Low-Carb Cheesy Scalloped Zucchini
This cheesy scalloped zucchini is low-carb and a great way to use fresh zucchini! Layers of zucchini and three cheeses meld together to create this savory side dish.
If you’re anything like us, you’re always looking for ways to add more veggies to your dinner routine.
Zucchini is one of those great veggies that’s packed with nutrients and is also extremely versatile when it comes to cooking.
Today we're adding another veggie side dish to the zucchini index with this simple scalloped zucchini recipe.
Tips for Making Cheesy Scalloped Zucchini:
1) Zucchini. Try to make the rounds of zucchini the same thickness. For this recipe, we used 1/4-inch rounds so the zucchini will lay nicely on top of each other.
2) Cheese. You can use any kind of white cheese you have in the fridge. We always have mozzarella and parmesan on hand so that’s why we threw them in. If you don’t have gruyere or prefer a different cheese mix, go for it!
3) Rest after Cooking. After removing the dish from the oven, allow it to cool and for the cheese sauce to absorb into the zucchini!
4.) Make it with zoodles! Using zucchini noodles is a popular way to make cheesy scalloped zucchini. Just make sure you place the zucchini noodles in a towel and squeeze out the water. This will help to ensure the dish doesn’t get soggy.
5.) Can we make this dairy-free? Absolutely! Instead of regular butter, you could use vegan butter. For the whole milk, we would substitute using soy milk.
More Zucchini Recipes to Enjoy:
Have you tried our French Onion Zoodle Bake? Other memorable zucchini dishes include Tex-Mex Zucchini Lasagna and Thai Basil Beef Stuffed Zucchini. These dishes are flavorful and simple to prepare!
Prep 20 minutesCook 25 minutes
Ingredients
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded Gruyere, divided
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- salt and pepper to taste
- 4 medium zucchini, sliced into 1/4-inch rounds
- Fresh chopped parsley, for garnish
Method
- Preheat an oven to 375 degrees and spray a medium sized (oven safe) casserole dish with non-stick cooking spray.
- In a large saucepan preheated to medium heat, melt the butter. Next, add in the garlic and cook until fragrant; about 1 minute. Whisk in the flour and cook for another minute until a roux forms.
- Next, pour in the milk gradually and begin to stir. Bring the mixture to a simmer and stir until thickened about 2 minutes.
- Turn off the heat and stir in the 1/2 cup gruyere, 1/2 cup mozzarella, and 1/4 cup parmesan. Keep stirring until the all the cheese has melted. Season with salt and pepper.
- Add a layer of zucchini rounds to the bottom of the casserole dish. Pour about 1/3 of cheese mixture over the zucchini. Repeat process until all zucchini have been used.
- Once the layers have been formed top the zucchini with remaining cheeses and bake for about 20 to 25 minutes or until golden brown. Garnish with fresh parsley. Serve and enjoy!
