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Scalloped Zucchini is the cheesy, comforting side dish that finally makes my kids excited about eating their vegetables, tender zucchini rounds layered in a creamy homemade Italian cheese sauce and baked until golden and bubbly. I started making it to use up a summer garden zucchini overload and now it is on our table year round. If you love creamy bakes like our roasted garlic mashed potatoes, this lighter scalloped zucchini is just as cozy.
It comes together with a simple homemade cheese sauce and is a naturally lower carb swap for classic scalloped potatoes.
Scalloped Zucchini Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 179kcal
- 🌶️ Flavor Profile: Tender zucchini in a rich, savory, golden Italian cheese sauce
- ✋ Difficulty: Easy, a simple cheesy side like our mashed sweet potatoes
Quick Answer
Slice zucchini into rounds and layer half in a greased 9×13 dish, then season. Make a cheese sauce by cooking butter and flour into a roux, whisking in milk until thick, and stirring in Italian cheese until melted. Pour half the sauce over the zucchini, add the rest of the zucchini and sauce, top with more cheese, and bake at 350 degrees for about 30 minutes. Broil briefly for golden spots.
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Why This Recipe Works
Click to see the technique science
- A homemade cheese sauce coats every slice. A quick roux thickened with milk and melted Italian cheese clings to the zucchini for creamy, cheesy flavor in every bite.
- Layering builds flavor. Building two layers of seasoned zucchini and sauce means the cheese reaches all the way through, not just on top.
- Zucchini stays tender, not mushy. Baking the zucchini in the sauce cooks it to tender perfection while the sauce helps it hold its shape.
- The broiler adds golden spots. A few minutes under the broiler gives the cheesy top those irresistible golden brown, bubbly spots.
- It is a lighter scalloped swap. Using zucchini in place of potatoes makes this a naturally lower carb take on a classic comforting gratin.
Why You’ll Love This Recipe
- It is a cheesy, comforting way to get everyone to eat their vegetables.
- It is a great lower carb alternative to classic scalloped or au gratin potatoes.
- It is the perfect cozy side dish next to almost any main, like our cheesy fried chicken.
Key Ingredients
Just a handful of simple ingredients make this cheesy zucchini bake.
- Zucchini: Sliced into rounds, it is the tender, mild base that soaks up all the cheesy sauce.
- Italian blend cheese: Melts into the sauce and on top for rich, savory, golden flavor.
- Butter and flour: Cooked together into a roux that thickens the sauce.
- Milk: Whisked into the roux to create a smooth, creamy cheese sauce.
- Garlic powder, salt, and pepper: Simple seasonings that bring out the savory flavor in every layer.
See recipe card for exact quantities.
Variations and Substitutions
Make this cheesy zucchini bake your own.
- Use cheddar, Gruyere, or Parmesan in place of some of the Italian blend cheese.
- Add a layer of cooked, crumbled bacon or diced ham between the zucchini layers.
- Top with buttered breadcrumbs or panko for a crunchy, golden crust.
- Mix in thin slices of yellow squash for color, or pair it with our collard greens for a veggie packed plate.
How to Make Scalloped Zucchini
- Slice the zucchini into 1/4 inch rounds and layer half of them in a greased 9×13 baking dish, then season with half the salt, pepper, and garlic powder.
- Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute to make a roux.
- Slowly whisk in the milk until smooth and thickened, then stir in 1 cup of the Italian cheese until melted.
- Pour half the cheese sauce over the first layer, add the remaining zucchini, season again, and cover with the rest of the sauce.
- Top with the remaining cup of shredded Italian cheese.
- Bake uncovered at 350 degrees for about 30 minutes, then broil for a few minutes for golden spots. Serve warm.
Recipe Tips & Tricks
- Slice the zucchini evenly, about 1/4 inch thick, so it all cooks at the same rate.
- Cook the roux for a full minute before adding milk so the sauce does not taste like raw flour.
- Add the milk slowly while whisking to keep the cheese sauce smooth and lump free.
- Shred your own cheese from a block for the smoothest melting sauce.
- Watch the broiler closely, since the cheesy top goes from golden to burnt in seconds.
- Let it rest for a few minutes after baking so the sauce sets slightly and serves cleanly.
Serving Ideas and Suggestions
This scalloped zucchini is a cozy, cheesy side that rounds out almost any dinner. Scoop it warm right from the dish so everyone gets plenty of that creamy sauce.
