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Let me tell you something real quick: I wasn’t always a fan of zucchini. There, I said it. Back in the day, I’d toss it in stir-fries or try to “healthify” a lasagna with it, and it always turned out… meh. But then, one summer, I was staring down a countertop covered in garden zucchini (you know how they multiply when you’re not looking), and I figured — why not give it the scalloped potato treatment? Cheese, cream, a little broil magic… and boom. Total game-changer.
Now this Cheesy Scalloped Zucchini is a staple at my house — especially when I want something warm and bubbly but don’t feel like babysitting the oven for an hour.
Let’s get into it, shall we?
Why This Recipe’s a Keeper
Here’s the short and sweet of it:
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So dang cheesy. Like, real-deal, grown-up cheese flavor.
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Uses up that zucchini pile without tasting like a “healthy” swap.
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Quick and broiled. No baking for 45 minutes — thank goodness.
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Crispy golden topping that makes you want seconds before you finish your first helping.
What You’ll Need (and What You Can Wing)
Let’s talk ingredients — but no stress. This isn’t the kind of recipe where one missing thing ruins it. We’re making dinner, not taking a chemistry exam.
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Zucchini (1 lb) – Thin slices, like ⅛ inch. Don’t overthink it — a knife works fine. Mandoline if you’re fancy.
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Heavy cream (⅔ cup) – The kind you use in your coffee if it’s been that kind of week. Don’t skimp.
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Dried thyme (1 tsp) – Adds a little herby backbone. You can skip it or sub Italian seasoning if you’ve got that instead.
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Garlic powder (½ tsp) – Or a tiny clove of fresh garlic, grated real fine. But powder’s quicker and you won’t risk burning it.
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Parmesan (½ cup, freshly grated) – Go for the good stuff if you can, but I won’t judge if it comes from a green can. (Okay, maybe a little.)
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Flour (1½ tbsp) – Helps thicken the cream. Any all-purpose flour works. Don’t stress.
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Gruyère (½ cup, grated) – It melts like a dream and gives you that “ooh, what is that?” vibe. Swiss is an okay backup.
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Panko breadcrumbs (⅓ cup) – Gives it that crunchy golden top. Regular breadcrumbs will work too, just not quite as airy.
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Softened butter – Just for greasing the pan, but don’t skip it — adds flavor and saves cleanup.
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Salt & pepper – Zucchini needs it. Like really. Season it with your heart.
Let’s Make It
Alright. You’ve got the goods. Here’s what you do:
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Preheat the broiler and put a rack about 6 inches from the top. You want that high heat close to the action.
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Butter your pan (9×13-ish or a rimmed sheet pan — something shallow). You don’t need to drown it, just a nice swipe.
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Lay out your zucchini slices in a single layer. Sprinkle with salt and pepper like you mean it.
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Broil those babies for about 4 minutes — just until they start softening. You’re not cooking them through yet, just giving them a head start.
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Mix the creamy goodness:
In a small bowl, whisk the cream, thyme, garlic powder, Parmesan, and flour until it’s all blended. Kinda thick is good. -
Pour the mixture over your zucchini. Let it sneak into all the nooks and crannies. Don’t worry if it looks like a lot — it thickens up and becomes glorious.
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Sprinkle on the Gruyère and panko. You want even coverage, but again — perfection’s overrated.
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Back under the broiler it goes for 4–5 minutes. Keep an eye on it! When it’s golden and bubbly, you’re done.
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Let it sit for a minute (just a minute, I swear) so you don’t burn your mouth diving in.
A Few Fun Twists (Because Why Not?)
You can absolutely tinker with this based on what’s in your fridge or what you’re craving:
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Add a little heat: A pinch of red pepper flakes in the cream mix? Yes please.
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Swap the cheese: Fontina, cheddar, even mozzarella — anything melty will work.
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Make it meaty: Add a few spoonfuls of cooked, crumbled bacon or pancetta over the top. You’ll thank me later.
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Change the veggie: Yellow squash, thin eggplant slices, or even a layer of mushrooms — this recipe’s pretty forgiving.
Storing & Reheating Leftovers
If you’ve got any leftovers (which, let’s be honest, is rare), here’s how to keep them tasty:
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Store in a sealed container in the fridge for up to 3 days.
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Reheat in the oven at 350°F until warmed through and bubbly. Toaster oven works great too. Microwave is fine, but you’ll lose the crispy top (still delicious though).
From My Kitchen to Yours
If you’re looking for a side dish that feels special without any real effort, this is it. It’s got that old-school comfort with a little grown-up twist — and it makes zucchini taste like something you actually went out of your way to buy. Which, if you ask me, is a small miracle.
So go ahead — make it for a weeknight dinner, a holiday table, or just because you want something cheesy and warm on a Tuesday. And if you do, I’d love to know how it went. Did you add bacon? Use yellow squash? Spill cream all over the counter like I do half the time?
Leave a comment or shoot me a note. This blog isn’t just about food — it’s about all of us figuring it out in the kitchen, one cheesy casserole at a time.
Cheesy Scalloped Zucchini
Ingredients
- as needed Unsalted butter, softened
- 1 lb zucchini, thinly sliced
- 2/3 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup Gruyere cheese, freshly grated
- 1/3 cup panko breadcrumbs
- to taste Kosher salt and freshly ground black pepper
Instructions
- Preheat oven broiler on high and position rack 6 inches from the broiler.
- Grease a 9x13-inch baking dish or sheet pan with softened butter.
- Season sliced zucchini with salt and pepper. Arrange in pan and broil for 4 minutes until just softened.
- Whisk together cream, thyme, garlic powder, parmesan, and flour in a small bowl.
- Pour the cream mixture evenly over the zucchini and top with Gruyere and breadcrumbs.
- Broil again for 4–5 minutes until bubbly and golden.
- Remove from oven and serve warm.
Notes