Description
Creamy, cheesy, and comforting, this scalloped zucchini is the perfect side dish. A lighter twist on scalloped potatoes, it’s easy, delicious, and family-approved.
Ingredients
- 4 medium zucchini, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (or half-and-half for richness)
- 1 1/2 cups shredded cheddar cheese (or cheese blend)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep the zucchini: Slice zucchini into thin rounds (about 1/8 inch). Pat dry with paper towels to remove excess moisture.
- Make the sauce: In a saucepan, melt butter over medium heat. Add onion and garlic, sautéing until soft. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Remove from heat and stir in cheddar cheese, salt, pepper, and thyme.
- Assemble the dish: Preheat oven to 375°F (190°C). In a greased baking dish, layer zucchini slices. Pour sauce over the top. Repeat with remaining zucchini and sauce until all are used. Sprinkle Parmesan and breadcrumbs on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until bubbly and golden brown.
- Serve: Let rest for 5 minutes before serving. Garnish with parsley.
Notes
- Pat zucchini dry before layering to prevent excess water in the dish.
- Use a mix of cheeses (cheddar, Gruyère, mozzarella) for deeper flavor.
- Add cooked chicken or ham for a heartier version.
- For a low-carb option, skip the breadcrumbs.
- Make ahead: Assemble the dish a day in advance, refrigerate, and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes