Cheesy Scalloped Zucchini
This Easy Cheesy Scalloped Zucchini is a delicious side dish loaded with zucchini and summer squash, all robed in a creamy cheesy sauce that will have you licking your plate clean!
This Easy Cheesy Scalloped Zucchini is a delicious side dish loaded with zucchini and summer squash, all robed in a creamy cheesy sauce that will have you licking your plate clean!
- Carbohydrate 1.79082277645718 g
- Cholesterol 0 mg
- Fat 0.0115005555555556 g
- Fiber 0.0934861111111111 g
- Protein 0.0386291666666667 g
- Saturated Fat 0.00345722222222222 g
- Serving Size 1 1 SERVINGS (4g)
- Sodium 0.155222222222222 mg
- Sugar 1.69733666534607 g
- Trans Fat 0.000493888888888891 g
- Calories 7 calories
Step-by-step
- Preheat oven to 450 degrees F.
- Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9x9 casserole dish if your pan isn't oven safe).
- Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.
- Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9x9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.
Traditional potato gratins rely on starch to bind heavy cream, but swapping tubers for summer squash introduces a high water content that can quickly dilute dairy sauces. Slicing zucchini and partially cooking them in a skillet for six minutes drives off excess moisture before the vegetables ever touch the oven. This initial stovetop reduction is critical for preserving structural integrity, ensuring the squash retains a tender bite rather than collapsing into mush under a heavy cheese layer. Building the Mornay sauce directly in the pan utilizes remaining fats to cook out the raw flour taste during a strict 30-second window before the half-and-half goes in. Whisking the cream in gradually prevents lump formation, while melting Monterey Jack and Parmesan at a low simmer creates a stable emulsion that clings to the squash disks. Baking at 450 degrees Fahrenheit for fifteen minutes provides enough high heat to brown the Parmesan crust without overcooking the interior vegetables. Resting the dish for ten minutes off the heat allows the dairy fats and starches to set, yielding clean portions rather than a loose soup. Home cooks seeking a sharper profile can substitute sharp white cheddar for the Monterey Jack at a one-to-one ratio without altering the moisture balance of the sauce.
