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Wednesday, July 29, 2009

Scalloped Zucchini recipe


If you like scalloped potatoes, you'll probably enjoy this scalloped zucchini recipe I came up with. It's very easy and uses up a lot of extra zucchini. Bonus: the kids liked it! It's not an exact recipe so I hope it's not confusing.

Scalloped Zucchini Recipe
Salt & Pepper

Wash the zucchini and slice into 1/4" thick slices. I used grandma's old mandolin. I believe I used about 7 small & medium sized zucchini.

My mom stopped by and I put her to work slicing.

Next, place the sliced zucchini into a large pan in a single layer. Sprinkle with a dusting of flour. Enough so the entire layer is covered in a light dusting. Then sprinkle with a bit of salt & pepper and a bit of cheese (I used Colby). Repeat layer one more time.

Then pour on the milk. Enough so the milk just barely covers all the zucchini.

Bake at 350 degrees until zucchini is soft and sauce is thick (about 45 minutes).




  1. "Enough so the milk just barely covers all the zucchini."

    Oh no! you didn't tell me zucchini floats! Oh well, I'll just bake it a little extra it should be alright.