3 Reviews

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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Queen Dana May 28, 2009

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.

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tiedyeddog88 February 14, 2009

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!

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Cookie16 February 12, 2009
Cauliflower Zucchini Scalloped Potatoes