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)

review

Recipe by

Jennifer Jones

@Jenn394

Columbus, GA

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.

(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 20 Min

Ingredients For scalloped zucchini squash

6 sm

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

How To Make scalloped zucchini squash

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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scalloped zucchini squash

Ingredients For scalloped zucchini squash

How To Make scalloped zucchini squash

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