Easy Scalloped Zucchini #vegetarian #vegetables

Easy Scalloped Zucchini #vegetarian #vegetables

This Easy Cheesy Scalloped Zucchini is a delightful side dish stacked with zucchini and summer squash, all robed in a smooth gooey sauce that will make them lick your plate clean! On the off chance that you love zucchini (and happen to have 100 in your nursery!) this formula is the thing that you need!

Zucchini is the vegetable of the mid year and this Cheesy Scalloped Zucchini is the most ideal approach to appreciate it! Fortunately we live in a day where regardless of zucchini not continually being in season, you can generally get it at the store since I unquestionably need to have this side dish on my menu consistently. In what manner can one not?! Folks, I need to wash in that cheddar sauce it's so great. I've conceptualized an entire rundown of different nourishments I can eat it on the grounds that it's simply everything I can consider right now.

What Should I Serve Scalloped Zucchini With?
This is an extraordinary side dish to all your flame broiled and heated meats just as fish. Everybody makes certain to eat a second serving of veggies with this zucchini dish!

Also Try Our Recipe : THAI CUCUMBER SALAD

Easy Scalloped Zucchini #vegetarian #vegetables

INGREDIENTS

  • 1/2 sweet onion sliced
  • 4 zucchini or summer squash
  • 2 cloves garlic minced
  • 3 tablespoons butter divided
  • 1 tablespoon flour
  • 1 cup half & half cream
  • 1 cup monterey jack cheese shredded
  • 1/2 cup Parmesan Cheese grated, divided
  • 1/4 teaspoon salt
  • Fresh cracked pepper

INSTRUCTIONS

  1. Preheat oven to 450 degrees F.
  2. Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9x9 casserole dish if your pan isn't oven safe).
  3. Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.
  4. Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9x9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.

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