Best Cheesy Scalloped Zucchini Recipe
A little lighter than your average gratin.. If you love zucchini (and happen to have 100 in your garden!) this recipe is what you need! It’s cheesy and creamy, super easy to throw together, and the perfect low carb side dish for your keto diet!
Cheesy Scalloped Zucchini
Yields: 6 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 45 mins
Ingredients:
Directions:
Preheat oven to 375° and butter a medium casserole dish. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23 to 25 minutes.
Garnish with parsley and serve warm.
Cheesy Scalloped Zucchini
Yields: 6 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 45 mins
Ingredients:
- 2 tbsp. butter (plus more for buttering pan)
- 2 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 1 1/2 c. whole milk
- 2 c. shredded Gruyère, divided
- 1/2 c. freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
- Pinch nutmeg
- 4 medium zucchini, sliced crosswise into 1/4” coins
- 2 tsp. freshly chopped thyme
- Freshly chopped parsley, for garnish'
Directions:
Preheat oven to 375° and butter a medium casserole dish. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23 to 25 minutes.
Garnish with parsley and serve warm.
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