Best 2 Scalloped Zucchini Squash Recipes

Scalloped zucchini squash is a classic summer dish that combines the fresh flavors of zucchini and summer squash with a creamy sauce and crisp breadcrumbs. This versatile dish can be served as a main course or a side dish, and can be easily customized to suit your taste. Whether you prefer a cheesy, creamy sauce or a lighter, more flavorful sauce, there is a scalloped zucchini squash recipe out there for everyone. In this article, we will explore some of the best recipes for scalloped zucchini squash, so you can find the perfect one to fit your taste and dietary needs.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

Tips:

- Choose tender zucchini and yellow squash. Overgrown vegetables may have a bitter taste and a tough texture. - Use a mandoline or sharp knife to slice the vegetables evenly. This will ensure even cooking. - Adding salt and pepper to the squash and zucchini mixture before layering it in the casserole dish helps bring out the flavor of the vegetables. - You can substitute breadcrumbs with crushed crackers, cornbread crumbs, or even tortilla chips. - If you like cheese, sprinkle some Parmesan or Gruyère cheese on top before baking. - Cover the casserole dish with aluminum foil during baking to prevent the top from getting too brown. - Let the casserole cool slightly before serving to allow the flavors to meld.

Conclusion:

Scalloped zucchini squash is a delicious and easy-to-make side dish. With just a few simple ingredients and a bit of time, you can have a dish that is both flavorful and visually appealing. The tender vegetables, creamy sauce, and golden-brown topping make this dish a hit with everyone. Whether you are serving it at a family dinner or a special occasion, scalloped zucchini squash is sure to be a crowd-pleaser.