Cauliflower Zucchini Scalloped Potatoes Recipe

Name: Cauliflower Zucchini Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 head cauliflower, cut into florets; 1 onion, half chopped and half thinly sliced; 1 cup 2% low-fat milk; 1 cup grated parmesan cheese; 2 tablespoons flour; salt and pepper; 1/4 cup whole wheat breadcrumbs; 2 lbs yellow-fleshed potatoes, peeled and thinly sliced crosswise; 1 1/4 lbs zucchini, sliced lengthwise

Servings: persons

cooking spray
1 head cauliflower, cut into florets
1 onion, half chopped and half thinly sliced
1 cup 2% low-fat milk
1 cup grated parmesan cheese
2 tablespoons flour
salt and pepper
1/4 cup whole wheat breadcrumbs
2 lbs yellow-fleshed potatoes, peeled and thinly sliced crosswise
1 1/4 lbs zucchini, sliced lengthwise

1
Preheat oven to 350*F.
2
Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
3
Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
4
Let cool for 10 minutes before serving.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking spray, 1 head cauliflower, cut into florets, 1 onion, half chopped and half thinly sliced, 1 cup 2% low-fat milk, and more.

Yes, Cauliflower Zucchini Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Zucchini Scalloped Potatoes

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