Here’s a comforting Cheesy Scalloped Zucchini recipe — a lighter twist on scalloped potatoes but still creamy, cheesy, and baked until golden and bubbly:
🌿 Cheesy Scalloped Zucchini
Ingredients:
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3–4 medium zucchinis, thinly sliced (rounds or lengthwise)
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2 tbsp butter
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2 tbsp all-purpose flour (or cornstarch for gluten-free)
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1 cup milk (whole milk or half-and-half for creamier texture)
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½ cup heavy cream (optional, for extra richness)
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1 tsp garlic powder (or 2 cloves minced garlic)
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½ tsp onion powder
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½ tsp dried thyme (or Italian seasoning)
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1 tsp salt, to taste
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½ tsp black pepper
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1 ½ cups shredded cheese (cheddar, mozzarella, Gruyère, or a mix)
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¼ cup grated Parmesan cheese
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½ cup breadcrumbs (optional topping, for crunch)
Instructions:
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Prep Zucchini:
Slice zucchinis thinly (use a mandoline for even slices). Pat dry with a paper towel to remove excess moisture. -
Make Cheese Sauce:
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook 1 minute to form a roux.
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Slowly whisk in milk and cream until smooth and slightly thickened.
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Stir in garlic powder, onion powder, thyme, salt, and pepper.
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Add 1 cup of shredded cheese and stir until melted into a creamy sauce.
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Assemble:
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Grease a baking dish.
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Layer zucchini slices evenly, overlapping slightly.
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Pour some cheese sauce over the first layer, then repeat with more zucchini and sauce until all is used.
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Top with remaining shredded cheese, Parmesan, and breadcrumbs (if using).
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Bake:
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Cover with foil and bake at 375°F (190°C) for 20 minutes.
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Remove foil and bake another 15–20 minutes until bubbly and golden brown.
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Serve:
Let rest for 5 minutes before serving so it sets nicely.
✨ Tips & Variations:
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Add cooked bacon or ham between layers for extra flavor.
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Use a mix of yellow squash and zucchini for a colorful dish.
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For a keto version, skip the flour and thicken the sauce with heavy cream and extra cheese.
