Cheesy Scalloped Zucchini Casserole Recipe

Golden-bubbly, cheesy comfort with a kiss of nutmeg. This cheesy scalloped zucchini turns humble zucchini, cheddar, and a splash of half & half into pure coziness.

You know that feeling when your kitchen smells like garlic, butter, and something gooey melting in the oven? Yeah, that.

Let’s talk zucchini. Specifically, cheesy scalloped zucchini that layers tender salted slices of zucchini with a silky cheddar-Parmesan sauce that’s doing the most. It’s creamy without being soupy, savory with a hint of thyme, and finishes with a lightly golden crust that’ll make you wish you’d doubled the batch.

It works as a side, sure, but also kinda steals the show if you let it. Think cozy dinner-in or “oops, I forgot to plan a main but look what I did make…” kind of days. Bonus: it reheats like a dream.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Cheesy Scalloped Zucchini

This isn’t a preachy eat-your-vegetables moment. If anything, it’s more like, “hey, look what happens when zucchini gets properly treated to a cheese bath.”

Ridiculously simple to make: It might look all fancy and layered, but you’re basically just stacking zucchini, pouring sauce, and sprinkling cheese.
Creamy and rich without being heavy: Thanks to half & half (instead of straight cream), it’s luscious but doesn’t glue you to the couch.
You can taste the layers: The thyme, garlic, nutmeg, and two cheeses don’t blur together—they stack up like a flavor chorus.
A delicious way to use up zucchini: Got a garden bounty or a fridge crisper full? This puts it to excellent use.
Flexible as a side or main: Serve it with roasted chicken or make it the centerpiece with crusty bread and wine (yes, that’s dinner).
Reheats like a champ: Honestly, maybe even better the next day after it firms up a bit.

Ingredient Notes

You don’t need anything fancy, but a couple of details can make the difference between “pretty good” and “someone get me a fork, I’m eating straight from the dish.”

Zucchini: Go for medium-sized ones. No need to peel—just slice into even 1/4-inch rounds for the best bake.
Salt (two types of use): First, it’s for drawing out moisture from the zucchini (essential unless you like sog soup). Later, it seasons the cheese sauce.
Butter: Adds richness and a silky base for the roux. Also, buttering the dish generously keeps things from sticking.
Garlic: Just two cloves, minced and sautéed, but they carry big aromatic energy into the dish.
All-purpose flour: The thickener for your cheese sauce. Cook it long enough so it loses that raw taste.
Half & half: Gives you creaminess without the weight of full cream. Whole milk could sub, but it’ll be a bit thinner.
Cheddar: Sharp cheddar gives that oozy pull and bold flavor. Freshly grated melts more smoothly than pre-shredded.
Parmesan: Adds salty depth and some edge to the sauce. Use the good stuff, freshly grated—it melts better too.
Nutmeg (just a pinch): Totally optional, but it adds that mysterious “why is this so good?” warmth.
Fresh thyme: Earthy and fresh and kind of transforms the whole dish. Dried is OK in a pinch, but fresh wins.
Parsley: Pure garnish glory. Adds color, a little freshness, and helps it feel finished.

How To Make This Cheesy Scalloped Zucchini

Ready? This is the kind of recipe where you can sip something while it bakes and feel wildly competent. Here’s how it goes:

Salt and drain the zucchini: Toss the zucchini slices with salt and let them sit in a colander for 30 minutes. This pulls out excess moisture so you don’t end up with a watery bake. Give them a rinse and blot them dry (like, really dry).
Butter the dish like you mean it: Preheat your oven to 375°F and generously butter a 9×13 casserole dish. Don’t skimp—corners love to cling.
Make the cheese sauce magic: Melt butter in a skillet, add the garlic and sauté just until fragrant. Then toss in the flour, whisk constantly, and cook 1 minute until golden and bubbly.
Add the liquid gold base (aka half & half): Pour in the half & half slowly, whisking non-stop to dodge lumps. Let it simmer until it thickens a little—don’t wander too far.
Add the cheeses: Off the heat, stir in 1 cup cheddar and all the Parmesan. Once melted and creamy, season with salt, pepper, nutmeg, and a gentle eyebrow raise of pride.
Layer like lasagna: Lay down a layer of zucchini slices, slightly overlapping. Pour one-third of the cheese sauce on top, sprinkle on some cheddar and a little thyme. Do this twice more until you’ve layered it all.
Bake until bubbly and golden: Pop that beauty in the oven for 25 to 30 minutes. If you want extra browning, broil for a couple minutes at the end—but don’t walk away (trust me).
Let it rest (briefly): Out of the oven, give it 5 to 10 minutes to cool and settle. Garnish with parsley. Then dive in.

