Having a craving for scalloped potatoes, I experimented with a healthier version and tada…it worked! Here’s how I did it:
1 large zucchini and 1 large squash, sliced
1/2 stick butter
1/2 cup flour
1 cup milk (or part milk, part cream)
whatever spices you want – I used paprika, garlic powder, oregano, parsley, salt, pepper
Make Béchamel sauce by melting butter in sauce pan, then add flour and whisk together to form a slurry. Add in milk or milk/cream combo (I used about 1/2 cup cream and 1/2 cup 1% milk) and heat until a thick sauce forms. You will want the sauce to be a little thicker than a normal sauce because the zucchini and squash tend to have a lot of moisture that will naturally thin down the sauce as it cooks. Place 1st layer of zucchini and squash in greased 9×13 pan, adding about 1/2 of the sauce after the 1st layer along with a sprinkle of parmesan cheese and spices of your choice. Then place 2nd layer of zucchini and squash on top and sprinkle with parmesan cheese, spices, and pour remaining sauce over the top. Bake at 375 for 30-45 minutes, until set and top of casserole is browned. The squash and zucchini were still a little bit crunchy, so bake for longer if you want it softer. It paired very nicely with salmon and caprese salad for dinner.