Get ready to fall in love with this easy cheesy scalloped zucchini!
Featuring tender zucchini bathed in a rich, velvety cheese sauce, it’s a delicious spin on a heartwarming classic.
Every bite captures the best of both worlds – the comforting richness of winter and the freshness of summer.
With its light flavor and colorful finish, it’s perfect for barbecues, summer parties, family dinners, and more.
Why You’ll Love This Cheesy Scalloped Zucchini
Low Carb: You get all the comforting flavors of cheesy scalloped potatoes but with fewer carbs.
Versatile Serving: As a vegetarian side or main course, it’s a flavorful addition to any meal.
Crowd-Pleaser: With its elegant presentation and irresistible cheesy sauce, it’s a guaranteed crowd-pleaser. Even the kids will ask for seconds.
Ingredients
- Zucchini: The tender base of this dish, adding a light, fresh bite with every forkful.
- Butter: Rich and creamy, it forms the foundation of the luscious sauce.
- Garlic: The aromatic kick that infuses the dish with a warm, savory depth.
- All-Purpose Flour: The thickening agent that transforms the sauce into a velvety blanket for the zucchini.
- Half & Half: The luxurious creaminess that makes the sauce irresistibly smooth and indulgent.
- Shredded Cheddar: The star of the dish, adding sharp, gooey goodness that melts perfectly into every layer.
- Freshly Grated Parmesan: The finishing touch of umami, giving the dish a rich, nutty flavor.
- Salt, Black Pepper, Nutmeg, and Thyme: The essential seasonings that balance, warm, and elevate the flavors to perfection.
- Freshly Chopped Parsley: The vibrant garnish that adds a pop of color and a hint of freshness to every bite.
How to Make Cheesy Scalloped Zucchini
I’ve been on a mission to find new ways to enjoy summer’s abundant zucchini. And I must say, I think I’ve outdone myself!
This dish takes zucchini to new heights. And it’s super easy – just follow these steps:
1. PREP: Cut the zucchini into 1/4 inch coins, salt, and let drain in a colander for 30 minutes. Rinse and dry well.
2. PREHEAT: Set the oven to 375°F. Generously butter a 9×13 casserole dish.
3. SAUTÉ: Melt the butter in a skillet over medium heat, add garlic, and sauté until fragrant.
4. THICKEN: Whisk in the flour, cooking until golden and bubbly. Then slowly add the half & half, stirring until slightly thickened. Remove from heat.
5. MIX: Stir in 1 cup of cheddar and all the Parmesan until melted. Season with salt, pepper, and nutmeg.
6. LAYER: Arrange zucchini in the dish, cover with one-third of the sauce, cheddar, and thyme. Repeat two more times.
7. BAKE: Cook for 25-30 minutes until golden and bubbling. Broil for extra color if desired.
8. FINISH: Let cool for 5-10 minutes, garnish with parsley, and serve warm. Enjoy!
Tips For the Best Cheesy Scalloped Zucchini
Waste not, want not! This recipe is an easy and satisfying way to use up your bounty of zucchini.
Just follow these tips to ensure it turns out great!
- Slice evenly. Ensure consistent cooking and texture by slicing the zucchini evenly. Use a mandolin for precise cuts.
- Broil. For a beautiful, golden crust, pop the dish under the broiler for 1-2 minutes. Just watch closely to avoid burning.
- Grate the cheese. Fresh is best! I highly recommend using freshly grated cheese. The pre-shredded stuff has additives and doesn’t melt as readily.
- Make it extra cheesy. Consider adding other cheeses, such as Swiss, Gruyère, or Monterey Jack, for a richer flavor profile.
- Get creative. Try adding other vegetables, like summer squash or onions. You could also try different spices and herbs, like paprika, cumin, or basil.
- Make it a meal. Add shredded chicken or cooked ground beef between the layers.
How to Store
Follow these tips for storing leftover cheesy scalloped zucchini:
To Store: Cover the casserole dish with plastic wrap or aluminum foil. Refrigerator for up to 3 days.
To Reheat: Reheat in the oven at 350°F for 10-15 minutes or until warmed through. You can also reheat individual portions in the microwave for 30-45 seconds.
Note: I don’t recommend freezing leftovers as they’re likely to turn watery after thawing.
More Savory Zucchini Recipes to Try
Taco Zucchini Boats
Hibachi Zucchini
Roasted Zucchini
Air Fryer Zucchini Chips
Cheesy Scalloped Zucchini
8
30
minutes30
minutes237
kcalThis easy cheesy scalloped zucchini is a tasty side dish featuring sliced zucchini layered with a rich, creamy sauce and baked to golden perfection.
Ingredients
4 medium zucchini
2 teaspoons salt
2 tablespoons butter (plus extra for greasing the pan)
2 cloves garlic, minced
2 tablespoons all purpose flour
1 1/2 cups half & half
2 cups shredded cheddar, divided
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch nutmeg
2 teaspoons freshly chopped thyme
Freshly chopped parsley, for garnish
Instructions
- Cut the zucchini into 1/4 inch thick coins and transfer to a colander. Sprinkle 2 teaspoons of salt over the top and toss until all the zucchini is coated. Place the colander over a bowl to catch the liquid and leave for 30 minutes.
- Rinse the zucchini and dry well with paper towels. Set aside.
- Preheat the oven to 375°F and generously butter a 9×13 casserole dish. Set aside.
- Melt the butter in a large skillet over medium heat. add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and cook, whisking constantly, until the flour turns golden and begins to bubble, about 1 minute.
- Gradually pour in the half and half, stirring continuously. Allow the mixture to come to a simmer and cook until it thickens slightly, about 1 minute. Remove from the heat.
- Add 1 cup of the shredded cheddar and all of the grated Parmesan to the skillet. Stir until the cheeses have melted completely. Season the cheese sauce with salt, black pepper, and nutmeg (to taste).
- Arrange a layer of zucchini slices in the prepared casserole dish, overlapping slightly. Pour about one-third of the cheese sauce evenly over the top. Scatter a portion of the remaining cheddar over the sauce, followed by a sprinkling of fresh thyme.
- Repeat the layering process two more times, using the remaining zucchini slices, cheese sauce, cheddar, and thyme.
- Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling. If desired, broil the dish for a few minutes to get a nice golden finish.
- Remove the dish from the oven and let cool for 5-10 minutes. Garnish with freshly chopped parsley and serve warm. Enjoy!
Notes
- Slice evenly. Ensure consistent cooking and texture by slicing the zucchini evenly. Use a mandolin for precise cuts.
- Grate the cheese. Fresh is best! I highly recommend using freshly grated cheese. The pre-shredded stuff has additives and doesn’t melt as readily.
