Scalloped Zucchini (Creamy, Cheesy Comfort Without the Heaviness)

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Scalloped Zucchini (Creamy, Cheesy Comfort Without the Heaviness)

There’s something deeply comforting about a bubbling, golden casserole fresh from the oven — the kind that fills the kitchen with warmth and promises a cozy meal ahead. Scalloped zucchini is that kind of dish. It takes everything we love about classic scalloped potatoes — creamy layers, melted cheese, and savory richness — and gives it a lighter, garden-fresh twist.

Tender zucchini slices soak up a velvety cheese sauce, baking into soft, luscious layers with just enough structure to slice beautifully. It’s the perfect way to turn humble zucchini into something that feels indulgent, elegant, and deeply satisfying — without feeling heavy afterward. Whether you’re drowning in summer zucchini or just craving a comforting vegetable dish, this one earns a permanent place on the table.

Why You’ll Love This Recipe

• Lighter than traditional scalloped potatoes but still rich and comforting
• Ultra-creamy texture thanks to a smooth roux-based cheese sauce
• Golden, bubbly top that looks stunning straight from the oven
• Vegetable-forward yet indulgent enough for comfort-food lovers
• Versatile as a side dish or a vegetarian main
• Perfect for zucchini season or garden overflows

Ingredients

Main Ingredients

• 4 medium zucchinis, thinly sliced (about ⅛-inch thick)
• 1 small onion, thinly sliced (optional)

Creamy Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk (or half-and-half for richness)
• ½ cup heavy cream (optional, for extra creaminess)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ½ teaspoon dried thyme or Italian seasoning
• Salt and black pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, Gruyère, or a blend)
• ½ cup grated Parmesan cheese

Optional Topping

• ½ cup breadcrumbs (for a crispy golden top)

Equipment Needed

• Sharp knife or mandoline slicer
• Medium saucepan
• Whisk
• 8×8-inch (or similar) baking dish
• Cutting board
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish lightly with butter or cooking spray.

2. Prepare the Zucchini

Slice the zucchini evenly into thin rounds. Lightly sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels — this step prevents a watery casserole.

3. Make the Creamy Sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.

Slowly whisk in the milk (and cream, if using). Continue whisking for 3–5 minutes, until the sauce thickens enough to coat the back of a spoon.

4. Add Seasonings & Cheese

Remove the saucepan from heat. Stir in garlic powder, thyme, salt, and pepper. Add half of the shredded cheese, mixing until smooth and fully melted.

5. Assemble the Dish

Arrange a layer of zucchini slices in the bottom of the baking dish. Spoon some sauce over the top and spread evenly. Repeat layers until all zucchini and sauce are used, finishing with sauce on top.

6. Add the Topping

Sprinkle remaining shredded cheese and all of the Parmesan over the top. If using breadcrumbs, scatter them evenly for added crunch.

7. Bake

Bake uncovered for 25–30 minutes, until the top is golden and bubbly and the zucchini is tender.

8. Rest & Serve

Let the dish rest for 5–10 minutes before serving. This allows the sauce to thicken and the layers to set for cleaner slices.

Pro Tips for Perfect Scalloped Zucchini

• Dry the zucchini well — moisture is the #1 cause of soggy casseroles
• Slice evenly for uniform cooking
• Use freshly shredded cheese for smoother melting
• Don’t overbake — zucchini should be tender, not mushy
• Let it rest before serving so the sauce thickens properly

Variations & Substitutions

• Low-carb: Skip breadcrumbs and use full-fat dairy
• Gluten-free: Use gluten-free flour and GF breadcrumbs
• Extra protein: Add cooked bacon, ham, or shredded chicken between layers
• Veggie boost: Layer in sautéed mushrooms or spinach (squeeze dry)
• Cheese swap: Gruyère for nutty depth, mozzarella for stretch, cheddar for sharpness

Serving, Pairing & Storage

Serve with:

• Grilled chicken, steak, or salmon
• A crisp green salad with vinaigrette
• Garlic bread or roasted vegetables

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days

Reheating:

• Reheat in the oven at 325°F until warmed through
• Microwave in short intervals (note texture will soften)

Freezing:

• Not recommended — zucchini releases water when thawed

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble up to 6 hours ahead, refrigerate, then bake when ready.

Why is my zucchini watery?
Skipping the salting/drying step or slicing too thick can cause excess moisture.

Can I skip the cream?
Absolutely — the dish will still be creamy with milk alone.

Can I use yellow squash instead?
Yes! Or do a half zucchini, half yellow squash combo.

Is this good as a main dish?
Yes — especially when paired with salad or protein.