Thursday, September 1, 2011


 I recently posted about Easy Zucchini Scalloped Potatoes as a way to use up a bumper crop of zucchini. For last Sunday dinner, I experimented and came up with an  Even Easier Zucchini Scalloped Potatoes recipe, which uses a box of au gratin potato mix. 
You don't have to bother peeling or slicing potatoes, the folks at Betty Crocker already did. 
Microwave the dried potatoes for 4-5 minutes in boiling water to re-hydrate them. Then stir in the zucchini, milk, and seasoning packet and finish cooking. I sprinkled on some shredded cheese and sat the  some dish under the broiler for a few minutes until the cheese was bubbly and browned. Pretty simple!

1 box scalloped or au gratin potato mix
1 tablespoon butter
2 cups water
2 cups thinly sliced zucchini (about 1 medium zucchini)
2/3 cup milk
Place the dried potatoes in a large round casserole dish.  Add the butter and water, cover and microwave on high for 4-5 minutes. 
Stir in the zucchini, seasoning packet and milk, and microwave on medium for about 15 more minutes, stirring occasionally. Check to make sure potatoes are tender.
Sprinkle about 1/2 cup grated cheese over the top of the potato-zucchini mixture. 
Place on the top oven rack and broil for 2-3 minutes, until cheese is bubbly and a little browned.  Makes about 4 servings.

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