Monday, August 27, 2012

Italian Scalloped Zucchini Recipe


The garden has almost given up giving me any more zucchini's for the year, but I had one or two that I needed to use up.  I was inspired by this Scalloped Zucchini recipe at SchoolhouseTeachers.com, from Lori Boling of Loving Learning at Home.  I modified it quite a bit, but here is how I prepared it:

Ingredients:
  • 2 medium zucchini (about 3 cups) sliced very thin 
  • Shredded Italian cheese blend (1/2 of an 8 oz. bag)
  • 3 tablespoons melted butter
  • 3 tablespoons flour 
  • 1/8 cup milk
  • Salt and pepper to taste
1.  Slice the zucchini very thinly and lay on the bottom of a lightly greased baking pan.  (I used salted butter to grease my pan.)

2.  Drizzle 1 tablespoon of the melted butter on top of the zucchini slices, and sprinkle with 1 tablespoon flour, salt and pepper.  Top this layer with 1/3 of the cheese.

3.  Repeat with a fresh layer of zucchini on the first layer.  Repeat with the butter, flour, salt/pepper, and cheese.

4.  After the 3rd layer, pour the 3 tablespoons of milk on the top.

5.  Cover with foil and bake in a 350 degree oven for about 20-30 minutes, or until the zucchini is cooked through.  Remove foil and allow it to cook for an additional 5-10 minutes, or until the top is browned and bubbly.

My kids really enjoyed this dish, and I'm glad to have a way to use up the Italian cheese blend in my freezer.

Have you done anything unique with zucchini?

(Linking up to Try a New Recipe Tuesday.)

 
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