Description
This Cheesy Scalloped Zucchini is a delicious and creamy baked side dish featuring tender zucchini slices layered with a rich cheese sauce, seasoned with garlic and herbs. It’s a comforting, low-carb alternative to traditional potato scalloped recipes, perfect for a family dinner or holiday gathering.
Ingredients
Zucchini
- 4 medium zucchinis, thinly sliced
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
Topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup bread crumbs (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped zucchini.
- Prepare Zucchini: Wash and slice the zucchinis into thin, even rounds to ensure uniform cooking.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Add minced garlic, salt, pepper, thyme, oregano, and paprika. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
- Assemble Dish: In a greased baking dish, layer half of the sliced zucchini evenly. Pour half of the cheese sauce over the zucchini. Repeat with the remaining zucchini and cheese sauce.
- Add Topping: Sprinkle the Parmesan cheese and bread crumbs evenly over the top for a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly and the zucchini is tender.
- Cool and Serve: Let the dish cool for 5-10 minutes before serving to allow it to set slightly for best texture.
Notes
- For a gluten-free version, substitute regular flour with gluten-free all-purpose flour and use gluten-free bread crumbs or omit.
- You can swap out mozzarella for Monterey Jack or Gruyère for a different cheesy flavor.
- Adding a pinch of nutmeg to the cheese sauce complements the flavors nicely.
- If preferred, use skim or 2% milk for a lighter version, though the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
