![For this easy scalloped zucchini, you will need: - 4 medium zucchinis, thinly sliced - 1 cup sharp cheddar cheese, shredded - 1/2 cup grated Parmesan cheese - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup panko bread crumbs - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) You can switch some ingredients to fit your taste: - Use mozzarella cheese instead of cheddar for a milder flavor. - Swap heavy cream with half-and-half for a lighter dish. - If you don’t have panko, regular bread crumbs work too. - Fresh herbs can replace dried thyme. Use basil or oregano for a twist. When choosing zucchini, look for these signs: - Pick firm zucchinis that feel heavy for their size. - Choose those with smooth, shiny skin. Avoid ones that are dull or wrinkled. - Smaller zucchinis tend to taste sweeter and are less watery. - Check for any blemishes or soft spots on the skin. Fresh zucchinis should be free of these. Using these tips, your scalloped zucchini will taste amazing! Don't forget to check out the [Full Recipe] for more details! Start by gathering all your ingredients. You will need: - 4 medium zucchinis, thinly sliced - 1 cup sharp cheddar cheese, shredded - 1/2 cup grated Parmesan cheese - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup panko bread crumbs - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Ensure your zucchinis are fresh and firm. Wash them well before slicing. Thin slices cook evenly and blend well with the creamy mixture. Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic. Sauté it for about one minute until it smells good and turns golden. Next, add the thin zucchini slices. Sprinkle with thyme, onion powder, salt, and pepper. Stir often for about 5-7 minutes. The zucchinis should soften a bit but still have some crunch. In a separate bowl, mix the heavy cream, half of the cheddar cheese, and half of the Parmesan cheese. Whisk until the mixture is smooth. Add a pinch of salt and pepper to taste. This creamy mix is what makes the dish rich and tasty. Now, prepare your baking dish. Grease it lightly with some oil or cooking spray. Start by layering half of the sautéed zucchini in the dish. Pour half of the cream mixture over this layer. Repeat with the remaining zucchini and cream mixture. Top it all with the rest of the cheddar and Parmesan cheeses. Finally, sprinkle the panko bread crumbs on top for a nice crunchy finish. Place the baking dish in the preheated oven at 375°F (190°C). Bake for 25-30 minutes, until the top is golden brown and bubbly. When done, let it cool for a few minutes. Garnish with fresh parsley before serving. For the full recipe, check [Full Recipe]. To get the right texture, it is key to slice the zucchini thin. Aim for about 1/8 inch thick. This helps them cook evenly. You want them tender but not mushy. Sautéing them lightly before baking also adds to the texture. Cook them just until they soften slightly, about 5-7 minutes. This keeps some bite in each slice. For extra flavor, add fresh herbs. Consider using basil or oregano. They pair well with zucchini. Try adding a pinch of red pepper flakes for some heat. You can also mix in different cheeses. Gruyère or mozzarella can add a nice twist. Use fresh garlic for the best flavor. Mince it finely and sauté it until fragrant. One common mistake is overcooking the zucchini. If you cook them too long, they lose their structure. Another mistake is not seasoning enough. Always taste your layers as you build them. Avoid using too much cream; it can make the dish heavy. Lastly, don’t forget the panko topping. It adds a lovely crunch. These tips will help you create a delicious dish. For a full recipe, check out the Cheesy Scalloped Zucchini Delight. {{image_4}} You can make easy scalloped zucchini even better with add-ins. Try adding cooked ground beef or sausage for a heartier dish. Cook the meat first, then mix it with the zucchini. You can also add other veggies like bell peppers or mushrooms. Just chop them up and sauté them with the zucchini. This adds flavor and color to your meal. If you want to switch up the cheese, go ahead! Use mozzarella for a milder taste. Gouda adds a nice smoky flavor. You can even try a mix of cheeses for more depth. Just keep the cheese ratio the same to keep the creaminess. To make this dish vegan or dairy-free, use plant-based cheese and cream. Many brands offer great options that melt well. You can also use cashew cream for a rich texture. Just soak cashews in water, blend them, and you have a creamy base. Don’t forget to season well. You want your dish to be just as tasty! To keep your scalloped zucchini fresh, place it in an airtight container. Make sure it cools down before sealing. This helps keep moisture in and odors out. Store it in the fridge for up to three days. When you’re ready to enjoy it again, check for any signs of spoilage before reheating. For the best taste, reheat your scalloped zucchini in the oven. Preheat your oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. Cover it with foil to keep it from drying out. You can also use the microwave if you’re in a hurry. Heat it in short bursts, stirring in between, until warm. Just be careful not to overcook it! You can freeze scalloped zucchini for later use. First, let it cool completely. Then, cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it in the oven for the best flavor. Enjoy a delicious meal any time! For the complete recipe, check out the Full Recipe. The best way to cut zucchini is to slice it thinly. Aim for about 1/4 inch thick. This size helps the zucchini cook evenly. When you cut it thin, it will soak up the creamy sauce well. I like to use a sharp knife or a mandoline for even slices. Yes, you can make easy scalloped zucchini ahead of time. Prepare the dish up to the baking step. Cover it with plastic wrap and keep it in the fridge. You can store it for up to 24 hours. When ready to bake, just remove the wrap and pop it in the oven. If it's cold, it might need a few extra minutes to bake. To make this recipe gluten-free, swap regular panko bread crumbs for gluten-free ones. Many stores offer gluten-free options now. You can also skip the bread crumbs if you prefer a lighter dish. Just make sure to check other ingredients, like cheese, to ensure they are gluten-free as well. This blog post covered all you need to make delicious scalloped zucchini. We talked about choosing fresh zucchini, ingredient options, and detailed steps to cook it right. You can explore flavors and textures with various add-ins and seasonings. Remember to store any leftovers properly and use our tips to reheat them well. If you follow these steps, you'll enjoy a tasty and versatile dish. Happy cooking!](https://tossedtastes.com/wp-content/uploads/2025/06/8244cc54-d31d-4320-8d69-cdcbef870dbc-300x300.webp)
Easy Scalloped Zucchini
Indulge in the rich flavors of Cheesy Scalloped Zucchini Delight, a creamy and cheesy dish that's perfect for any gathering! This easy-to-follow recipe features layers of tender zucchini, sharp cheddar, and Parmesan topped with a crunchy panko crust. Ready in just 45 minutes, it’s a delicious way to elevate your meals! Click through for the full recipe and impress your family and friends with this delightful dish!