Scalloped Zucchini – Creamy, Cheesy Comfort Without the Heaviness

Some comfort dishes are wonderful… and then you need a nap. Scalloped potatoes, creamy casseroles, cheesy bakes — they’re cozy, but they can feel a little heavy.

That’s where Scalloped Zucchini shines. You still get that creamy, cheesy, baked-in-the-oven comfort — but with tender zucchini slices that feel lighter and fresher. The sauce is rich enough to satisfy, the top gets golden and bubbly, and the whole dish tastes like something you’d serve at a family dinner where everyone goes back for seconds.

It’s comfort food… just a little smarter.

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Scalloped Zucchini

Ingredients

• 4 medium zucchini, thinly sliced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1½ cups milk (or half-and-half for richer)

• 1 cup shredded cheddar cheese

• ½ cup grated parmesan (optional but great for topping)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• Optional: ¼ tsp nutmeg or paprika

• Optional topping: ½ cup breadcrumbs (panko) + 1 tbsp melted butter

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Instructions

1) Preheat

Preheat oven to 375°F (190°C). Grease a baking dish (9×13 or similar).

2) Remove Extra Moisture (Important)

Zucchini holds a lot of water.

1. Lay zucchini slices on paper towels.

2. Sprinkle lightly with salt and let sit 10 minutes.

3. Pat dry.

3) Make the Cream Sauce

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook 1 minute.

3. Slowly whisk in milk and cook until slightly thickened (3–5 minutes).

4. Stir in garlic, salt, pepper, and optional spice.

5. Remove from heat and stir in cheddar until melted.

4) Assemble

1. Layer zucchini in the baking dish.

2. Pour cheese sauce over the zucchini.

3. Sprinkle parmesan on top.

4. Add breadcrumb topping if using.

5) Bake

Bake 25–35 minutes, until bubbly and golden on top.
Let rest 10 minutes before serving (it thickens and slices better).

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Why This Dish Works

• Zucchini replaces heavy potatoes for a lighter bite

• Roux-based sauce stays creamy without being overly thick

• Cheese adds richness, zucchini adds freshness

• Resting time prevents a watery casserole

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Tips for Perfect Scalloped Zucchini

• Slice zucchini evenly for even baking

• Don’t skip drying the zucchini

• Use sharp cheddar for stronger flavor

• Want extra protein? Add shredded chicken or cooked bacon

• For extra golden top: broil 1–2 minutes at the end (watch closely)

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Serving Suggestions

• With grilled chicken, salmon, or pork chops

• As a holiday side when you want something lighter

• Alongside rice or quinoa

• With a crisp green salad for balance

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FAQ – Scalloped Zucchini

Why is my scalloped zucchini watery?

Zucchini releases moisture while baking. Salt and pat dry first, and let the dish rest after baking.

Can I make it ahead of time?

Yes. Assemble up to 24 hours ahead and bake fresh. Or bake, cool, and reheat gently.

How do I store leftovers?

Refrigerate in an airtight container for up to 3–4 days.

Can I freeze scalloped zucchini?

You can, but zucchini can soften after freezing. Best enjoyed fresh or refrigerated.