Cheesy Scalloped Zucchini – Get ready for a culinary delight that will have you coming back for seconds! Our Cheesy Scalloped Zucchini recipe takes the humble zucchini to new heights of deliciousness. With layers of thinly sliced zucchini bathed in a creamy, cheesy sauce and topped with a golden breadcrumb crust, this dish is a showstopper. Whether you’re a fan of zucchini or not, this recipe will make you fall head over heels for this versatile vegetable. Join us as we uncover the secrets to creating a mouthwatering sensation that will leave your taste buds begging for more.
In our household, the Cheesy Scalloped Zucchini recipe has become a cherished family favorite. It all started one evening when my husband, a self-proclaimed zucchini skeptic, took a hesitant bite of this dish. Little did he know, it would be love at first taste! The zucchini, tender yet slightly crisp, was perfectly complemented by the creamy, flavorful sauce and the irresistible cheesy topping. From that moment on, this recipe has held a special place in our hearts and stomachs. It has become a regular feature on our dinner table, and we take pride in sharing it with friends and family. This recipe has truly transformed our perception of zucchini and we’re confident it will do the same for you!
Why This Recipe is a Must-Try?
- Creamy Cheesy Goodness: Indulge in the luxuriously smooth and creamy texture of the zucchini, generously coated in a blend of heavy cream, Parmigiano-Reggiano, and Gruyere cheese.
- Bursting with Flavor: The combination of dried thyme and garlic powder adds an aromatic touch that infuses every bite with a tantalizing burst of flavor.
- Perfectly Golden Crust: The panko breadcrumb topping creates a satisfying crunch and adds an extra layer of deliciousness, taking this dish to a whole new level.
- Simple Ingredients, Spectacular Results: With just a handful of ingredients, you can create a stunning dish that is sure to impress. It’s a fantastic way to elevate your zucchini game!
- Versatile and Satisfying: Whether you serve it as a delightful side dish or a comforting main course, this recipe is bound to satisfy even the pickiest of eaters.
Ingredients:
- Unsalted butter, softened (as needed)
- 450g (1 lb.) zucchini, thinly sliced
- 160ml (2/3 cup) heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 60g (1/2 cup) freshly grated Parmigiano-Reggiano
- 1 1/2 tablespoons all-purpose flour
- 60g (1/2 cup) freshly grated Gruyere cheese
- 40g (1/3 cup) panko breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat your oven’s broiler on high and position a rack about 6 inches away from the heat source.
Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter, ensuring even coverage.
Season the thinly sliced zucchini with salt and pepper, and arrange them in a single layer on the prepared baking pan.
Place the pan under the broiler and cook for approximately 4 minutes, or until the zucchini begins to soften and develop a golden hue.
In a small bowl, whisk together the heavy cream, dried thyme, garlic powder, Parmigiano-Reggiano, and flour until well combined.
Pour the creamy mixture evenly over the zucchini, ensuring each slice is coated with the delectable sauce.
Sprinkle the freshly grated Gruyere cheese and panko breadcrumbs over the zucchini and sauce, creating a luscious topping.
Return the pan to the oven and broil for another 4-5 minutes, or until the cheese is melted, bubbly, and the breadcrumb crust turns golden brown.
Remove from the oven, let it cool slightly, and serve this cheesy delight while it’s still hot and bubbling!
Notes:
- Feel free to experiment with different types of cheese for your topping. Fontina or cheddar can be excellent alternatives to Gruyere.
- For an extra kick of flavor, add a pinch of red pepper flakes to the creamy sauce.
- This recipe can be easily doubled or halved to accommodate larger or smaller gatherings.
- Leftovers can be refrigerated and reheated in the oven for a quick and satisfying meal the next day.
In conclusion, our Cheesy Scalloped Zucchini recipe is a culinary masterpiece that will leave you craving more. It combines the humble zucchini with a luxurious creamy sauce, a tantalizing blend of cheeses, and a golden breadcrumb topping, resulting in a dish that is both visually stunning and irresistibly delicious. Whether you’re looking for a delightful side dish or a satisfying vegetarian main course, this recipe is sure to impress. It’s perfect for gatherings, family dinners, or simply treating yourself to a mouthwatering indulgence.
So, don’t hesitate to give this recipe a try and discover the joy of transforming zucchini into a cheesy sensation. Prepare to be amazed as the flavors meld together, creating a dish that will have your taste buds singing with delight. From the first bite to the last, you’ll savor the creamy, cheesy goodness and the delightful contrast of textures.
We hope this recipe becomes a staple in your household, just as it has in ours. Share it with your loved ones, and let the Cheesy Scalloped Zucchini become a beloved tradition in your kitchen. Get ready for a dish that will make you fall in love with zucchini all over again, opening up a world of culinary possibilities. Embrace the cheesy goodness and enjoy every delectable bite.
Frequently Asked Questions
Can I use other types of squash instead of zucchini?
Absolutely! This recipe works well with various types of squash, such as yellow squash or pattypan squash. Feel free to mix and match for a colorful and flavorful twist.
Can I make this recipe ahead of time?
While it’s best enjoyed fresh out of the oven, you can prepare this dish in advance. Assemble the zucchini and sauce but hold off on adding the breadcrumb topping. Cover and refrigerate until ready to bake. Just before serving, sprinkle the breadcrumbs over the zucchini and bake until golden and bubbly.
Can I freeze the leftovers?
Unfortunately, this dish doesn’t freeze well due to the cream-based sauce. The texture may become grainy and the zucchini may become mushy upon thawing. We recommend enjoying it fresh or refrigerating the leftovers for up to 2 days.
Can I substitute heavy cream with a lighter alternative?
Yes, you can use half-and-half or whole milk instead of heavy cream for a lighter version of this recipe. However, keep in mind that the sauce might be slightly less rich and creamy.
Cheesy Scalloped Zucchini
Ingredients
- Unsalted butter softened (as needed)
- 450 g 1 lb. zucchini, thinly sliced
- 160 ml 2/3 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 60 g 1/2 cup freshly grated Parmigiano-Reggiano
- 1 1/2 tablespoons all-purpose flour
- 60 g 1/2 cup freshly grated Gruyere cheese
- 40 g 1/3 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven's broiler on high and position a rack about 6 inches away from the heat source.
- Grease a shallow 9x13-inch baking dish or rimmed sheet pan with softened butter, ensuring even coverage.
- Season the thinly sliced zucchini with salt and pepper, and arrange them in a single layer on the prepared baking pan.
- Place the pan under the broiler and cook for approximately 4 minutes, or until the zucchini begins to soften and develop a golden hue.
- In a small bowl, whisk together the heavy cream, dried thyme, garlic powder, Parmigiano-Reggiano, and flour until well combined.
- Pour the creamy mixture evenly over the zucchini, ensuring each slice is coated with the delectable sauce.
- Sprinkle the freshly grated Gruyere cheese and panko breadcrumbs over the zucchini and sauce, creating a luscious topping.
- Return the pan to the oven and broil for another 4-5 minutes, or until the cheese is melted, bubbly, and the breadcrumb crust turns golden brown.
- Remove from the oven, let it cool slightly, and serve this cheesy delight while it's still hot and bubbling!
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