Scalloped Zucchini & Yellow Squash
Scalloped zucchini and yellow squash is a delicious and healthy alternative to traditional scalloped potatoes.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Scalloped Zucchini & Yellow Squash
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Slice the zucchini, yellow squash, onion, and garlic into thin rounds.
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In a large skillet, heat the olive oil over medium heat. Add the sliced onion and garlic and sauté until softened, about 5 minutes.
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Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute.
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Gradually whisk in the milk until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
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Remove the skillet from heat and stir in the cheddar cheese, parmesan cheese, fresh thyme, salt, and black pepper.
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In a greased baking dish, arrange the sliced zucchini and yellow squash in an even layer.
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Pour the cheese sauce over the zucchini and squash.
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Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
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Let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
