Ingredients for Scalloped Potato And Zucchini Casserole
- Yukon Gold Potatoes
- 2 medium zucchini, thinly sliced
- Onion
- Garlic Cloves
- 1 tablespoon granulated sugar
- 8 oz goat cheese, softened
- Fat Free Ricotta Cheese
- Crushed Red Pepper Flakes
- Salt & Pepper
- Extra Virgin Olive Oil
- Reduced Fat Milk
- Seasoned Dry Bread Crumb
- 2 tablespoons butter, cut into cubes
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How to Make Scalloped Potato And Zucchini Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and season with salt and pepper.
- Sauté until onions are tender, about 5-7 minutes. Stir in 1 tablespoon of sugar and crushed red pepper flakes. Continue cooking until onions are caramelized, about 5-7 more minutes.
- Add minced garlic and cook for 1 minute more. Remove from heat and let cool.
- In a medium bowl, combine softened goat cheese and ricotta cheese. Season with salt and pepper to taste.
- Layer 1/3 of the potato slices in the prepared baking dish. Top with 1/3 of the zucchini slices.
- Dollop 1/3 of the goat cheese mixture over the potatoes and zucchini.
- Spread 1/2 of the caramelized onions over the cheese.
- Repeat layers (potatoes, zucchini, goat cheese mixture, onions) two more times.
- Top with the remaining goat cheese mixture.
- Pour milk evenly over the casserole.
- Sprinkle breadcrumbs over the top and dot with butter cubes.
- Cover the baking dish with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
27g
Fat
31g
Carbs
8g
