Cheesy Scalloped Zucchini is a brilliantly quick and decadent side dish that reimagines the comforting, creamy goodness of traditional scalloped potatoes into a low-carb, vegetable-forward masterpiece. This recipe transforms humble zucchini into an elegant and irresistible gratin by leveraging the intense, direct heat of the broiler. Unlike classic baked casseroles that require a long stint in the oven, this method achieves a perfect contrast of textures in under 15 minutes: tender-yet-firm zucchini slices smothered in a rich, thyme-and-garlic-infused cream sauce, all topped with a gloriously golden, crispy crust of melted Gruyère cheese and buttery panko breadcrumbs. It’s the ultimate solution for when you need a sophisticated side dish that doesn’t compromise on flavor but is short on time.
The magic of this dish lies in its simplicity and powerful flavor combination. The initial broil of the zucchini drives off excess moisture, preventing a watery sauce and concentrating the squash’s natural sweetness. The sauce, while simple, is a powerhouse—the flour thickens the cream seamlessly, the Parmesan cheese adds a salty, umami depth, and the dried thyme and garlic powder provide an aromatic foundation that feels both rustic and refined. Topped with nutty, excellent-melting Gruyère and the unmatched crunch of panko, each bite offers a perfect harmony of soft, creamy, and crisp. This dish is a versatile accompaniment that pairs beautifully with everything from roasted chicken and grilled steak to seared fish, proving that eating your vegetables can be the most exciting part of the meal.
Why You’ll Love This Recipe:
• Lightning Fast: Ready from start to finish in less than 15 minutes, making it perfect for busy weeknights.
• Low-Carb & Keto-Friendly: A delicious and satisfying alternative to potato-based gratins for those watching their carbohydrate intake.
• Exceptional Textures: Achieves a perfect balance of tender zucchini, creamy sauce, and a crispy, cheesy topping.
• Elegant and Impressive: The beautiful golden-brown finish and sophisticated flavors make it worthy of a dinner party.
Ingredients:
- Unsalted butter, softened, as needed for greasing
- 1 lb zucchini (about 2-3 medium), thinly sliced into ¼-inch rounds
- 2/3 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup Gruyere cheese, freshly grated
- 1/3 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Step 1: Preheat the Broiler
• Position an oven rack so that it is about 6 inches from the broiler element. Preheat the broiler to high heat. This ensures the top element is intensely hot and ready to quickly brown and crisp the topping.
Step 2: Prepare the Baking Dish
• Take a shallow 9×13-inch baking dish or a rimmed sheet pan and generously grease it with the softened butter. This prevents the zucchini from sticking and adds a rich, buttery flavor to the bottom layer.
Step 3: Season and First Broil of Zucchini
• Place the thinly sliced zucchini in the prepared dish. Season generously with kosher salt and black pepper. Toss to coat evenly, then arrange them in a relatively single layer. Place the dish under the preheated broiler and broil for approximately 4 minutes, just until the zucchini is beginning to soften and release some of its moisture. This step is crucial for preventing a watery final dish.
Step 4: Prepare the Cream Mixture
• While the zucchini is under the broiler, prepare the sauce. In a small bowl, whisk together the heavy cream, dried thyme, garlic powder, freshly grated Parmigiano-Reggiano, and all-purpose flour. Whisk until the mixture is completely smooth and the flour has no lumps.
Step 5: Assemble the Gratin
• Carefully remove the baking dish from the oven. The zucchini will be hot. Pour the cream mixture evenly over the par-cooked zucchini, ensuring it seeps down between the slices. Sprinkle the freshly grated Gruyere cheese evenly over the top, followed by the panko breadcrumbs.
Step 6: Final Broil
• Return the assembled dish to the oven, under the broiler. Broil for 4-5 minutes, but watch it closely after the 3-minute mark. It is done when the top is a deep golden brown, the cheese is fully melted and bubbly, and the panko crumbs are crispy.
Step 7: Cool and Serve
• Remove the dish from the oven. Let it rest for 1-2 minutes before serving. This allows the creamy sauce to thicken slightly. Serve immediately while the topping is still crisp and the dish is hot.
Tips:
• Uniform Slicing: Use a mandoline or a sharp knife to slice the zucchini into uniform ¼-inch thick rounds. This ensures they all cook at the same rate.
• Freshly Grated Cheese is Key: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. For the best sauce and topping, grate your Parmigiano-Reggiano and Gruyere from a block.
• Don’t Walk Away from the Broiler: The broiler can go from perfectly golden to burnt very quickly. Keep a close eye on the dish during the final broiling step.
• Add Fresh Herbs: For a burst of freshness, garnish the finished dish with a sprinkle of chopped fresh parsley or chives.
Storage Options:
• Not Ideal for Storage: This dish is best enjoyed immediately after cooking. The crispy topping will soften upon storage due to the moisture from the zucchini and sauce.
• Reheating (If Necessary): If you have leftovers, reheat them in a toaster oven or conventional oven at 375°F (190°C) for 5-10 minutes to try and recrisp the top. The microwave will make the topping very soft.
Cheesy Scalloped Zucchini is a testament to how a few simple ingredients and a clever cooking method can create a side dish that is far greater than the sum of its parts. It’s a quick, luxurious, and unforgettable way to enjoy summer’s most abundant squash. Enjoy
