Cheesy Scalloped Zucchini

Any dish that’s gratinéed or scalloped seems like it’s far too much trouble for any given weeknight, but it’s time to set aside those assumptions. This Cheesy Scalloped Zucchini is far easier than it looks and far more delicious than it has any right to be. The method is genius — a shallow sheet pan, a little broiling, a sauce that needs no stovetop, and you have a side dish that’ll induce cravings. And it will take you fifteen minutes. Yes, fifteen! What do you have to lose?

When I think “scalloped,” I think of either a) Grandma’s lace curtains, or b) Scalloped Potatoes. But Scalloped Potatoes — at least in my life experience — have mostly been reserved for Thanksgiving or company or Easter dinner. They’re not everyday food. But this scalloped veg most certainly is fit for the everyday. It’s SO fast and so much more interesting than your basic roasted or steamed veggie side. (Of course, a cheesy cream sauce certainly helps that cause along.)

Why You’ll Love This Recipe

This recipe takes the fuss out of scalloped dishes, delivering a quick and satisfying side that’s perfect for any meal. With minimal prep and maximum flavor, it’s a delightful change from the usual veggie sides — creamy, cheesy, and oh-so-yummy.

Kitchen Equipment You’ll Need

• Oven with broiler setting
• 9×13-inch baking dish or rimmed sheet pan
• Mixing bowl
• Whisk

Ingredients

• Unsalted butter, softened, as needed
• 1 lb zucchini, thinly sliced
• 2/3 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup Gruyere cheese, freshly grated
• 1/3 cup panko breadcrumbs
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Position a rack in your oven 6 inches from the broiler and heat the broiler on high.
2. Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter.
3. Season zucchini with salt and pepper and arrange on the baking pan. Broil just until the squash is beginning to soften, about 4 minutes.
4. While the squash bakes, whisk together cream, thyme, garlic powder, parmesan cheese, and flour in a small bowl. Pour the mixture evenly over the squash, then top with Gruyere cheese and panko breadcrumbs.
5. Return to the oven and broil until golden brown and bubbly, 4-5 minutes. Enjoy!

Tips for Success

• Ensure your zucchini slices are even to promote consistent cooking.
• Keep a close eye on the dish while broiling to avoid burning the cheese and breadcrumbs.

Additional Tips or Variations

Feel free to experiment with different cheeses like cheddar or mozzarella for a unique flavor. Adding a sprinkle of red pepper flakes can give the dish a nice kick if you enjoy a bit of spice.

Nutritional Highlights (Per Serving)

While specific nutritional values may vary, this dish is rich in calcium and vitamins from the cheese and zucchini, making it as nutritious as it is delicious.

Frequently Asked Questions (FAQ)

Can I use a different vegetable?

Absolutely! This recipe works well with other squash varieties or even thinly sliced potatoes.

How can I make this dish ahead of time?

Prepare the zucchini and sauce, then assemble just before serving. Broil right before it’s time to eat for the best results.

Conclusion

Give this Cheesy Scalloped Zucchini a try and see just how easy and delightful a scalloped dish can be. Share your culinary adventures in the comments below — I’d love to hear how your version turns out!