Cheesy Scalloped Zucchini

Introduction

Cheesy Scalloped Zucchini is a lighter, veggie-packed twist on the classic scalloped potatoes. Instead of potatoes, we use tender slices of fresh zucchini baked in a creamy, garlicky cheese sauce until bubbly and golden. This dish is the perfect way to use up summer zucchini and makes a fantastic side for chicken, beef, or fish. It’s rich, comforting, and full of flavor, but also low-carb and keto-friendly compared to the traditional version.

If you’re looking for a recipe that feels indulgent yet sneaks in extra veggies, this cheesy scalloped zucchini will quickly become a family favorite.

Ingredients

 

For the zucchini layers:

• 4–5 medium fresh zucchini (about 2 lbs), thinly sliced into ⅛-inch rounds
• 1 teaspoon salt (to draw out excess moisture)
• ½ teaspoon black pepper
• 1 tablespoon olive oil or butter

For the creamy cheese sauce:

 

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour (or almond flour for keto option)
• 1 ½ cups whole milk (or half-and-half for richer sauce)
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning (oregano, basil, thyme mix)
• Salt & pepper to taste

Cheeses:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For topping:

• ½ cup panko breadcrumbs (optional, for crispy crust)
• 2 tablespoons butter, melted
• 2 tablespoons Parmesan cheese

Instructions

Step 1: Prepare the zucchini

1. Wash and dry the zucchini. Slice them thinly (use a mandoline for even slices).
2. Place slices in a colander, sprinkle with 1 teaspoon salt, and let sit for 15 minutes to release water.
3. Pat dry with paper towels to avoid watery scalloped zucchini.

Step 2: Make the cheese sauce

 

1. In a medium saucepan, melt 2 tablespoons butter over medium heat.
2. Add garlic and sauté until fragrant (about 30 seconds).
3. Whisk in flour and cook for 1 minute to form a roux.
4. Slowly add milk and cream, whisking constantly until smooth.
5. Stir in Dijon mustard, onion powder, Italian seasoning, salt, and pepper.
6. Simmer 3–4 minutes until thickened.
7. Remove from heat and add cheddar, mozzarella, and half of the Parmesan. Stir until smooth and creamy.

Step 3: Assemble the scalloped zucchini

 

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with butter or cooking spray.
3. Layer half of the zucchini slices in the dish.
4. Pour half of the cheese sauce evenly over the zucchini.
5. Add the remaining zucchini, then top with the rest of the sauce.
6. Sprinkle with Parmesan cheese.
7. (Optional) Mix breadcrumbs with melted butter and Parmesan, then sprinkle over the top for a golden crust.

Step 4: Bake

 

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake another 20 minutes until golden and bubbly.
3. Let rest 10 minutes before serving to allow the sauce to thicken.

Tips for Success

 

• Avoid watery zucchini: Salting and drying the slices is essential.
• Cheese variations: Try Gruyere, Monterey Jack, or Gouda for different flavors.
• Low-carb option: Skip breadcrumbs and use almond flour in the sauce.
• Make-ahead: Assemble up to a day ahead, cover, and refrigerate. Bake when ready.

Serving Suggestions

 

• As a side dish with roasted chicken, grilled steak, or baked salmon.
• As a vegetarian main dish with a fresh garden salad.
• Pair with garlic bread or crusty baguette to soak up the cheesy sauce.

Storage & Reheating

 

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) for best texture.
• Avoid microwaving too long, as zucchini can get soggy.

Frequently Asked Questions

 

Q1: Can I use yellow squash instead of zucchini?
Yes! Or even mix them for a colorful scalloped veggie bake.

Q2: How do I keep the zucchini from getting mushy?
Slice thinly, salt, and dry thoroughly before baking.

Q3: Is this recipe keto-friendly?
Yes, if you skip the breadcrumbs and use almond flour instead of all-purpose flour.

Q4: Can I freeze scalloped zucchini?
Not recommended, as zucchini releases too much water after thawing. Best enjoyed fresh.

Final Thoughts

Cheesy Scalloped Zucchini is the ultimate comfort dish that transforms simple zucchini into a creamy, cheesy masterpiece. It’s easy enough for weeknights but elegant enough for holidays and gatherings. Whether you’re looking for a lighter version of scalloped potatoes or just a new way to use zucchini, this recipe will not disappoint.