Of course! Cheesy Scalloped Zucchini is a fantastic and delicious way to use up a summer bounty of zucchini. It’s a lower-carb, veggie-packed twist on classic scalloped potatoes, but with all the creamy, cheesy, comforting goodness.
This recipe is simple, flavorful, and makes for a perfect side dish.
Cheesy Scalloped Zucchini
Serves 4-6 as a side dish
Ingredients
· 4 medium zucchini (about 2 lbs total), sliced into ¼-inch rounds
· 1 teaspoon salt, divided
· 1 tablespoon olive oil or butter
· 1 medium yellow onion, thinly sliced
· 3 cloves garlic, minced
· 2 tablespoons all-purpose flour
· 1 cup whole milk or half-and-half
· ½ teaspoon Dijon mustard (optional, but adds great flavor)
· ¼ teaspoon black pepper
· ¼ teaspoon garlic powder
· Pinch of nutmeg (optional)
· 1 ½ cups shredded cheese, divided (a blend like sharp cheddar and Gruyère works wonderfully)
· ¼ cup grated Parmesan cheese
· For the topping: ¼ cup Panko breadcrumbs mixed with 1 tablespoon melted butter (optional, for crunch)
Instructions
Step 1: Prep the Zucchini (The Key to Not Being Watery!)
- Place the sliced zucchini in a colander and toss with ½ teaspoon of salt. Let it sit for 15-30 minutes over the sink or a bowl. This draws out excess moisture.
- After it has sat, use your hands or a clean kitchen towel to firmly press and squeeze the zucchini slices to remove as much liquid as possible. This step is crucial for a creamy, not watery, casserole.
Step 2: Make the Cheesy Sauce
- Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish (or an 8×8 inch square dish).
- In a medium saucepan, heat the olive oil or butter over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1 minute to form a paste (this is a roux).
- Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce begins to thicken and bubble gently.
- Remove from heat and stir in the Dijon mustard, remaining ½ teaspoon salt, black pepper, garlic powder, and nutmeg.
- Stir in 1 cup of the shredded cheese blend and the Parmesan cheese until the sauce is smooth and cheesy.
Step 3: Assemble the Casserole
- Add the squeezed-dry zucchini slices to the cheese sauce. Gently stir to coat every piece.
- Pour the entire mixture into your prepared baking dish and spread and spread it into an even it into an even layer.
layer. - Sprinkle3. Sprinkle the remaining ½ cup of the remaining ½ cup of shredded cheese over the top.
- If shredded cheese over the top.
- If using using the Panko topping the Panko topping,, mix the Panko mix the Panko with with the melted butter and sprinkle the melted butter and sprinkle it it evenly over the cheese.
evenly over the cheese.
Step 4: BakeStep 4: Bake to Bubbly to Bubbly Perfection**
- Bake, uncovered, for 30-40 minutes, Perfection**
- Bake, uncovered, for 30-40 or until the top is golden brown and the sauce is bubb minutes, or until the top is golden brown and the saucely around the edges.
2 is bubbly around the edges. - . For an extra golden top, you can broil For an extra golden top, you can broil for the last for the last 1-2 minutes, watching very1-2 minutes, watching very closely to prevent closely to prevent burning.
burning.
Step 5Step 5: Rest: Rest and Serve**
1 and Serve**
- . Let the casserole Let the casserole rest for 10 rest for 10-15 minutes-15 minutes before serving. before serving. This allows the This allows the sauce to thick sauce to thicken up further.
- Serve hoten up further.
- Serve hot as a as a fabulous side fabulous side dish for dish for grilled chicken grilled chicken, steak, or, steak, or fish.
fish.
**Tips for the Best Scall—
Tips for the Best Scalloped Zucchini
oped Zucchini**
· * Squeeze, SqueeSqueeze, Squeeze, Squeeze!ze, Squeeze! Do not skip sal Do not skip salting and squeezing the zucchini.ting and squeezing the zucchini. This is the This is the # #1 secret to success.
· 1 secret to success.
· ** CheCheese Choices: Get creative with your cheese! Monterey Jackese Choices:** Get creative with your cheese! Monterey, Fontina, or even a little Gouda are Jack, Fontina, or even a little Gouda all excellent choices.
· Add Protein are all excellent choices. · Add Protein: To make it a main: To make it a main course, add a course, add a layer of cooked, crumbled layer of cooked, cr Italian sausage or diced ham betweenumbled Italian sausage or diced ham between the zucchini and sauce.
the zucchini and sauce.
· Make it Cream Make it Creamier: For anier:* For an even richer sauce, substitute even richer sauce, substitute ½ cup of the½ cup of the milk with heavy cream.
· ** milk with heavy cream.
· Herb It Up: StirHerb It Up:** Stir in 2 tablespoons of fresh chopped in 2 tablespoons of fresh chopped basil, thyme, basil, thyme, or ch or chives at the endives at the end of Step 2 for a fresh flavor of Step 2 for a fresh flavor boost boost.
· Storage: Store leftovers in.
· Storage: Store leftovers in an an airtight container in the refrigerator airtight container in the refrigerator for for up to 3 days. up to 3 days. Reheat in the oven Reheat in the oven or or microwave.
Enjoy this delicious microwave.
Enjoy this delicious, cheesy, and, cheesy, and comforting vegetable dish comforting vegetable dish