SCALLOPED POTATO AND ZUCCHINI CASSEROLE
Make and share this Scalloped Potato and Zucchini Casserole recipe from Food.com.
Provided by Ewalla
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease a 9 x 13 inch pan.
- Preheat EVOO in a skillet over medium heat. Add onions and season with salt and pepper. Saute until tender then add 1 Tb sugar and a little crushed red pepper (make sure not to add to much). Continue cooking until carmelized (about 10 minutes). Add garlic and cook about 1 minute. Remove from heat and let cool.
- Meanwhile combine goat and ricotta cheeses. Season with salt and pepper to taste.
- Layer potato slices across one row of the pan. Layer next row with zucchini and continue alternating until you fill the bottom of the pan. (You may want to season the veggies before starting the cheese layer).
- Dollop 1/3 of goat cheese mixture on top of potatoes and zucchini.
- Spread half of the onions on top of the cheese.
- Repeat 3 layers then top with remaining goat cheese. Pour milk over casserole then top with breadcrumbs and butter cubes.
- Bake for about 25-30 minutes, covered with foil. Remove foil and bake about 15 minutes until top is browned. (I increased the heat to 400 for the last few minutes to get a crisper top).
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Lee Guy
[email protected]This casserole is a great way to use up leftover potatoes and zucchini. It's also a great dish to take to potlucks or parties.
Semuddu Robert
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ivan Nikolic
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover potatoes and zucchini.
abdoulie fowlis
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen zucchini.
Isma'il Yussif
[email protected]I'm not a big fan of zucchini, but I really enjoyed this casserole. The potatoes and cheese balanced out the zucchini flavor perfectly.
Gombosuren Lkhagvadorj
[email protected]This casserole is a great way to use up leftover potatoes and zucchini. It's also a great dish to take to potlucks or parties.
Sanjana Shima
[email protected]I love this casserole! It's so creamy and cheesy, and the zucchini adds a nice touch of flavor. I will definitely be making this again.
Fahad Akmal
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
SHAWAL ALI
[email protected]I'm not a big fan of casseroles, but this one is an exception. It's so creamy and cheesy, and the zucchini adds a nice touch of flavor.
Gc fagiani
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love that I can use frozen zucchini in a pinch.
Monique Clark (Moe)
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover potatoes and zucchini.
Christy Ortiz
[email protected]This is my new favorite casserole recipe. It's so creamy and cheesy, and the zucchini adds a nice touch of flavor.
Naim Naim
[email protected]I'm not a big fan of zucchini, but I really enjoyed this casserole. The potatoes and cheese balanced out the zucchini flavor perfectly.
Brian B
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love that I can use fresh zucchini from my garden.
anisha tamang
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Ethan Cooksey
[email protected]This casserole was a hit with my family! The potatoes and zucchini were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.