Introduction
Cheesy Scalloped Zucchini is a lighter twist on traditional scalloped potatoes, featuring tender zucchini baked in a creamy, cheesy sauce. It’s a perfect side dish when zucchini is abundant, offering a rich, indulgent flavor without being too heavy. The golden, bubbly cheese topping and layers of tender zucchini make it both comforting and wholesome — ideal for family dinners, potlucks, or holiday tables.
Ingredients
4–5 medium zucchini, thinly sliced (about 6 cups)
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups whole milk (warm)
½ cup heavy cream (optional, for richness)
1 tsp garlic powder (or 2 cloves fresh garlic, minced)
½ tsp onion powder
½ tsp dried thyme (or fresh)
Salt and black pepper, to taste
1 ½ cups shredded cheddar cheese (divided)
½ cup grated Parmesan cheese
½ cup mozzarella cheese (for topping)
½ cup breadcrumbs (optional, for crunch)
1 tbsp olive oil or melted butter (to mix with breadcrumbs)
Fresh parsley or chives, chopped (for garnish)
Instructions
Prep the zucchini:
Wash and thinly slice zucchini into even rounds. Pat dry with paper towels to remove excess moisture.
Make the sauce:
In a saucepan, melt butter over medium heat.
Whisk in flour and cook 1–2 minutes to form a roux.
Gradually whisk in warm milk and cream until smooth and thickened.
Stir in garlic powder, onion powder, thyme, salt, and pepper.
Remove from heat and mix in 1 cup cheddar and Parmesan until creamy.
Assemble:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer half the zucchini slices in the dish, pour half the cheese sauce over, then repeat with remaining zucchini and sauce.
Top with mozzarella, remaining cheddar, and breadcrumbs tossed with olive oil or melted butter.
Bake:
Cover with foil and bake 20 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
Finish:
Let cool for 5–10 minutes before serving. Garnish with fresh parsley or chives.
Description
This dish is creamy, cheesy, and comforting, with layers of zucchini baked to perfection under a rich sauce. The top is golden and crisp, while the inside is tender and flavorful. It’s like scalloped potatoes but lighter, making it a fantastic way to showcase zucchini.
Tips and Variations
Dry zucchini well: Too much water can make the dish runny. Pat slices dry before layering.
Low-carb friendly: Skip the flour and thicken the sauce with cream cheese.
Add protein: Layer in cooked chicken, ground turkey, or ham for a one-pan meal.
Herb options: Swap thyme for basil, oregano, or Italian seasoning.
Crunch factor: Use crushed Ritz crackers instead of breadcrumbs for a buttery topping.
Correction
A common mistake is skipping the step of drying zucchini. Since zucchini has a high water content, failing to pat it dry will lead to a watery casserole instead of a creamy, cheesy one.
Enjoy
Serve this Cheesy Scalloped Zucchini as a flavorful side or even a vegetarian main dish. It pairs beautifully with roasted chicken, grilled meats, or a fresh salad. Every bite is creamy, cheesy, and absolutely satisfying — a guaranteed crowd-pleaser.