Best 2 Scalloped Zucchini Squash Recipes

**Scalloped Zucchini Squash: A Culinary Symphony of Summer Flavors**

As the sun-drenched days of summer paint the earth with vibrant hues, our kitchens become alive with the symphony of fresh, seasonal produce. Among these culinary treasures, the zucchini squash stands tall, its delicate flesh and mild flavor inviting a myriad of culinary interpretations. One such interpretation is the scalloped zucchini squash, a classic dish that elevates this humble vegetable to a gourmet delight. This article presents a curated collection of scalloped zucchini squash recipes, each offering a unique twist on this timeless dish. From the classic creamy casserole to innovative skillet variations, these recipes are guaranteed to tantalize your taste buds and make zucchini squash the star of your summer table.

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 firm and fresh zucchini squash: Look for zucchini squash that is firm and free of blemishes. Avoid zucchini squash that is soft or has brown spots.
Slice the zucchini squash evenly: This will help the zucchini squash cook evenly. Use a sharp knife to slice the zucchini squash into 1/4-inch thick slices.
Use a large skillet: A large skillet will help the zucchini squash cook evenly and prevent it from overcrowding.
Cook the zucchini squash over medium heat: This will help the zucchini squash cook through without burning.
Add the cheese and breadcrumbs: Once the zucchini squash is cooked through, add the cheese and breadcrumbs. Stir until the cheese is melted and the breadcrumbs are golden brown.
Serve the scalloped zucchini squash immediately: Scalloped zucchini squash is best served hot out of the oven.

Conclusion:

Scalloped zucchini squash is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. With its creamy cheese sauce and crispy breadcrumb topping, scalloped zucchini squash is sure to be a hit with everyone at the table.