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    You are in: Home / Recipes / Cauliflower Zucchini Scalloped Potatoes Recipe
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    Cauliflower Zucchini Scalloped Potatoes

    Cauliflower Zucchini Scalloped Potatoes. Photo by Queen Dana

    1/1 Photo of Cauliflower Zucchini Scalloped Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    40 mins

    1 hrs

    NELady's Note:

    From Everyday with Rachael Ray Mag, March 2009.

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    Ingredients:

    Serves: 8

    Yield:

    dish

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350*F.
    2. 2
      Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
    3. 3
      Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
    4. 4
      Let cool for 10 minutes before serving.

    Ratings & Reviews:

    • on May 28, 2009

      25

      This recipe did not work out for me. I used a parmesan and gruyere mixture and added a clove of garlic but other than that I didn't change the recipe. I thought I had cut the potatoes thin enough but the potatoes were a little under cooked and the whole things was kinda of watery. Made for ZWT5.

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    • on February 14, 2009

      45

      I would have given it a 5 star, but after I did all the work, there was no oven temperature here that I could see. If I was blind, I am sorry. Great recipe though. I used Monteray Jack cheese, and unsweetened almond milk. Also used Carbolose flour instead of flour. and Ezekiel Bread for the crumbs.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2009

      55

      I made this for dinner last night. I subbed gruyere for the parmesan because I was trying to use it up, used shim milk and I didn't have enough zucchini. This is great. The kids ate it also and didn't seem to notice that it wasn't our usual cheesy, high fat scalloped potatoes. Thanks for posting NELady!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cauliflower Zucchini Scalloped Potatoes

    Serving Size: 1 (316 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.7
     
    Calories from Fat 40
    20%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 13.4 mg
    4%
    Sodium 239.5 mg
    9%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.0 g
    24%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    whole wheat breadcrumbs

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