Zucchini Scallop
Zucchini Scallop is a comforting baked casserole combining tender zucchini, crunchy saltine crackers, melted cheese, and a savory egg-milk mixture. This dish offers a creamy texture with a hint of onion and pepper, making it perfect for family dinners or casual gatherings. Easy to prepare and hearty in flavor.
Ingredients
Instructions
- Layer cooked zucchini, crumbled saltine crackers, minced onion, and cubed cheese in a 2-quart casserole dish.
- Combine milk and beaten egg in a bowl.
- Pour the milk and egg mixture over the layered ingredients.
- Pour melted margarine over the top of the casserole.
- Sprinkle with pepper.
- Bake at 350°F (175°C) for 45 minutes until golden and bubbly.
Tips & Substitutions
For a twist, consider adding sautéed garlic or herbs such as thyme or basil to enhance the flavors. If you don't have saltine crackers, you can substitute with crushed Ritz crackers or breadcrumbs. For a creamier texture, try adding a dollop of sour cream or cream cheese to the milk and egg mixture. Adjust the pepper to your taste preference.
Serving Suggestions
This Zucchini Scallop makes a delightful side dish for grilled meats or a light main course paired with a fresh salad. It also complements dishes like Cherry Crumbles for dessert, creating a well-rounded meal. Serve it warm, garnished with fresh herbs for added color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes until heated through. You can also microwave individual servings for a quick meal, but the oven will help maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Scallop contains roughly 884 calories, with 17g protein, 138g carbohydrates, and 32g fat. It is an excellent source of vitamin C (113% of the Daily Value), calcium (34% of the Daily Value), and protein (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 917mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly to avoid excess moisture in the casserole. This will help maintain the dish's texture and prevent it from becoming soggy.
What type of cheese works best for this dish?
Cheddar cheese is a popular choice due to its sharp flavor and melting qualities, but feel free to experiment with other cheeses like mozzarella for a milder taste or pepper jack for a spicy kick. Mixing different cheeses can also create a unique flavor profile.
Is there a vegetarian option for this recipe?
Yes, this recipe is already vegetarian-friendly! You can enhance it by adding other vegetables like bell peppers or mushrooms. Just ensure any additional ingredients are cooked before layering to maintain even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).