Cheesy Scalloped Zucchini

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Cheesy scalloped zucchini is a yummy side dish you’ll love. It’s perfect for using up extra zucchini from your garden. This recipe takes about an hour to make and serves 8 people.

You’ll layer sliced zucchini with a creamy cheese sauce and bake it until golden. The result is a comforting, cheesy dish that goes well with many meals. It’s easy to make and tastes great!

Exact Ingredients List

Here’s what you’ll need to make this cheesy scalloped zucchini:

• 4 medium zucchini
• 2 teaspoons salt (for salting the zucchini)
• 2 tablespoons butter
• Extra butter for greasing the pan
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups half & half

For the cheese mixture:

• 2 cups shredded cheddar, divided
• 1/2 cup freshly grated Parmesan

Seasonings:

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of nutmeg
• 2 teaspoons freshly chopped thyme

For garnish:

• Freshly chopped parsley

Make sure you have all these ingredients ready before you start cooking. The fresh herbs and good quality cheese will make a big difference in the flavor of your dish.

Instructions

Start by slicing your zucchini into thin coins. Put them in a colander and sprinkle with salt. Let them sit for 30 minutes to release excess water.

Rinse the zucchini and pat dry. Preheat your oven to 375°F and grease a 9×13 baking dish.

Melt butter in a skillet and cook garlic until fragrant. Add flour and whisk for a minute until golden. Pour in half and half, stirring until it thickens.

Take the skillet off the heat. Mix in some cheddar and all the Parmesan. Season your cheese sauce with salt, pepper, and nutmeg.

Layer zucchini slices in the dish. Pour sauce over them and sprinkle with cheese and thyme. Repeat these layers twice more.

Pop the dish in the oven for 25-30 minutes. You’ll know it’s done when the top turns a nice golden brown.

Let it cool for a few minutes before serving. Garnish with fresh parsley if you like.

Possible Substitutes List & Recipe Variations

You can easily change up this cheesy scalloped zucchini recipe. Try using yellow squash instead of zucchini, or mix both for a colorful dish.

For the cheese, swap cheddar for Gruyère or fontina. This gives a different flavor profile to your casserole.

Want more veggies? Add sliced onions or mushrooms between the zucchini layers. This adds extra depth to the dish.

If you’re looking for a low-carb option, try using zucchini noodles instead of slices. Just remember to squeeze out the extra water first.

Here are some quick substitution ideas:

• Zucchini → Yellow squash, eggplant, or cucumber
• Cheddar → Gruyère, fontina, or mozzarella
• Half & half → Milk or heavy cream
• Thyme → Rosemary or basil

You can also make it gluten-free by using cornstarch instead of flour to thicken the sauce. Just use half the amount of cornstarch as you would flour.

Tips, Tricks & Storing

Use fresh zucchini for the best flavor and texture. Pick ones that are firm and have smooth, unblemished skin.

Don’t skip salting the zucchini. This step removes excess moisture and prevents your dish from becoming watery.

For extra crunch, sprinkle some breadcrumbs on top before baking.

Try different cheese combinations. Gruyere or fontina can add depth to the flavor.

You can prep this dish ahead of time. Assemble everything, cover, and refrigerate. Bake when you’re ready to eat.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

To freeze, let the dish cool completely. Cover tightly with foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

For a healthier version, use low-fat milk instead of half & half. You can also swap some of the cheese for nutritional yeast.