Cheesy Scalloped Zucchini
This Cheesy Scalloped Zucchini is a delicious, creamy side dish that highlights the best of seasonal vegetables with a rich and bubbly cheese topping.
Perfect for holiday dinners or weeknight meals, this recipe offers a lighter twist on traditional scalloped potatoes—without sacrificing flavor.
Why You’ll Love This Recipe
Comforting & creamy: Like scalloped potatoes, but fresher and lighter with zucchini.
Quick to make: Broils in under 10 minutes, with minimal prep.
Crowd-pleaser: A cheesy, golden topping no one can resist.
Versatile: Works as a side for everything from grilled meats to pasta.
Key Ingredients
Zucchini: Thinly sliced for a tender texture.
Heavy Cream: Adds richness to the base.
Parmigiano-Reggiano & Gruyere: Two layers of cheesy flavor—nutty, sharp, and melty.
Thyme & Garlic Powder: Boost the savory notes.
Panko Breadcrumbs: Create a crispy, golden topping.
Kitchen Tools & Timing
9×13-inch baking dish or sheet pan
Sharp knife or mandoline
Mixing bowl & whisk
Oven with broiler setting
Cheesy Scalloped Zucchini
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
Instructions:
Preheat the Oven:
Set an oven rack about 6 inches below the broiler and preheat the broiler on high.
Prepare the Pan:
Lightly grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter to prevent sticking.
Broil the Zucchini:
Thinly slice the zucchini, season with salt and pepper, and spread evenly in the prepared pan.
Place under the broiler and cook for about 4 minutes, just until the zucchini starts to soften.
Make the Cream Mixture:
In a small bowl, whisk together the heavy cream, thyme, garlic powder, Parmesan cheese, and flour until smooth.
Assemble the Dish:
Pour the cream mixture evenly over the broiled zucchini. Top with shredded Gruyere cheese and a layer of panko breadcrumbs for crunch.
Broil to Finish:
Return the dish to the oven and broil for 4–5 minutes, or until the top is golden and bubbling.
Serve Hot:
Let cool slightly, then serve warm as a cheesy, comforting side dish.
Recipe Notes – Cheesy Scalloped Zucchini
Use fresh, firm zucchini:
Choose medium-sized zucchini that are not overly large or watery. Slice them evenly so they cook at the same rate.
Pre-broil to remove excess moisture:
Broiling the zucchini briefly before adding the cream and cheese helps reduce water content and prevents a soggy dish.
Mandoline or sharp knife is key:
Aim for slices about 1/8-inch thick. Thinner slices cook more evenly and soak up the creamy sauce.
Whisk the cream mixture well:
To avoid clumps of flour, make sure it’s fully incorporated and smooth before pouring over the zucchini.
Grate cheese fresh:
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For best texture, grate your Gruyere and Parmesan just before using.
Watch the broiler closely:
The top will brown quickly. Check it after 4 minutes and remove as soon as the cheese is bubbling and golden.
Season the zucchini before layering:
A pinch of salt and pepper before broiling enhances their natural flavor and balances the richness of the cheese and cream.
Use a shallow pan:
A wider, shallower baking dish (like a 9×13) allows more surface area for browning and even layering.
Let it rest briefly before serving:
Allowing the dish to sit for 5 minutes after broiling helps the sauce thicken slightly and makes it easier to serve.
Nutrition Information
(Per serving – based on 6 servings, approximate)
Calories: 220 | Protein: 8g | Fat: 17g | Carbohydrates: 9g | Fiber: 2g | Sodium: ~280mg
Recipe Swaps & Variations
Cheese swap: Try cheddar, fontina, or mozzarella in place of Gruyere.
Make it spicy: Add a pinch of red pepper flakes or diced jalapeños to the cream.
Herb twist: Use rosemary or basil instead of thyme.
Low-carb topping: Use crushed pork rinds or almond flour in place of panko for a keto-friendly version.
Add protein: Mix in crumbled bacon or shredded chicken for a main dish upgrade.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F for 10–15 minutes, or until heated through and bubbly.
Freezing not recommended: The cream and zucchini can become watery when thawed.
Food & Drink Pairings
Main Dishes: Pairs well with grilled steak, roasted chicken, or baked salmon.
Drinks: Try with a crisp Sauvignon Blanc, sparkling water with lemon, or a light lager.
Salads: Serve alongside a tomato basil salad or arugula with lemon vinaigrette for balance.
Frequently Asked Questions:
Can I use yellow squash instead of zucchini?
Yes! Or use a mix of both for color and variety.
Is this dish gluten-free?
As written, no (because of the flour and panko).
Use gluten-free flour and breadcrumbs to make it GF.
What’s the best cream substitute?
You can use half-and-half or a mix of milk and a tablespoon of butter, but the sauce may be thinner.
Can I make it ahead of time?
Yes—assemble everything except the panko topping. Refrigerate, then top and broil just before serving.
Will the zucchini be watery?
Broiling first and using a touch of flour in the cream helps prevent that.
You can also salt and drain zucchini slices before baking.
Can I bake this instead of broiling?
Yes, bake at 400°F for 15–20 minutes until bubbly, then broil for 2 minutes to brown the top.
Can I use frozen zucchini?
Not recommended. It releases too much water.
Fresh zucchini gives the best texture.
How thin should the zucchini slices be?
About 1/8-inch. Thinner slices cook more evenly and absorb the cream better.
How do I make it more filling?
Add cooked pasta, rice, or quinoa to the base—or serve it over grains.
Can I use a different pan size?
Yes—use any shallow oven-safe pan.
Just adjust layering and broiling time as needed.