It’s zucchini and squash. Someone said it looked like Ratatouille, but the sauce is what makes it like scalloped potatoes.
It’s a really simple recipe that my MIL just jotted down from the internet, but thankfully I’ve been trying to decipher her recipes into something more coherent lately. Typing it up also makes it easier to print out and she puts THAT into her recipe binder. We tend to lose the scrap pages she uses to write this stuff down on.
Cheesy Zucchini and Squash Casserole
“Keto Scalloped Potatoes”
- 2 large zucchini
- 2 large squash
- 1 large onion, diced small (minced? diced?)
- 2 tablespoons butter
- 3/4 cup heavy cream
- onion powder, to taste
- garlic powder, to taste
- Parmesean Cheese
- Cream Cheese (1/2 block)
Spray a baking dish with cooking spray then sprinkle about half the onion on the bottom of the dish. Cut the zucchini and squash into 1/2 inch slices and arrange them in a baking dish. Alternating the colors makes it pretty. Sprinkle the rest of the onion over the vegetables.
To make the sauce, you do a basic cream sauce with the rest of the ingredients. Pour it over the vegetables then bake in the oven at 375°F for 45 minutes.
The end result is satisfying and tasty! It makes a great side dish for a keto meal.
My MIL made roasted cod and some sautéed mushrooms to go with the vegetables. It was so good! And the cod was on sale. $7 a pound as opposed to the normal $10. Expensive. I’m always thankful when my Inlaws make something outside my normal expense budget.
Thanks for stopping in! See you tomorrow.