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
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 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.
- Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the heavy cream and milk. Add salt, pepper, Italian seasoning, onion powder, and paprika.
- Cook for 3–5 minutes, stirring constantly, until the sauce thickens slightly.
- Remove from heat. Stir in the Parmesan and 1 cup mozzarella until melted and creamy.
- Arrange half of the zucchini slices in the prepared baking dish. Spread half of the cheese sauce over them.
- Add the remaining zucchini and remaining sauce. Sprinkle the top with mozzarella and Parmesan.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake for another 15–20 minutes, until the zucchini is tender and the cheese is golden and bubbly.
- For a more golden top, broil for 1–2 minutes, watching carefully.
- 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.