Scalloped Zucchini Recipe
Looking for a healthy and delicious side dish? This Scalloped Zucchini Recipe is the perfect solution. It’s creamy, cheesy, and packed with fresh garden flavor.
Equipment
- 9x13 baking dish
- Medium saucepan
- Whisk
- Cutting board
- Sharp knife
- Oven mitts
- Measuring cups
- Measuring spoons
- Mixing bowl
- Wooden spoon
Ingredients
- 4 medium zucchinis thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs optional for topping
Instructions
- Preheat oven to 375°F.
- Grease baking dish lightly.
- Melt butter in saucepan over medium heat.
- Stir in flour to form a paste.
- Slowly whisk in milk until smooth.
- Add garlic, onion powder, salt, and pepper.
- Cook sauce until thickened, about 5 minutes.
- Stir in half of mozzarella cheese.
- Add zucchini slices to the mixing bowl.
- Pour sauce over zucchini and mix well.
- Layer zucchini mixture in baking dish.
- Sprinkle remaining mozzarella and Parmesan on top.
- Optional: Add breadcrumbs for crunch.
- Bake for 25-30 minutes until golden and bubbly.
- Let rest 5 minutes before serving.
Notes
- Slice zucchini evenly for consistent cooking.
- Use fresh zucchini for best flavor.
- Don’t overcook sauce or it will curdle.
- Add herbs like thyme or basil for extra flavor.
- For low-carb, skip breadcrumbs or use almond meal.
- Substitute with vegan cheese for dairy-free option.
- Bake uncovered for crispy topping.