Prep Time: 10 mins | Cook Time: 46 mins | Total Time: 56 mins | Yield: 6 Servings
The rich cheesy taste of this Cheesy Scalloped Zucchini will surely satisfy all your cravings today! Give this recipe a try now and prepare to fall in love! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
4 zucchini or summer squash
½ c Parmesan Cheese grated, divided
1 c half & half cream
1 c Monterey jack cheese shredded
2 cloves garlic minced
½ sweet onion sliced
¼ tsp salt
Fresh cracked pepper
1 tbsp flour
3 tbsp butter divided
Directions:
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Place an oven-proof skillet on the stove and turn the heat to medium.
Add 2 tbsp of butter and allow it to melt.
Add onions and sauté until soft.
Add the zucchini and sauté until soft. Make sure to stir from time to time.
Add the garlic and sauté until aromatic.
Sprinkle salt and pepper to season, then transfer sauteed veggies into a 9×9-inch casserole dish and spread them evenly.
In the same skillet, add the rest of the butter and allow it to melt.
Add the flour, then whisk and cook for about a minute to remove the raw taste.
Add the cream and whisk until well mixed, then allow the mixture to boil.
Turn the heat down to low and simmer for another 2 minutes or until the texture of the sauce becomes thick.
Add ¼ cup of Parmesan cheese and Monterey Jack cheese. Stir until well blended.
Remove the skillet from the heat, then sprinkle salt to season.
Put the sauteed veggies back into the skillet and toss until well combined.
Sprinkle a generous amount of cheese on top.
Garnish with herbs and pepper.
Serve and enjoy!
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