as desired.

Step 3: Place cut strawberries at the bottom of the crust. Sprinkle half of the rhubarb over strawberries. Repeat step until all the strawberries reach the top of the crust.

Step 4: Put sugar and flour in a bowl and mix well. Add eggs, sour cream, and vanilla. Blend in a mixer on medium speed for about 2 minutes. Pour over the mixture on top of the pie crust.

Step 5: In another bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in the melted butter and mix until combine. Add the flour and stir. Make sure that the mixture is clump together. Crumble evenly over the pie mixture.

Step 6: Brush the edges of the pie crust with an egg wash. Then bake at 350 degrees F for an hour and ten minutes.

Step 7: Once done. Cool completely on a wire rack for at least 4 hours. (I know four hours is a long time, and the kids can’t wait but to make sure that the cream is set, we have to wait.)

Strawberry Rhubarb Cream Pie

Rebecca I love spring and this recipe reminds me of it every time. One bite and I’m in love! The fresh strawberries and rhubarb with the crunchy crumb topping is just… Main Dish Recipes Strawberry Rhubarb Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 prepared pie crust (store-bought or make your own)
• PIE FILLING:
• 16 oz strawberries, fresh with stems removed & sliced thin
• 1 cup of diced fresh rhubarb
• 1 cup sugar
• 1/3 cup flour
• 2 large eggs, room temp
• 1/2 cup reduced-fat sour cream or plain yogurt
• 1/2 tsp vanilla extract
• CRUMB TOPPING:
• 2 1/2 Tbsp of brown sugar
• 2 Tbsp sugar
• 1/2 tsp ground cinnamon
• a pinch of freshly grated nutmeg
• 1/4 cup butter, melted
• 1/2 cup + 2 1/2 teaspoon flour

Instructions

Step 1: Prepare the oven. Preheat to350 degrees F.

Step 2: Put the preferred pie crust into a pie pan. Crease the edges as desired.

Step 3: Place cut strawberries at the bottom of the crust. Sprinkle half of the rhubarb over strawberries. Repeat step until all the strawberries reach the top of the crust.

Step 4: Put sugar and flour in a bowl and mix well. Add eggs, sour cream, and vanilla. Blend in a mixer on medium speed for about 2 minutes. Pour over the mixture on top of the pie crust.

Step 5: In another bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in the melted butter and mix until combine. Add the flour and stir. Make sure that the mixture is clump together. Crumble evenly over the pie mixture.

Step 6: Brush the edges of the pie crust with an egg wash. Then bake at 350 degrees F for an hour and ten minutes.

Step 7: Once done. Cool completely on a wire rack for at least 4 hours. (I know four hours is a long time, and the kids can't wait but to make sure that the cream is set, we have to wait.)

Side dish balances the main dish. They may not be the star of the show but no meal is complete without them. I guess everybody will agree with me about that. And when we think of what meal to cook, we always make sure that the side and the main dishes complement.

Zucchini and Squash Au Gratin is something I never thought before. I was used to traditional side dishes until I came across this recipe. What’s not to love? It is pretty easy to make, simple and could go along with just about anything!

My boy even if he dislikes zucchini, he can’t resist! He enjoys every bite and always want more. I know that when you try this, you will never look back! So when you are preparing your meal tonight and you run out of ideas what side dish to cook, try this and I’m sure your family would want more!

Ingredients

2 Tbsp butter

1 large zucchini, sliced

1 large yellow squash, sliced

2 medium shallots, minced

1 tsp garlic (fresh or jar)

1/2 cup heavy cream

shredded cheese, just a handful to sprinkle

salt and pepper, to taste

sprinkle of oregano

Parmesan cheese, to taste

How to make Zucchini and Squash Au Gratin

Step 1: Ready the oven. Preheat to 450 degrees.

Step 2: In a large pan, put butter and saute shallots and garlic. Cook until shallots are clear.

Step 3: Add the zucchinis, squash, and heavy cream. Sprinkle in salt, pepper, and cheese.

Step 4: Cook for about 8-10 minutes or until it’s bubbly.

Step 5: Pour into an oven-safe baking dish. Add a little or more parmesan and shredded cheese. (I like mine with more cheese!)

Step 6: Let’s get baking. Put the baking dish in the oven. Bake for about 10-14 minutes or until mixture is bubbly and the top is golden brown.

Serve alongside any meal. Enjoy!

Zucchini and Squash Au Gratin

Rebecca Side dish balances the main dish. They may not be the star of the show but no meal is complete without them. I guess everybody will agree with me about… Main Dish Recipes Zucchini and Squash Au Gratin European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Tbsp butter
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 2 medium shallots, minced
• 1 tsp garlic (fresh or jar)
• 1/2 cup heavy cream
• shredded cheese, just a handful to sprinkle
• salt and pepper, to taste
• sprinkle of oregano
• Parmesan cheese, to taste

Instructions

Step 1: Ready the oven. Preheat to 450 degrees.

Step 2: In a large pan, put butter and saute shallots and garlic. Cook until shallots are clear.

Step 3: Add the zucchinis, squash, and heavy cream. Sprinkle in salt, pepper, and cheese.

Step 4: Cook for about 8-10 minutes or until it's bubbly.

Step 5: Pour into an oven-safe baking dish. Add a little or more parmesan and shredded cheese. (I like mine with more cheese!)

Step 6: Let's get baking. Put the baking dish in the oven. Bake for about 10-14 minutes or until mixture is bubbly and the top is golden brown.

Serve alongside any meal. Enjoy!