Scalloped Zucchini And Potatoes Recipe

Name: Scalloped Zucchini And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 sliced new potatoes; 2 Tbsp. oil; 2 medium onions; garlic; 1 tsp. salt; 1 tsp. pepper; 1 tsp. basil; 1 tsp. oregano; 1 tsp. thyme; 1/3 c. buttermilk; 1 1/2 c. large zucchini slices; 1 1/2 c. grated Cheddar cheese; 1/3 c. grated Parmesan cheese

Servings: persons

5 sliced new potatoes
2 Tbsp. oil
2 medium onions
garlic
1 tsp. salt
1 tsp. pepper
1 tsp. basil
1 tsp. oregano
1 tsp. thyme
1/3 c. buttermilk
1 1/2 c. large zucchini slices
1 1/2 c. grated Cheddar cheese
1/3 c. grated Parmesan cheese

1
Spread sliced potatoes over bottom of lightly greased 9 x 13-inch loaf pan.
2
Saute onions in oil with garlic until softened. Mix together basil, oregano and thyme.
3
Add 1/2 of mixture to onions.
4
Distribute onions evenly over potatoes; dribble with buttermilk.
5
Arrange one layer of zucchini slices to cover potato-onion mixture.
6
Sprinkle with remaining herbs; salt and pepper lightly.
7
Spread Cheddar cheese evenly over zucchini, then sprinkle on Parmesan cheese.
8
Cover with foil; bake in a 375u00b0 oven for 35 to 40 minutes, or until potatoes are tender.

790

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: 5 sliced new potatoes, 2 Tbsp. oil, 2 medium onions, garlic, and more.

Yes, Scalloped Zucchini And 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.

Scalloped Zucchini And Potatoes

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