Cheesy Scalloped Zucchini

Indulge in the perfect blend of creamy cheese and garden-fresh zucchini with this irresistible side dish.

This Cheesy Scalloped Zucchini transforms humble summer squash into a comforting, crowd-pleasing casserole.

With layers of tender zucchini and a rich, velvety cheese sauce, it’s sure to become a family favorite.

Ingredients

• 4 medium zucchini, sliced 1/4 inch thick
• 2 teaspoons salt (for draining zucchini)
• 2 tablespoons butter, plus extra for greasing
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups half & half
• 2 cups shredded cheddar cheese, divided
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of nutmeg
• 2 teaspoons fresh thyme, chopped
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the zucchini: Toss sliced zucchini with 2 teaspoons salt in a colander. Let drain for 30 minutes, then rinse and pat dry.

2. Preheat oven to 375°F (190°C). Grease a 9×13 inch casserole dish with butter.

3. Make the cheese sauce: Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.

4. Whisk in flour and cook for 1 minute until golden and bubbly.

5. Gradually pour in half & half, stirring constantly. Simmer until slightly thickened, about 1 minute.

6. Remove from heat. Stir in 1 cup cheddar and all Parmesan until melted. Season with salt, pepper, and nutmeg.

7. Assemble the casserole: Layer zucchini slices in the prepared dish. Pour 1/3 of the cheese sauce over top.

8. Sprinkle with some of the remaining cheddar and fresh thyme. Repeat layering twice more.

9. Bake for 25-30 minutes until golden and bubbly. Broil briefly for extra color if desired.

10. Let cool for 5-10 minutes. Garnish with fresh parsley before serving.

Possible Substitutes and Variations

– Use yellow squash or a mix of zucchini and yellow squash for color variety

– Swap cheddar for Gruyère or fontina cheese for a different flavor profile

– Add breadcrumbs on top for a crunchy texture

– Mix in sautéed onions or bell peppers for extra vegetables

– Use milk instead of half & half for a lighter version

Serving Suggestions

– Pair with grilled chicken or fish for a complete meal

– Serve alongside a fresh green salad for a light lunch

– Enjoy as a vegetarian main dish with crusty bread

– Use as a side for holiday dinners or potlucks

– Reheat leftovers for a quick and easy work lunch