Cheesy Scalloped Zucchini Recipe: A Creamy, Comforting Twist on Classic Veggies

If you're craving something cheesy, creamy, and incredibly satisfying, then this cheesy scalloped zucchini recipe is exactly what you need. The tender zucchini, bathed in a rich, velvety cheddar-Parmesan sauce, makes for an unforgettable side dish that complements any meal. Picture layers of zucchini, coated with bubbling, golden cheese, and seasoned with fresh herbs like thyme and parsley. This dish has it all: flavor, texture, and a wholesome vegetable base that can make even the most skeptical veggie-eaters ask for seconds!

Photo byInsanelyGoodRecipes

This recipe is not just a tasty dish – it's one that's close to my heart. I first discovered it on a culinary blog called Insanely Good Recipes, and I’ve been hooked ever since. Their version inspired me to give it a try, and now I’m sharing this irresistible version with you. Trust me, it's a must-try whether you're looking for a hearty side or a new way to enjoy zucchini!

A Touch of History – Zucchini's Italian Roots

Though zucchini is a staple in American summer gardens, its origins trace back to Italy. "Zucchini" comes from the Italian word for a small squash, and this versatile vegetable made its way to the U.S. in the 1920s with Italian immigrants. Its mild flavor and adaptability make it a perfect candidate for layering with rich cheeses in casseroles like this scalloped zucchini.

Ingredients List:

• 4 medium zucchini
• 2 teaspoons salt
• 2 tablespoons butter (plus extra for greasing the pan)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups half & half
• 2 cups shredded cheddar, divided
• ½ cup freshly grated Parmesan
• ½ teaspoon salt
• ½ teaspoon black pepper
• Pinch of nutmeg
• 2 teaspoons freshly chopped thyme
• Freshly chopped parsley, for garnish

Instructions:

1. Prepare the Zucchini: Cut the zucchini into ¼ inch thick slices. Place them in a colander and sprinkle with 2 teaspoons of salt. Toss the zucchini to coat evenly, then let it drain over a bowl for about 30 minutes. This step removes excess moisture and ensures a firmer texture in your casserole. After 30 minutes, rinse the zucchini under cold water and pat them dry with paper towels.
2. Preheat the Oven: While prepping the zucchini, preheat your oven to 375°F. Generously butter a 9x13-inch casserole dish and set it aside.
3. Make the Cheese Sauce: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Whisk in the all-purpose flour and cook for another minute until the mixture turns golden. Gradually pour in the half & half, stirring constantly. Bring the sauce to a simmer and cook until slightly thickened.
4. Add the Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheddar and all the grated Parmesan. Keep stirring until the cheeses have fully melted and the sauce is smooth. Season the sauce with ½ teaspoon salt, ½ teaspoon black pepper, and a pinch of nutmeg.
5. Layer the Zucchini: Start layering your zucchini slices in the prepared casserole dish, overlapping them slightly. Pour about one-third of the cheese sauce evenly over the zucchini. Scatter some of the remaining shredded cheddar on top, followed by a sprinkle of chopped fresh thyme.
6. Repeat Layers: Continue layering zucchini slices, cheese sauce, cheddar, and thyme, until all ingredients are used up. Finish with a final layer of cheese on top.
7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. If you prefer a crispier finish, broil the dish for a few minutes at the end.
8. Serve: Let the casserole cool for 5-10 minutes before garnishing with freshly chopped parsley. Serve warm, and enjoy the perfect blend of creamy cheese and tender zucchini!

Pro Tips for Success:

• Uniform Slices: For best results, ensure the zucchini slices are even. Using a mandoline slicer helps create perfectly thin, uniform rounds that cook evenly.
• Grate Your Own Cheese: Freshly grated cheese melts better and tastes fresher than pre-shredded varieties. Take a few extra minutes to grate your own cheddar and Parmesan for the richest, creamiest sauce.

This dish pairs wonderfully with roasted chicken, grilled steak, or even as a vegetarian main course alongside a simple side salad. For a heartier variation, you can also add crispy breadcrumbs on top before baking for added crunch!

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