Here’s a creamy Scalloped Zucchini recipe—simple, comforting, and a great lighter alternative to scalloped potatoes 🥒🧀
🥘 Scalloped Zucchini
⏱ Time
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Prep: 15 minutes
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Bake: 35–45 minutes
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Serves: 4–6
🧺 Ingredients
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2 lb (900 g) zucchini, thinly sliced (⅛ inch)
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2 tbsp butter
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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1½ cups milk (or half-and-half for richer)
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1 cup shredded cheese (cheddar, Gruyère, or Parmesan blend)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional)
Topping (optional but recommended)
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½ cup breadcrumbs or panko
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2 tbsp melted butter
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2 tbsp grated Parmesan
👩🍳 Instructions
1. Prep the Zucchini
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Lightly salt sliced zucchini and let sit 10 minutes.
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Pat dry with paper towels (important to avoid watery casserole).
2. Make the Sauce
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Preheat oven to 375°F / 190°C.
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In a skillet, melt butter with olive oil over medium heat.
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Sauté onion until soft, ~5 minutes.
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Add garlic; cook 30 seconds.
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Stir in flour; cook 1 minute.
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Gradually whisk in milk; simmer until thickened.
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Season with salt, pepper, and nutmeg.
3. Assemble
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Grease a baking dish.
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Layer zucchini and sauce, ending with sauce.
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Sprinkle shredded cheese over the top.
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Add breadcrumb topping if using.
4. Bake
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Bake uncovered 35–45 minutes until bubbly and golden.
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Rest 10 minutes before serving.
🌿 Variations
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Low-carb: Skip breadcrumbs, add more cheese
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Herb version: Add thyme or basil
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Protein boost: Add cooked bacon or ham
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Italian-style: Use mozzarella + Parmesan
🍽 Serving Ideas
Perfect with grilled chicken, roast beef, or holiday meals.
If you’d like, I can also:
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Make this keto-friendly
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Turn it into a one-pan skillet version
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Help prevent sogginess even more effectively