A lighter twist on classic scalloped potatoes, this scalloped zucchini is creamy, cheesy, and baked to golden perfection. Perfect as a summer side dish or a veggie-packed comfort meal!
Ingredients
- 4 medium zucchini, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (or use more milk for lighter version)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Optional: ¼ teaspoon crushed red pepper flakes or Italian seasoning
Directions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish. - Prepare Zucchini:
Thinly slice zucchini (about ⅛-inch thick). Pat dry with paper towels to reduce moisture. - Make the Sauce:
In a saucepan over medium heat, melt butter. Stir in flour and whisk until a smooth roux forms (about 1 minute).
Slowly whisk in milk and cream. Add garlic powder, onion powder, salt, and pepper. Cook until thickened (3–5 minutes). Remove from heat and stir in half of the cheddar cheese. - Layer the Dish:
In the baking dish, layer half the zucchini slices. Pour half of the cheese sauce on top. Repeat with remaining zucchini and sauce. Top with the remaining cheddar and Parmesan. - Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, or until bubbly and golden on top. - Cool & Serve:
Let it rest for 5–10 minutes before serving for best texture.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: ~230 per serving
Let me know if you want a keto or dairy-free version too!