Introduction

Welcome to this delicious recipe for CHEESY SCALLOPED ZUCCHINI! This dish is perfect for anyone looking to prepare a flavorful and satisfying meal. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress with its wonderful taste and easy preparation.

Let’s dive into making this amazing dish that will become a favorite in your recipe collection!

Absolutely! Cheesy Scalloped Zucchini is a fantastic, low-carb alternative to scalloped potatoes. It’s rich, creamy, cheesy, and the perfect way to use up a summer bounty of zucchini.

This dish is less about precision and more about layering flavors, so don’t stress!

Cheesy Scalloped Zucchini Casserole

This recipe creates a creamy, cheesy sauce that soaks into the zucchini, making it incredibly flavorful and satisfying.

Yields: 4-6 servings as a side
Prep time: 20 minutes
Cook time: 40-50 minutes

Ingredients

· 2 lbs zucchini (about 3-4 medium), sliced into ¼-inch rounds
· 1 tsp salt, for sweating
· 2 tbsp unsalted butter
· 1 medium yellow onion, thinly sliced
· 3 cloves garlic, minced
· 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
· 1 cup whole milk or half-and-half
· ½ cup chicken or vegetable broth
· 1 cup shredded sharp cheddar cheese, divided
· ½ cup shredded mozzarella cheese
· ¼ cup grated Parmesan cheese
· 1 tsp Dijon mustard (optional, but adds great flavor)
· ½ tsp dried thyme or Italian seasoning
· ¼ tsp black pepper
· Pinch of nutmeg (optional, but classic in creamy sauces)
· Optional for topping: ¼ cup Panko breadcrumbs mixed with 1 tbsp melted butter

Instructions

1. Sweat the Zucchini (Crucial Step!): Place the sliced zucchini in a colander and toss with 1 teaspoon of salt. Let it sit for 15-30 minutes over the sink or a bowl. This draws out excess water, preventing a soupy casserole. Afterward, rinse quickly and pat the slices very dry with paper towels.
2. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish (or an 8×8 inch dish) with butter or non-stick spray.
3. Make the Creamy Cheese Sauce: In a medium saucepan or skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 more minute until fragrant.
   · Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (this is a roux). Cook for 1-2 minutes to remove the raw flour taste.
   · Slowly whisk in the milk and broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 3-5 minutes.
   · Remove from heat. Stir in ¾ cup of the cheddar cheese, all of the mozzarella, Parmesan, Dijon mustard, thyme, pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth. Taste and adjust seasoning if needed.
4. Assemble the Casserole: Arrange a third of the dried zucchini slices in the bottom of the prepared baking dish, overlapping slightly. Spoon a third of the cheese sauce over the top. Repeat the layers two more times, ending with a layer of sauce.
5. Add Topping and Bake: Sprinkle the remaining ¼ cup of cheddar cheese (and the buttery Panko if using) over the top.
   · Cover the dish with foil and bake for 25 minutes.
   · Remove the foil and bake for another 15-25 minutes, or until the top is golden brown and bubbly, and the zucchini is tender when pierced with a fork.
6. Rest and Serve: Let the casserole rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it easier to slice and serve.

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🌟 Pro Tips for Success

· DON’T SKIP SWEATING THE ZUCCHINI: This is the single most important step for a non-watery outcome. Patting it dry afterwards is just as crucial.
· Cheese Variations: Feel free to play with the cheeses! Gruyère, Gouda, Fontina, or Monterey Jack are all excellent melting choices.
· Add Protein: For a main dish, add 1 lb of cooked, crumbled Italian sausage or ground beef to the layers.
· Creamier Version: Substitute the milk with heavy cream for an ultra-rich and decadent dish.
· Getting the Right Thickness: Slice your zucchini uniformly—a mandoline slicer is perfect for this. If the slices are too thick, they won’t cook evenly; if too thin, they can become mushy.

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📝 Make-Ahead & Storage

· Make Ahead: You can assemble the entire casserole up to a day in advance. Cover tightly and refrigerate. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
· Reheating: Reheat in the microwave for convenience. For a crisper top, reheat in a 350°F (175°C) oven until warmed through.

Enjoy this wonderfully cheesy and comforting dish! It’s a surefire way to make even the pickiest eaters love their zucchini.

Conclusion

Congratulations on making this delicious CHEESY SCALLOPED ZUCCHINI! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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