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So, it’s the middle of the Christmas Season and things are getting crazy.

Both of those recipes were definitely on the healthy end of the spectrum, but this one is a little more indulgent.Of course, it’s probably healthier than scalloped potatoes, but it’s still pretty decadent as far as zucchini goes and I’d still classify it as comfort food, for sure.

So here’s how to scallop that zucchini!.Start out with a whole bunch of zucchini!...or just 2 large ones from the garden should be fine.

That’s how many I used to fill a medium-sized corningware casserole.That’s probably plenty.

Once you’ve cleaned off all the dirt, dust, and fluff from the zucchini that you’re using, chop off the ends and then slice the zucchini into rounds that are about 1/8″ thick.. Now, in my humble-ish opinion, scalloped-anything really needs to have onion in it.

I know not everyone agrees with me because I recently bought a pre-made frozen pan of scalloped potatoes thinking that it would be easy and yummy to throw in the oven one night if things were crazy and busy and there was no onion in that.Plus it makes a good story.. And, don’t worry, it’s a story with a happy ending..

I just got a preview of the new updated cover and a few sample pages of what the inside of the book will look like and they’re amazing!They’re easy-to-read!

They let the content shine through clearly!They’re super functional and cute!