Cheesy Scalloped Zucchini
This golden, bubbly, cheesy scalloped zucchini is pure comfort: humble zucchini sliced and layered with a silky cheddar-Parmesan sauce, kissed with nutmeg and thyme, then baked to perfection. Creamy but not heavy, cozy enough for a casual dinner and flexible as a side or main—plus, it reheats like a dream. It’s the ultimate “accidentally stole the show” vegetable dish.
6
servings
Ingredients
Vegetables
- 2 to 2.5 pounds (900 to 1135 g) zucchini about 4–5 medium; sliced into 1/4-inch rounds
- 2 tsp (10 ml) kosher salt for draining, plus more for seasoning
Cheese Sauce
- 3 tbsp (42 g) unsalted butter plus more for buttering dish
- 2 cloves garlic minced
- 3 tbsp (24 g) all-purpose flour
- 2 cups (475 ml) half & half or whole milk for a lighter version
- 1 3/4 cups (175 g) sharp cheddar cheese freshly grated, divided (1 cup for sauce, 3/4 cup for layers)
- 1/2 cup (45 g) Parmesan cheese freshly grated
- 1/4 tsp (1 ml) freshly ground black pepper or to taste
- 1/8 tsp (0.5 ml) nutmeg optional, freshly grated preferred
- 2 tsp (2 g) fresh thyme leaves plus extra for garnish, or use 3/4 tsp dried thyme
- fresh parsley chopped, for serving
Equipment
- 9x13 inch casserole dish
- Large skillet
- Whisk
- Colander
Instructions
- Drain the zucchini: Toss zucchini rounds with 2 teaspoons kosher salt and set in a colander over a bowl or sink for 30 minutes. This draws out moisture so your gratin isn’t watery. Rinse zucchini well and blot completely dry with kitchen towels.
- Preheat the oven to 375°F (190°C). Generously butter a 9x13-inch casserole dish.
- Make the cheese sauce: In a large skillet over medium heat, melt butter. Add the garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, whisking constantly, for 1 minute until golden. Gradually whisk in the half & half. Bring to a simmer, whisking, until slightly thickened (2–4 minutes). Remove from heat; stir in 1 cup cheddar and all the Parmesan until smooth. Season with 1/2 teaspoon salt, black pepper, and nutmeg (if using).
- Layer the zucchini: Arrange one-third of the zucchini in the buttered dish, slightly overlapping. Spoon over one-third of the cheese sauce. Sprinkle with about 1/4 cup cheddar and a pinch of thyme. Repeat to make two more layers, finishing with the last of the sauce, cheddar, and thyme.
- Bake: Bake uncovered until bubbling and golden on top, 25 to 30 minutes. For extra browning, broil 1–2 minutes at the end—but watch closely!
- Rest & garnish: Let cool 5–10 minutes before serving so it sets a bit. Garnish with parsley and enjoy.
Notes
For a crunchy topping, add buttered panko or breadcrumbs before baking. You can sub yellow squash for some or all of the zucchini, and swap cheeses as you please—Gruyère or mozzarella work well! To add meat, layer in cooked sausage or bacon bits. Refrigerate leftovers up to 4 days or freeze up to 1 month (texture will soften slightly). If your cheese sauce is lumpy, whisk vigorously or blend gently when still warm.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 590mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 25mg | Calcium: 277mg | Iron: 1.2mg