Aida's Scalloped Zucchini

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I really liked this recipe. We have such an abundance of zucchini in the garden this summer and I am always looking for more ways to use it up. I didnt end up grilling it but I did cook it in foil in the oven @ 350?. I used olive oil spray on the foil first so the cheese wouldn't stick and it didn't. I would have given it 5 stars but my husband thought there was too much thyme (not his favorite herb. I would certainly make this again.

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I made this for Father's Day dinner. It was a hit! Even my picky brother liked it! I also added some sliced tomatoes, used vidalia onion in place of the shallots. I had some new garlic & chive cheddar cheese I bought at the local farmers market I used in place of the sharp cheddar. I layered the zucchini, onion, tomato, crushed garlic and cheese, then I baked it in a convection oven for 25 minutes at 300 degrees, then under the broiler for 5 minutes to brown the cheese on top. YUMMMMM,it was a hit!!!

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Amazingly good and easy. I didn't have the fresh Thyme or shallots instead used Scallions (Green Onions and sprinkled Goya Adobo (red cap. Served it with grilled pork and white rice my 16 yrs old son ate so much Zucchini and rice he never touched the pork. Now we can't wait for the garden to start coming in with all the fresh zucchini

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This is a great way to get greens in your diet.

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Have lots of zucchini coming from the garden and this is a wonderful and easy addition to the receipt box. I added chopped red bell pepper for color. Instead of using the grill, I baked, coverd at 400 F for about 20-25 minutes. For an added kick, work in 1/3- 1/2 of a serrano chilli, finely chopped. Super easy and excellant!

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Very refreshing!!! Didn't have access to a grill at the time, just popped it in the oven at 350 degrees for about 10 minutes on middle rack, but didn't flip it and it worked just fine. I definitely agree that the thyme pulled it together. This was super easy and a great change from just plain old zucchini, a must try!

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I saw this recipie on TV the other day and had to make it. Going from memory, the only thing we missed was the garlic and salting the zucchini first. We also didn't use aged cheddar we just used 2% sharp cheddar. But we did oil the tin foil and cooked it for 10 minutes on an open grill at 350. But when we opened it, the cheese stuck to the foil and the shallots were not as cooked through as we would've liked. The zucchini was nicely cooked however. So does anyone has any suggestion?

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This recipe was pretty good. The thyme really pulled it together. Next time I don't think I will but cheese on the bottom and might do one big packet instead of individual ones. Overall, it's a keeper.

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We grilled this recipe last night and it was very good. It had different flavors than we are not used to because we have just begun to experiment with fresh herbs and what a difference the food tastes. Very easy and done in minutes. We actually grilled brats with onions and green bell pepper, scalloped zucchini, and also tried grilled sweet potatoes. It was all yummy! Pam

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I made this tonight and used zucchini and yellow summer squash. I also used cheddar and mozzarella for the cheese. Everything else was exactly like the recipe. It was delicious. The flour was a great addition. I would try this with other veggies and other cheeses. I think it would be so adaptable to whatever you have on hand.
We did close our grill and flipped twice, cooked it the same amount of time as our porkchops and it worked fine, no burning. Next time I would use the release foil as a little of the cheese stuck. The onions were so good, perfectly cooked and melted in our mouths. I used 2 zucchini and 2 summer squash, and made 6 packets instead of four.
This was so good, please try it.
Jeneen