Easy Baked Scalloped Italian Zucchini Recipe

Fresh zucchini slices layered with an irresistible Italian cheese sauce and topped with more cheese! Our Italian Zucchini is the perfect side to any meal.

Hey all! Dana here, and it’s time to share a delightful summer zucchini recipe that’s sure to become a new favorite. It’s a super tasty Italian Zucchini!

This zucchini recipe has become a staple in my house, especially during the summer months. Even if it’s the middle of winter, though, zucchini is always available at the store.

As a gardener, there’s nothing more rewarding than using fresh zucchini straight from your backyard. It’s one of the things I’ve been trying to pass on to Lily. Memories in the garden are priceless!

My garden is like an Italian zucchini soup of green goodness, offering up baskets of this versatile veggie daily. If you’ve grown zucchini, you know what I’m talking about!

This abundance led me to this simple yet delicious side dish: Italian Cheese Scalloped Zucchini.

Picture this: tender slices of fresh zucchini layered in a baking dish, each slice seasoned perfectly and smothered in a creamy sauce made with a blend of Italian cheeses, then baked to golden brown perfection.

All that grated cheese and sauce slathered onto slices of zucchini hot from the oven… Oh, it’s just plain tasty!

It’s a great recipe that pairs wonderfully with a side of crusty Italian bread or as an addition to a main course like pasta. Let’s dive even more into Italian Zucchini!

1. Utilizes Fresh Zucchini: An excellent choice to use up the summer zucchini harvest. If you’re like me, you’ve got bags and bags of it toward the end of summer.
2. Italian Blend Cheese: The star that gives this dish its creamy, cheesy character. This cheesy goodness is a huge part of the flavor of this dish.
3. Simple Ingredients, Big Flavor: Easy to find ingredients that pack a flavorful punch. I love how this is a simple recipe that still brings big flavor!

• Fresh zucchini
• Butter
• Flour
• Milk
• Shredded Italian Blend Cheese
• Salt
• Pepper
• Garlic powder

1. Preheat your oven to 350°F. Lightly spray a 9 x 13 baking or casserole dish with nonstick cooking spray.
2. Slice your zucchini into 1/4-inch rounds; they don’t have to be perfect!
3. Layer the bottom of the casserole dish with half of the sliced zucchini.
4. Season the layer of zucchini with half of the salt, pepper, and garlic powder.

1. Melt the butter on low heat in a medium saucepan, then add the flour. Whisk together until incorporated and cook for 1 minute.
2. Slowly add the milk and continue whisking until smooth and thickened. When it’s smooth, add 1 cup of the cheese and stir until completely melted. Remove from the heat.

Pin

1. Pour half of the cheese sauce across the first layer of zucchini.
2. Place the remaining zucchini on top of the sauce. Season with the remaining salt, pepper, and garlic powder.
3. Cover with remaining sauce and top with the other 1 cup of shredded cheese.
4. Bake uncovered for about 30 minutes.
5. To get those nice golden brown spots on the cheese, place the zucchini under the broiler for a few minutes, but watch closely, being careful not to let it burn; this is an optional step. Remove from the oven and serve warm.

Pin

CAN THIS BE MADE AHEAD?

Yes! Assemble it earlier and bake it when needed – a great way to manage your cooking process.

I love it when I can pre-make a dish and then cook it up the next day!

WHAT KIND OF CHEESE IS THE BEST TO USE?

Shredded Italian Blend Cheese is my go-to for its perfect melt and flavor, but Parmesan cheese is a great alternative for a sharper taste.

This Italian baked zucchini will taste great with a variety of cheeses.

Other yummy cheese to use:

• Shredded mozzarella cheese
• Shredded provolone cheese
• Shredded swiss cheese
• Shredded Gruyere
• Shredded Monterey Jack cheese
• Shredded Cheddar cheese or white cheddar cheese

CAN I USE OTHER SQUASH?

Absolutely! Regular green zucchini, yellow squash, or even crook neck squash are excellent choices for this dish.

Really, it comes down to what you want. There are lots of zucchini-like options out there that will be just as tasty. 

ANY ADDITIONS?

Don’t forget to save that recipe card for later. I know you’re going to want this again!

• Fresh basil or parsley for an herby touch
• A sprinkle of Italian seasoning for extra flavor
• Red pepper flakes for heat
• A drizzle of extra virgin olive oil for richness
• Chopped garlic clove for more depth
• Pecorino Romano for a cheesy variation
• Fresh lemon juice for a zesty twist
• Crumbled ground turkey or chicken for added protein
• Bell pepper slices for color and crunch

ANY SUBSTITUTIONS?

This simple dish is easy to swap out ingredients. Check these out.

• Gluten-Free Flour for a gluten-free version
• Almond Milk for those avoiding dairy
• Vegan Cheese for a vegan-friendly dish
• Olive Oil instead of butter for a lighter take
• Whole Wheat Flour for added nutrition

Refrigerator: Keep in an airtight container for up to 3 days. Heat it in the air fryer, microwave, or oven when you’re hungry again!

Freezer: Freeze in a suitable container for up to 3 months.

This Scalloped Cheesy Italian Zucchini recipe is a summer must-try. It’s an easy zucchini recipe that brings the flavors of the Amalfi Coast right into your kitchen. Or, maybe that’s just my own imagination, haha! 

Whether you’re an experienced cook or trying out new recipes, this dish is sure to impress with its blend of simple ingredients and robust Italian style.

So heat up your oven, grab your baking dish, and get ready to enjoy a little slice of Italian Zucchini! Buon Appetito!

If you’ve tried this ITALIAN ZUCCHINI, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!