scalloped zucchini squash

Name: Scalloped Zucchini Squash
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 6 small zucchini squash, cut into 1/4 inch slices; 1/2 teaspoon(s) salt; 1/2 cup(s) sour cream; 1 - egg, beaten; 1 cup(s) italian style shredded cheese; - minced fresh green onion; - salt and pepper to taste

(1 RATING)

205 Pinches 1 Photo

Jennifer Jones

Columbus, GA

Updated on Jun 4, 2012

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.

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prep time 15 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make scalloped zucchini squash

Step 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.

Step 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.
Step 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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