Best Scalloped Zucchini Squash Recipes

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SCALLOPED ZUCCHINI & YELLOW SQUASH



Scalloped Zucchini & Yellow Squash image

Beautiful, delicious melange. From book Southern Church Suppers. The little bit of sugar makes all the difference.

Provided by mammamia 2

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 tablespoons butter, melted
1 small onion, sliced
2 medium zucchini, sliced
2 medium yellow squash, sliced
2 firm tomatoes, cut into wedges
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper (or to taste, I use more)
3 -4 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350.
  • Mix sliced vegetables.
  • Mix melted butter with sugar, salt, oregano, and pepper.
  • Mix butter with veggies.
  • Spread in pan.
  • Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.

SCALLOPED ZUCCHINI SQUASH



Scalloped Zucchini Squash image

I found this one in an early 1980's cookebook years ago. As zucchini is one of my favorite veggies, I have used this recipe for years.

Provided by Jennifer Jones

Categories     Side Casseroles

Time 35m

Number Of Ingredients 7

6 small zucchini squash, cut into 1/4 inch slices
1/2 tsp salt
1/2 c sour cream
1 egg, beaten
1 c italian style shredded cheese
minced fresh green onion
salt and pepper to taste

Steps:

  • 1. Cook zucchini in salted water for a few minutes, but don't overcook. They should still be firm and a little crunchy. Drain well, and place in buttered casserole dish.
  • 2. Add beaten egg to sour cream, blend in the salt and pepper to taste, minced onion, and half of the grated cheese. Mix well.
  • 3. Pour mixture over zucchini, top with remaining cheese, and bake at 400 degrees for 20 minutes or until nice and bubbly.

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