If you love creamy comfort food but want a lighter, vegetable-forward dish, Scalloped Zucchini is the perfect answer. Inspired by traditional scalloped potatoes, this recipe replaces starchy spuds with tender zucchini slices layered in a luscious, cheesy cream sauce. It’s indulgent yet fresh — a beautiful way to celebrate zucchini season or to make use of a garden bounty.
🥒 Why You’ll Love This Dish
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Lighter than potatoes: Zucchini keeps the dish satisfying but not heavy.
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Ultra-creamy and flavorful: A rich sauce made with cream, cheese, and herbs makes every bite irresistible.
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Beautiful presentation: Golden and bubbly on top, perfect for guests or family dinners.
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Versatile: Works as a side dish or even a vegetarian main course.
🍽️ Ingredients
Main Components:
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4 medium zucchinis, thinly sliced (about 1/8-inch thick)
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1 small onion, finely sliced (optional)
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups milk (whole milk or half-and-half for richness)
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½ cup heavy cream (optional, for extra creaminess)
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1 cup shredded cheese (cheddar, mozzarella, Gruyère, or a mix)
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
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½ teaspoon dried thyme or Italian herbs
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Salt and pepper, to taste
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½ cup breadcrumbs (optional, for topping)
👩🍳 Instructions
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