Storage Options

Let’s talk leftovers—if you have any.

Once cooled, cover the baking dish tightly with foil or transfer slices into a lidded container. This keeps well in the fridge for up to 4 days. It actually firms up a little more as it sits, which makes reheating oddly satisfying.

To reheat, pop it in a 350°F oven for 10 to 15 minutes or microwave individual portions until warm, maybe with a fresh sprinkle of cheese on top.

“But can I freeze it?” Totally fair question. I’d say yes—just know the texture might shift slightly. The zucchini gets softer after thawing, but it’s still tasty if you’re not a crunch purist. Let it cool completely, wrap well in foil, and freeze up to a month. Defrost in the fridge before reheating.

And if you magically have a “zucchini singles” situation? That’s what your trusty toaster oven is for. Quick blast, back to gooey goodness.

Variations and Substitutions

Craving a twist? Here’s where you can tweak without losing the soul of the dish.

Yellow squash: Swap some or all the zucchini for yellow squash. Same prep, same bake time, just a sunnier hue.
Different cheeses: Try Gruyère for a nutty note or mix in mozzarella for more melt. Don’t be shy—just avoid super soft cheeses like brie unless you’re feeling experimental.
Add breadcrumbs on top: Want extra crunch? Toss some panko with a dab of melted butter and scatter it on the top before baking.
Use whole milk instead of half & half: It’ll still work—just slightly less rich. You could even do a blend if milk’s all you’ve got.
Herb swap: No thyme? Fresh basil, chives, or a smidge of rosemary works. Go easy on rosemary though; it loves stealing the spotlight.
Make it spicy: Add a pinch of red pepper flakes into the cheese sauce if you want a gentle back-heat.

What to Serve with Cheesy Scalloped Zucchini

Whether you’re pairing it at a dinner table or awkwardly standing over the counter with a fork, this dish plays well with others.

Try serving it with something light and bright like pan-seared cod and rainbow chard. The mild fish and zingy chard balance out the creamy layers nicely.
Crusty sourdough or a warm baguette makes a great sidekick. Use it to mop up every last bit of cheese sauce hiding in the corners of the pan.
Roasted chicken thighs or grilled sausages work beautifully if you want to bulk up the meal. Their savory-salty punch pairs perfectly with tender zucchini.
If you’re feeling brunchy (zucchini for brunch? Yes.), serve this alongside poached eggs and call it a fancy frittata’s cooler cousin.
And hey, if dessert’s on deck, why not go for something cozy-sweet like these peanut butter & banana ice cream sandwiches? Creamy plus creamy equals thrilled guests.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make cheesy scalloped zucchini ahead of time?

Yes, and honestly, it’s a lifesaver when guests are coming or your Tuesday brain is done thinking. Assemble the whole dish, cover it tightly, and keep it in the fridge for up to a day before baking. Just bring it to room temp before baking or add a few extra minutes in the oven if it’s cold from the fridge.

Can I use frozen zucchini instead of fresh?

Technically, yes—if you’re okay with a softer final texture. Defrost and drain it super well. Honestly though, fresh zucchini has a better bite and holds up to the sauce without turning to mush. Worth the extra five-minute slice session, trust me.

What should I do if my cheese sauce is too thick or lumpy?

If it feels too thick, stir in a splash more half & half while it’s warm. If it’s lumpy, whisk vigorously and keep it moving over low heat. For stubborn lumps, strain it or try an immersion blender (gently!). Freshly grated cheese is less likely to clump than pre-shredded, which can be coated with anti-caking agents.

Can I add meat to this recipe?

Sure! Crumbled cooked sausage or crisped bacon layered between the zucchini would be incredible. Just keep the pieces small so they nestle into the sauce layers. Also, you may want to reduce the salt a bit since cured meats can bring their own saltiness to the party.

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