CHEESY SCALLOPED ZUCCHINI

Ingredients

For the Zucchini

• 4 medium zucchini, thinly sliced
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Creamy Cheese Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Topping

• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Slice the zucchini into thin, even rounds. Sprinkle with salt and let sit for 15–20 minutes. Pat very dry with paper towels to remove excess moisture.
3. Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds.
4. Whisk in the flour and cook for 1 minute.
5. Slowly whisk in the heavy cream and milk. Add salt, pepper, Italian seasoning, onion powder, and paprika.
6. Cook for 3–5 minutes, stirring constantly, until the sauce thickens slightly.
7. Remove from heat. Stir in the Parmesan and 1 cup mozzarella until melted and creamy.
8. Arrange half of the zucchini slices in the prepared baking dish. Spread half of the cheese sauce over them.
9. Add the remaining zucchini and remaining sauce. Sprinkle the top with mozzarella and Parmesan.
10. Cover loosely with foil and bake for 25 minutes.
11. Remove the foil and bake for another 15–20 minutes, until the zucchini is tender and the cheese is golden and bubbly.
12. For a more golden top, broil for 1–2 minutes, watching carefully.
13. Let rest for 5–10 minutes, then garnish with parsley and serve.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 315 kcal
• Protein: 12 g
• Total Fat: 25 g
• Saturated Fat: 15 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Net Carbs: 10 g
• Sugars: 5 g
• Cholesterol: 75 mg
• Sodium: 620 mg

Nutrition is approximate and varies by ingredients and brands.

Nut & Allergen Information

• Peanuts: None
• Tree nuts: None
• Nuts: None
• Dairy: Contains butter, heavy cream, Parmesan, and mozzarella
• Gluten: Contains wheat flour
• Eggs: None
• Soy: None expected

Gluten-Free Option

Replace the flour with 1 tablespoon cornstarch mixed with a little cold milk before adding it to the sauce.

Q/S – Questions & Answers

Q: How do I stop zucchini from becoming watery?
A: Salt the zucchini, let it sit for 15–20 minutes, and pat it very dry before baking.

Q: Can I use yellow squash?
A: Yes. Yellow squash can replace some or all of the zucchini.

Q: Can I use cheddar cheese?
A: Yes. Cheddar can be substituted for mozzarella or combined with it.

Q: Can I make this ahead of time?
A: Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking.

Q: Can I make it keto-friendly?
A: Yes. Replace the flour with a keto-friendly thickener such as a small amount of xanthan gum or cream cheese.

Q: Can I freeze it?
A: It is not recommended because zucchini releases water after freezing and thawing.

Q: How long do leftovers last?
A: Store covered in the refrigerator for 3–4 days.

Q: What goes well with cheesy scalloped zucchini?
A: It pairs especially well with grilled chicken, steak, pork chops, roasted beef, fish, or meatloaf.