Cheesy Scalloped Zucchini
And for the Zucchini You Can't Even Compost Fast Enough
Here's a five-minute microwave scalloped zucchini that costs you no oven, one dish, and so delicious, your kid will eat it.Servings: 4 as a side
Equipment
- 1 2-4 qt glass casserole dish with lid
- 1 cutting board and knife
Ingredients
- 2 medium zucchini sliced into 1/4" rounds
- 8-12 slices american cheese
- 1 medium onion, sliced optional
- salt
- pepper
Instructions
- Spray bowl with cooking spray (or butter).
- Add a layer of zucchine rounds, about 1/2 inch deep.
- Add a layer of onion slices, if using.
- Add a fine dusting of salt and pepper.
- Add American cheese, one layer, tear slices to fit.
- Repeat layers until bowl is full or zucchini used up. Be sure the top layer is cheese.
- Cover with lid and microwave on high 5 minutes.
- Uncover and microwave another 5 minutes or until cheese is melted and a fork slid into the dish finds no resistance from the zucchini (fully cooked).
Notes
Ideally, let sit 5 minutes before serving. It reheats well as left-overs too. Yellow summer squash works in this recipe as well.
Yes, American cheese. It melts into an actual sauce instead of breaking into a greasy puddle, and that's the whole trick. This is layered, cheesy, and comes together in minutes — a lasagna's easygoing cousin who never learned to cook but somehow always brings something good.