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Braided Zucchini & Potato Casserole

Shaved ribbons of yellow and green squash, sweet summer corn and melted leeks layered in creamy scalloped potatoes.

Yield: 30, #8 scoop servings
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Braided Zucchini & Potato Casserole


1  carton BAF Scalloped Potato Casserole
1  each Yellow squash, large, sliced lengthwise, 1/8-in, roasted (about 1 lb)
2  cups Scallions, very thinly sliced
1  each Zucchini, large, sliced lengthwise, 1/8-in, roasted (about 1 lb)
5  qt Hot (170°-190°F)water
2  cups Corn kernels


  1. Whisk together seasoning packets, scallions, water, and corn in a large bowl until thoroughly combined. Set aside.
  2. Add half the potatoes to a 2.5-in deep, full side, steamable pan. Top with roasted zucchini and squash. Add remaining potatoes. Carefully pour water mixture over potatoes.
  3. Bake in a convection oven at 350° F, uncovered, until potatoes are tender, about 40 min. Let rest 10 min before serving. Hold hot.

Nutritional Information Per Serving

Calories - 190 Protein - 4 g SatFat - 0.5 g
Fat - 4 g Carbs - 36 g Fiber - 4 g
Iron - 4 % Sodium - 720 mg
Vitamin A - 4 %
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