It is fantastic next to a main like our cheesy fried chicken or crock pot lemon garlic chicken thighs, with a simple green salad on the side.
Leftovers keep well in the fridge for a few days and reheat beautifully in the oven or microwave, making it a great make ahead side.
Scalloped Zucchini FAQs
No. The skin is thin, tender, and full of nutrients, and it helps the zucchini rounds hold their shape during baking. Just wash and slice.
Slice the zucchini evenly and avoid over baking. If your zucchini is very large or watery, you can salt the slices and pat them dry before layering to draw out extra moisture.
Yes. Assemble the dish, cover, and refrigerate for up to a day, then bake when ready. You may need to add a few extra minutes to the baking time.
An Italian blend melts beautifully and adds great flavor, but cheddar, mozzarella, Gruyere, or Parmesan all work well, alone or in combination.
You can, though the texture of the zucchini softens after thawing. Freeze leftovers in an airtight container for up to 2 months and reheat in the oven.
Yes, it is much lower in carbs than traditional scalloped potatoes since zucchini replaces the potatoes, making it a great option for lighter or low carb meals.
Made this scalloped zucchini? I would love to hear how it turned out, leave a comment and a star rating below and tell me what you served it with!
Easy Baked Scalloped Zucchini
Ingredients
- 3 large zucchini
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 & 1/2 cups milk
- 2 cups shredded Italian Blend Cheese divided
Instructions
- Preheat your oven to 350°F. Lightly spray a 9 x 13 baking or casserole dish with nonstick cooking spray.
- Slice your zucchini into 1/4-inch rounds; they don’t have to be perfect!3 large zucchini
- Layer the bottom of the casserole dish with half of the sliced zucchini.
- Season the layer of zucchini with half of the salt, pepper, and garlic powder.1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Melt the butter on low heat in a medium saucepan, then add the flour. Whisk together until incorporated and cook for 1 minute.3 tablespoons salted butter, 3 tablespoons all-purpose flour
- 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.1 & 1/2 cups milk, 2 cups shredded Italian Blend Cheese
- Pour half of the cheese sauce across the first layer of zucchini.
- Place the remaining zucchini on top of the sauce. Season with the remaining salt, pepper, and garlic powder.
- Cover with remaining sauce and top with the other 1 cup of shredded cheese.
- Bake uncovered for about 30 minutes.
- 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.
Notes
- Even Zucchini Slices: For consistent cooking and texture. You could try using a mandolin shredder.
- Season Well: A good amount of seasoning enhances the overall flavor of the dish. You can use more than you think!
- Smooth Sauce: Whisk thoroughly for a lump-free cheese sauce. Get it good and melty!
- Resting Time: Allows flavors to meld together beautifully. You would be surprised at what a difference this time makes in the flavor.
- Customizable: Adapt the seasonings to your personal taste. Don’t hesitate to experiment!
- Broil for Perfection: Watch for those coveted golden brown spots on top. Just don’t over-do it!
Nutrition
Love This Recipe?
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Hi Dana and Shannon – This looks so good. Thanks so much for sharing with the Let’s Get Real Party. I’m pinning it to our group board.
We are starting a Facebook group for Let’s Get Real bloggers as a place where we can get to know each other a bit better and support each other’s blogs. We would love to have you join. If you’re interested, please send the email address for your personal FB page (we aren’t able to add people from their blog pages) to me at gc @ calmhealthysexy.com and I will send you an invitation to the group.
that looks delicious!
b
Plentiful is a nice way to put it. One can start to loathe the sight of zucchini during peak harvest time. This looks delicious though. Everything is better with cheese!
Oh wow! That looks so yummy! I am pinning and going to try it very soon!
I love zucchini and squash and this looks so yummy. I have some in my fridge right now, so I know what I am making for dinner.
Thanks for the recipe,
Bev
These look incredible! Will be making this tomorrow for sure. Pinned! Thank you
Thank you for this! I am always looking for new zucchini recipes to use up the huge homegrown zucchini’s my daughter gives me! Pinned!
This looks so amazing, Dana! I would eat it as a main course over some brown rice or quinoa with a fresh salad on the side. Yum!
How funny, just tonight I made scalloped potatoes and said to myself gosh, wonder if I could have made this healthier by making it with zucchini….then I came across this! Will be trying ASAP!
This looks delish! I’ve been experimenting with summer squash over the past few weeks and have come up with a few new dishes to use up the abundance. Adding this to the list! Thanks!