Scalloped Garden Vegetables Recipe

Name: Scalloped Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 summer squash; 1 zucchini; 1 or 2 tomatoes; 1 onion; 3/4 c. melted butter; 1/2 tsp. basil; 1/2 tsp. oregano; 1/4 tsp. rosemary; 1/4 tsp. thyme; 1/4 tsp. cumin; 1/2 c. bread crumbs; 4 Tbsp. Parmesan cheese; 1 pkg. Mozzarella cheese

Servings: persons

1 summer squash
1 zucchini
1 or 2 tomatoes
1 onion
3/4 c. melted butter
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. cumin
1/2 c. bread crumbs
4 Tbsp. Parmesan cheese
1 pkg. Mozzarella cheese

1
Slice vegetables and layer a casserole with squash, zucchini, tomato and onion.
2
Use seasonings on each layer of vegetables.
3
An alternate method is to combine vegetables in large bowl and mix thoroughly with seasonings.
4
This coats them well.
5
Then put in a casserole dish and drizzle with 1/4 cup butter.
6
Bake, uncovered, at 450u00b0 for 20 minutes.
7
Put Mozzarella on top and combine bread crumbs with remaining butter.
8
Top with Parmesan and bake, uncovered, 10 minutes longer or until cheese melts.

550

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 13 ingredients. The key ingredients include: 1 summer squash, 1 zucchini, 1 or 2 tomatoes, 1 onion, and more.

Yes, Scalloped Garden Vegetables 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.

Scalloped Garden Vegetables

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