Presto® SaladShooter® Recipe: Potato, Zucchini & Red Onion Scallop
A Recipe for your Professional SaladShooter® slicer-shredder
Potato, Zucchini & Red Onion Scallop

Simple zucchini and red onion transform this ordinary potato dish into something extra special. Melted Swiss cheese helps to blend the flavors and hold it all together. Fresh, simple ingredients for a different kind of scallop. Great warmed up the next day too!

  • 3 small zucchini (1 medium), washed and ends trimmed
  • 1 small red onion (about 1 cup sliced)
  • 1 1/2 pounds Yukon Gold potatoes, peeled
  • 5 ounces Swiss cheese
  • 1 tablespoon butter, melted
  • 1 or 2 cloves garlic, minced
  • 1 teaspoon salt, divided
  • Freshly ground pepper, to taste

Preheat oven to 400°F. Fit Professional SaladShooter® slicer/shredder with Thick Slice Cone. Slice zucchini into a small bowl; set aside. Slice onion into a small bowl; set aside. Slice potatoes into a medium bowl, rinse with cold water, drain well. Fit SaladShooter® with Shredding Cone. Shred cheese into a small bowl; set aside.

Melt butter in microwave. Stir in garlic and 1/2 teaspoon salt; set aside.

To assemble: Layer half of the potatoes, slightly overlapping in a 10-inch baking dish. Sprinkle with 1/2 teaspoon salt and one third of the cheese. Arrange half of the zucchini and half of the onion over the top. Sprinkle with half the remaining cheese. Arrange remaining potatoes, slightly overlapping. Spoon garlic butter mixure over potatoes. Top with remaining zucchini, onion, and cheese. Add freshly ground pepper to taste. Cover with a lid or aluminum foil. Bake 30 minutes.


Remove cover and bake an additional 20 to 25 minutes until potatoes are tender. Remove from oven and let set for 10 minutes before serving. Cut into wedges or squares.

Makes 8 servings

Presto Tip:

1 1/2 pounds of potatoes is roughly 5 potatoes or about 4 cups sliced.

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