Scalloped Hasselback Potatoes and Fried Zucchini for One

If you've been reading for some time, you might recall that I have mentioned how difficult it can be to cook and to buy groceries for one person (or even for two!). I really hate wasting food and money, so I try to look for recipes that either cater to individual portions, can be sized down, or can freeze well. So far I've shared some really yummy recipes, like this super light southwestern salad and this delicious sausage pasta. This next one is the PERFECT portion for one person, but it can be expanded for your whole family if you'd like. I used this delicious recipe from Tasty Kitchen, pinned on my "Food" Pinterest board and slightly modified it to use my own ingredients. I also coated and fried some delicious zucchini to go along with it. Scalloped Hasselback Potatoes and Fried Zucchini 1

Scalloped Hasselback Potatoes and Fried Zucchini for One
Recipe Type: Main
Cuisine: American
Author: Marissa Burdett
Prep time:
Cook time:
Total time:
Serves: 1
Eating alone or for two? Try this delicious potato recipe on its own or as a side dish. Pair with some fried zucchini for a meal. Increase proportions for larger crowds.
Ingredients
  • Scalloped Hasselback Potato:
  • Cooking potato (Russett)**Here's where you can customize how many portions you want to make**
  • Parmigiano-Reggiano
  • Butter (about 4 tablespoons)
  • Heavy cream
  • Olive Oil
  • Shredded cheese
  • Salt and pepper
  • Fried Zucchini:
  • 1/2 Small Zucchini
  • 1 egg
  • 1/2-1 cup Breadcrumbs
  • Shredded parmesan cheese
  • Olive oil
Instructions
  1. Scalloped Hasselback Potato:
  2. Cut slices into the potato about 1/4 apart. Be sure not to cut completely to the bottom.
  3. Slice your butter into small squares. Wedge them in between every other slice of the potato.
  4. Sprinkle (or place your sliced cheese) the Parmigiano-Reggiano in between the other slices of the potato so you're alternating between cheese and butter.
  5. Season with salt and pepper and transfer the potato(s) to a baking sheet. I recommend using with with a lip on each side.
  6. Drizzle with olive oil and bake at 400 degrees for about 45 minutes-1 hour.
  7. After it is baked, pour heavy cream over the potatoes. Add some additional shredded cheese and resume baking for about 10-15 minutes.
  8. Fried Zucchini:
  9. Pour olive oil into a medium-large skillet, enough to cover the bottom. Turn the burner on medium heat.
  10. Crack the egg and whisk in one small bowl.
  11. Combine the breadcrumbs (use your judgment on the size, I used about a cup) and some parmesan cheese into another small bowl.
  12. Slice the zucchini into round 1/4 inch pieces.
  13. Dip each slice into the egg bowl first, making sure it is coated evenly on both sides. Let the excess drip off back into the bowl.
  14. Place the slice into the breadcrumb mixture and toss lightly, making sure it is evenly coated.
  15. Set aside and repeat.
  16. Place each zucchini slice carefully into your skillet. Allow it to cook on each side for about 2-3 minutes until golden brown. Be careful when turning so as not to lose your coating.
  17. Place on a napkin when finished to soak up the excess oil.

 

Scalloped Hasselback Potatoes

Fried Zucchini

I really enjoyed this simple meal! I will make it again some time for sure. Thanks for stopping by today!

Also, a quick shout out to Audrey from Putting Me Together. I am sponsoring her amazing blog this month and it is INCREDIBLE for outfit inspiration. Check her out!