PREP TIME: 10 mins | COOK TIME: 46 mins | TOTAL TIME: 56 mins | SERVINGS: 6
This is an amazing site loaded with zucchini and summer squash smothered in a deliciously creamy, cheesy sauce! So good you’ll end up licking your plate clean!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
3 tbsp butter divided
4 zucchini or summer squash
1/2 sweet onion sliced
2 cloves garlic minced
1 tbsp flour
1 c. half & half cream
1/4 tsp salt
Fresh cracked pepper
1 c. Monterey jack cheese shredded
1/2 c. Parmesan Cheese grated, divided
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 the butter has melted, add the onions to the skillet and cook for about 2 minutes until translucent. Add the zucchini along with the garlic and continue to cook for additional 6 minutes, stirring often, until almost soft. To taste, season with salt and pepper. When done, remove from the pan and transfer to a plate. If your pan is not oven-safe, you can use a 9 x 9inch casserole dish.
Step 3: In the pan, melt the rest of the 1 tbsp butter over medium heat. Stir in the flour and cook for about 30 seconds. Now, slowly add the cream, stirring every addition. Bring this to a boil, then decrease the heat to a simmer. Simmer for about 2 minutes, stirring until the mixture starts to thicken. Now, add the Monterey cheese along with 1/4 cup Parmesan, stirring continuously until melted and smooth. When done, turn the heat off, then stir in the salt.
Step 4: Return the veggies to the pan, mixing until coated. Alternately, you can pour the sauce over the veggies in the 9 x 9-inch pan, then sprinkle with the rest of the Parmesan cheese and black pepper.
Step 5: Place in the preheated oven and bake for about 15 minutes or until the top begins to brown. Remove from the oven when done and allow the cheesy scalloped zucchini to cool for at least 10 minutes before serving. Enjoy!
Ingredients
- 3 tbsp butter divided
- 4 zucchini or summer squash
- 1/2 sweet onion sliced
- 2 cloves garlic minced
- 1 tbsp flour
- 1 c. half & half cream
- 1/4 tsp salt
- Fresh cracked pepper
- 1 c. Monterey jack cheese shredded
- 1/2 c. Parmesan Cheese grated, divided
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: In an oven-proof skillet, melt 2 tbsp butter. Once the butter has melted, add the onions to the skillet and cook for about 2 minutes until translucent. Add the zucchini along with the garlic and continue to cook for additional 6 minutes, stirring often, until almost soft. To taste, season with salt and pepper. When done, remove from the pan and transfer to a plate. If your pan is not oven-safe, you can use a 9 x 9inch casserole dish.
Step 3: In the pan, melt the rest of the 1 tbsp butter over medium heat. Stir in the flour and cook for about 30 seconds. Now, slowly add the cream, stirring every addition. Bring this to a boil, then decrease the heat to a simmer. Simmer for about 2 minutes, stirring until the mixture starts to thicken. Now, add the Monterey cheese along with 1/4 cup Parmesan, stirring continuously until melted and smooth. When done, turn the heat off, then stir in the salt.
Step 4: Return the veggies to the pan, mixing until coated. Alternately, you can pour the sauce over the veggies in the 9 x 9-inch pan, then sprinkle with the rest of the Parmesan cheese and black pepper.
Step 5: Place in the preheated oven and bake for about 15 minutes or until the top begins to brown. Remove from the oven when done and allow the cheesy scalloped zucchini to cool for at least 10 minutes before serving. Enjoy!
