Cheesy Scalloped Zucchini

Transform abundant summer zucchini into a comforting, gratifying side dish that’ll have everyone asking for seconds. This cheesy scalloped zucchini delivers all the creamy satisfaction of traditional potato gratins while keeping things fresh and seasonal.

Perfect for both casual family dinners and special occasions, this dish strikes an ideal balance between wholesome vegetables and indulgent cheese sauce. The tender slices of zucchini are layered with herbs and a rich, bubbling cream sauce that turns gloriously golden brown in the oven.

Why You’ll Love This

• Makes excellent use of garden-fresh or surplus zucchini
• Prep takes just 15 minutes, then the oven does the work
• Can be assembled ahead and baked just before serving
• Naturally low-carb and gluten-free
• Leftovers reheat beautifully for lunch the next day

Ingredients

• 4 medium zucchini
• 2 cups heavy cream
• 2 cups shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Slice zucchini into 1/4-inch rounds.
3. Mix cream, garlic, thyme, salt, pepper, and nutmeg in a bowl.
4. Layer half the zucchini in the baking dish, overlapping slightly.
5. Pour half the cream mixture and sprinkle half the cheeses.
6. Repeat layers with remaining ingredients.
7. Cover with foil and bake 30 minutes.
8. Remove foil and bake 15 minutes more until golden and bubbly.

Tips & Variations

• Pat zucchini slices with paper towels to remove excess moisture
• Substitute any melting cheese like cheddar or fontina
• Add a layer of sautéed mushrooms or caramelized onions
• Sprinkle with breadcrumbs before final baking for extra crunch
• Use yellow summer squash for color variation

Serving Suggestions

Serve hot alongside grilled meats or roasted chicken. This dish pairs particularly well with simple proteins that won’t compete with its rich, creamy flavor. For a vegetarian meal, serve with a crisp green salad and crusty bread.

Notes

• Stores in refrigerator for up to 3 days
• Let rest 10 minutes before serving to set
• Dish is done when edges are golden and center is bubbling

FAQs

• Can I make this ahead? Yes, assemble up to 24 hours in advance and bake when ready.
• Can I freeze this? Not recommended, as zucchini becomes watery when thawed.
• Can I use light cream? Heavy cream provides the best texture, but half-and-half works in a pinch.
• Is this keto-friendly? Yes, this recipe is naturally low in carbohydrates.

Cheesy Scalloped Zucchini

Recipe by Full Recipe

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Transform abundant summer zucchini into a comforting, gratifying side dish that’ll have everyone asking for seconds. This cheesy scalloped zucchini delivers all the creamy

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 4 medium zucchini
• 2 cups heavy cream
• 2 cups shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg

Steps

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Slice zucchini into 1/4-inch rounds.
3. Mix cream, garlic, thyme, salt, pepper, and nutmeg in a bowl.
4. Layer half the zucchini in the baking dish, overlapping slightly.
5. Pour half the cream mixture and sprinkle half the cheeses.
6. Repeat layers with remaining ingredients.
7. Cover with foil and bake 30 minutes.
8. Remove foil and bake 15 minutes more until golden and bubbly.

Notes

• Stores in refrigerator for up to 3 days
• Let rest 10 minutes before serving to set
• Dish is done when edges are golden and center is bubbling