Cauliflower Zucchini Scalloped Potatoes

From Everyday with Rachael Ray Mag, March 2009.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 dish

Ingredients

•  cooking spray
• 1  head cauliflower, cut into florets
• 1  onion, half chopped and half thinly sliced
• 1  cup 2% low-fat milk
• 1  cup  grated parmesan cheese
• 2  tablespoons flour
•  salt and pepper
• 1⁄4 cup  whole wheat breadcrumbs
• 2  lbs  yellow-fleshed potatoes, peeled and thinly sliced crosswise
• 1 1⁄4 lbs zucchini, sliced lengthwise

Directions

1. Preheat oven to 350*F.
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. 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. Let cool for 10 minutes before serving.