Italian Cheese Scalloped Zucchini

• Vegetarian

• Produce

  • 1 Garlic powder
  • 3 Zucchini, large

• Baking & Spices

  • 3 tbsp Flour
  • 1 Pepper
  • 1 Salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Italian blend cheese
  • 1 1/2 cups Milk

Found on cozycountryliving.com

Description

Ingredients

• 3 large zucchini ( or 2 with 1 yellow squash)
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 1/2 cups milk
• 2 cups shredded Italian Blend Cheese, divided
• salt
• pepper
• garlic powder

Directions

• Preheat your oven to 350 degrees.
• Lightly spray a 9 x 13 baking or casserole dish with non stick cooking spray.
• Slice your zucchini into 1/4 inch slices, they dont have to be perfect:)
• Layer the bottom of the casserole dish with half of the sliced zucchini.
• Season the layer of zucchini with salt, pepper and garlic powder.
• In a medium sauce pan, melt the butter on low, then add the flour.
• Whisk together until incorporated and golden brown.
• Slowly add the milk and continue whisking until smooth and thickened.
• When its smooth, add 1 cup of the cheese and stir until completely melted.
• Remove from the heat.
• Pour half of the cheese sauce across the first layer of zucchini.
• Place the remaining zucchini on top of the sauce and make your second layer.
• Season that layer well with salt, pepper and garlic powder.
• Cover with remaining sauce and top with the other 1 cup of shredded cheese.
• Bake uncovered for about 30 minutes.
• To get those nice golden brown spots on the cheese, place the zucchini under the broiler for a few minutes, but watch closely being careful to not let it burn.
• Remove from the oven and serve warm.
• Serves 6 to 8.
• Enjoy!