PREP TIME: 10 mins | COOK TIME: 46 mins | TOTAL TIME: 56 mins | SERVINGS: 6
Zucchini and summer squash swimming in a luscious, creamy cheesy sauce. This fantastic side dish will have you licking your plate clean! Love zucchini? Then, I am pretty sure that you’ll enjoy this simple, easy recipe.
INGREDIENTS
1/2 sweet onion sliced
4 zucchini or summer squash
2 cloves garlic minced
3 tbsp butter divided
1 tbsp flour
1 c. half & half cream
1 c. Monterey jack cheese shredded
1/2 c. Parmesan Cheese grated, divided
1/4 tsp salt
Fresh cracked pepper
How to make Cheesy Scalloped Zucchini
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: In an oven-proof skillet, melt 2 tbsp butter. Once melted, add the onions and cook for about 2 minutes until translucent. Add in the zucchini and garlic and cook for another 6 minutes while occasionally stirring until almost soft. To taste, season with salt and pepper.
Step 3: Transfer to a plate or in an oven-safe 9 x 9-inch casserole dish.
Step 4: In a pan, melt the rest of the tbsp butter over medium heat. Stir in the flour and cook for about 30 seconds. A little at a time, add the cream, stirring regularly. Decrease the heat once boiling and simmer for about 2 minutes, stirring until the mixture started to thicken. Now, add in the Monterey cheese followed with 1/4 cup Parmesan a little at a time, stirring continuously until melted and smooth. Turn the heat off, then stir in the salt.
Step 5: Add the veggies back to the pan and mix until evenly coated. Alternately, you can pour the sauce over the veggies in the casserole dish. On top, sprinkle the rest of the Parmesan cheese and black pepper.
Step 6: Place in the preheated oven and bake for about 15 minutes until the top begins to brown. Remove from the oven and allow to cool for at least 10 minutes.
Step 7: Serve and enjoy!
Ingredients
- 1/2 sweet onion sliced
- 4 zucchini or summer squash
- 2 cloves garlic minced
- 3 tbsp butter divided
- 1 tbsp flour
- 1 c. half & half cream
- 1 c. Monterey jack cheese shredded
- 1/2 c. Parmesan Cheese grated, divided
- 1/4 tsp salt
- Fresh cracked pepper
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: In an oven-proof skillet, melt 2 tbsp butter. Once melted, add the onions and cook for about 2 minutes until translucent. Add in the zucchini and garlic and cook for another 6 minutes while occasionally stirring until almost soft. To taste, season with salt and pepper.
Step 3: Transfer to a plate or in an oven-safe 9 x 9-inch casserole dish.
Step 4: In a pan, melt the rest of the tbsp butter over medium heat. Stir in the flour and cook for about 30 seconds. A little at a time, add the cream, stirring regularly. Decrease the heat once boiling and simmer for about 2 minutes, stirring until the mixture started to thicken. Now, add in the Monterey cheese followed with 1/4 cup Parmesan a little at a time, stirring continuously until melted and smooth. Turn the heat off, then stir in the salt.
Step 5: Add the veggies back to the pan and mix until evenly coated. Alternately, you can pour the sauce over the veggies in the casserole dish. On top, sprinkle the rest of the Parmesan cheese and black pepper.
Step 6: Place in the preheated oven and bake for about 15 minutes until the top begins to brown. Remove from the oven and allow to cool for at least 10 minutes.
Step 7: Serve and enjoy!
