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Gratinéed or scalloped dishes often seem like too much hassle for a weeknight meal, but it’s time to rethink that. This Cheesy Scalloped Zucchini is surprisingly easy and incredibly delicious. With just a shallow sheet pan, a bit of broiling, and a no-stovetop-needed sauce, you’ll have a side dish that’s bound to become a favorite. And it takes only fifteen minutes. Yes, fifteen! What’s not to love?
When I think of “scalloped,” I usually picture either a) Grandma’s lace curtains or b) Scalloped Potatoes, which I often reserve for special occasions like Thanksgiving or Easter. But this scalloped zucchini is perfect for everyday meals. It’s super quick and far more exciting than basic roasted or steamed veggies—thanks to the cheesy cream sauce, of course.
Here’s how it’s done:
- Preheat your oven’s broiler on high. You don’t need to set an oven temperature—just use the broiler.
- Thinly slice the zucchini so it cooks quickly. Arrange the slices on a greased, rimmed baking sheet or a shallow pan. Season with salt and pepper and broil for about four minutes.
Wondering where the cheese and sauce are? Don’t worry, I haven’t forgotten. You don’t even need a saucepan. While the zucchini is broiling, mix together cream, thyme, flour, Parmesan, and a bit of garlic powder in a bowl. That’s your sauce.
- Pour the sauce over the zucchini, then top with Gruyère cheese and panko breadcrumbs. Broil for another 4-5 minutes until golden and bubbly. Feel free to use provolone, mozzarella, or cheddar if you prefer.
It’s as simple as that! This cheesy, creamy side dish is a dream come true for easy, delicious meals.
Ingredients:
- Unsalted butter, softened (for greasing)
- 1 lb zucchini, thinly sliced
- 2/3 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup freshly grated Gruyère cheese
- 1/3 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
Preparation:
- Position a rack in your oven 6 inches from the broiler and preheat the broiler on high.
- Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter.
- Season the zucchini with salt and pepper and arrange it on the baking pan. Broil until the zucchini starts to soften, about 4 minutes.
- While the zucchini is broiling, whisk together the cream, thyme, garlic powder, Parmesan, and flour in a small bowl. Pour the mixture evenly over the zucchini, then top with Gruyère cheese and panko breadcrumbs.
- Return to the oven and broil until the top is golden brown and bubbly, 4-5 minutes. Enjoy!
