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A lighter twist on classic scalloped potatoes, this creamy scalloped zucchini is layered with tender zucchini slices, rich cheese sauce, and a golden bubbly top. Comfort food made fresh and vegetable-forward.

Scalloped Zucchini (Creamy & Cheesy)

A lighter twist on classic scalloped potatoes, this creamy scalloped zucchini is layered with tender zucchini slices, rich cheese sauce, and a golden bubbly top. Comfort food made fresh and vegetable-forward.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis thinly sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1½ cups milk
  • ½ cup heavy cream optional
  • 1 tsp garlic powder
  • ½ tsp dried thyme or Italian seasoning
  • Salt & black pepper to taste
  • 1 cup shredded cheese cheddar, mozzarella, Gruyère, or mix
  • ½ cup grated Parmesan
  • ½ cup breadcrumbs optional

Equipment

  • Sharp knife or mandoline
  • Medium saucepan
  • whisk
  • 8x8 inch baking dish

Method
 

  1. Preheat oven to 375°F (190°C). Grease baking dish.
  2. Salt zucchini lightly, rest 10 minutes, pat dry.
  3. Melt butter, whisk in flour, cook 1 minute.
  4. Whisk in milk (and cream). Simmer until thick.
  5. Remove from heat; stir in seasoning and half the cheese.
  6. Layer zucchini and sauce in baking dish.
  7. Top with remaining cheese, Parmesan, and breadcrumbs if using.
  8. Bake uncovered 25–30 minutes until golden and bubbly.
  9. Rest 5–10 minutes before serving.

Notes

Drying zucchini is essential to prevent excess liquid
Freshly shredded cheese melts best
Resting after baking helps the sauce set
Best enjoyed fresh; freezing is not recommended