Description
If you’re craving a side dish that’s rich, creamy, and incredibly simple, this Cheesy Scalloped Zucchini will become your new go-to. Made in just 15 minutes, this recipe combines tender zucchini with a luscious cream sauce, Gruyere, Parmesan, and golden panko breadcrumbs for the perfect crispy topping. It’s a quick, elegant, and flavorful alternative to traditional scalloped potatoes.
Who is this Recipe For?
This dish is ideal for:
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Busy home cooks who want a gourmet-style side dish without hours in the kitchen.
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Low-carb eaters searching for a delicious potato alternative.
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Cheese lovers who can’t resist a bubbly, golden gratin.
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Dinner party hosts who want to impress with minimal effort.
Why it’s Great
✅ Ready in just 15 minutes.
✅ Uses simple, fresh ingredients.
✅ A healthier twist on scalloped potatoes.
✅ Perfect for weeknights or special occasions.
Ingredients
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Unsalted butter, softened (for greasing)
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1 lb zucchini, thinly sliced
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⅔ cup heavy cream
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1 teaspoon dried thyme
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½ teaspoon garlic powder
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½ cup Parmigiano-Reggiano, freshly grated
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1 ½ tablespoons all-purpose flour
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½ cup Gruyere cheese, freshly grated
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⅓ cup panko breadcrumbs
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Prep the oven & pan – Position a rack about 6 inches from the broiler and preheat to high. Grease a shallow 9×13-inch baking dish or sheet pan with butter.
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Cook the zucchini – Season zucchini slices with salt and pepper. Arrange on the pan and broil for about 4 minutes, just until slightly softened.
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Make the cream mixture – In a bowl, whisk together heavy cream, thyme, garlic powder, Parmesan, and flour until smooth.
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Assemble – Pour the cream mixture over zucchini. Sprinkle with Gruyere cheese and top with panko breadcrumbs.
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Broil & finish – Return to the oven and broil for 4–5 minutes, until golden brown and bubbling. Serve hot.
Kitchen Equipment Needed
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9×13-inch baking dish or sheet pan
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Mixing bowl & whisk
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Cutting board & sharp knife
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Oven with broiler setting
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm under the broiler for a few minutes to restore crispiness.
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Freezer: Not recommended, as the cream sauce may separate when thawed.
FAQ
1. Can I substitute the Gruyere cheese?
Yes! Swiss, Fontina, or sharp cheddar work as great substitutes.
2. Can I make this ahead of time?
You can prepare the zucchini and sauce mixture ahead, but broil just before serving for the best texture.
3. Is this recipe low-carb?
Yes! Unlike scalloped potatoes, zucchini keeps this dish lighter and more keto-friendly.
4. Can I add more vegetables?
Absolutely—try layering with sliced mushrooms, onions, or even yellow squash for extra flavor.
Conclusion
This Cheesy Scalloped Zucchini is proof that weeknight sides don’t have to be boring. With just a handful of ingredients and 15 minutes, you’ll have a bubbly, golden dish that pairs perfectly with chicken, steak, seafood, or even pasta. Easy enough for weeknights yet elegant enough for entertaining, this recipe is one you’ll make again and again.
