I love scalloped potatoes and I love zucchini .. so this recipe combines them to add more nutrients, yet still holds all flavor that regular scalloped potatoes have. To make the sauce that usually accompanies scalloped potatoes, it usually calls for flour, but I decided to use none to healthify it even more!
1 large potato, sliced
1-2 zucchinis, sliced (I used 1 large one, but zucchini size always differs)
1/3 cup butter
3 tbsp half an half
1/2 cup sour cream
1/2 cup yellow onion, diced
2/3 cup parmesan
1/3 cup chicken broth
Seasonings: garlic powder, salt and pepper
Preheat your oven to 375.
Peel and slice your potato, and slice your zucchini into thin slices, matching the thickness of your potato slices.
To make the sauce, combine butter, diced onion, sour cream, half n half, chicken broth, garlic powder, pepper & half of your parmesan. Mix till combined – consistency will be a little clumpy due to the onions.
In a baking dish, layer your slices then sauce, but feel free to layer however you want!! Meaning, combo of zucchini and potato, or full layers of potato topped with a full layer of zucchini. Either way works wonders. Top with your remaining sauce and parm!
Bake for 45 minutes or until the vegetables are tender. I like to broil for a few minutes to get that top layer nice and crispy!