Dessert

Cheesy Scalloped Zucchini Recipe

ByElena Hart August 30, 2026August 30, 2026

Introduction

Discover a delicious way to enjoy zucchini with this cheesy scalloped zucchini recipe. It’s creamy, flavorful, and topped with a golden, bubbly crust that’s sure to please any crowd. Perfect as a comforting side dish or a light vegetarian entrée.

A metal baking pan filled with a baked zucchini gratin dish placed on a stovetop burner, filled with multiple layers of thinly sliced round zucchini pieces at the bottom, covered by a thick layer of melted and browned cheese topping that is golden and slightly crispy with some darker spots, a metal spatula is scooping a portion out showing the layers underneath with creamy white cheese melting between the green zucchini slices, the background includes the stovetop and a red pot in the corner, photo taken with an iphone --ar 4:5 --v 7

Ingredients

Unsalted butter, softened, as needed
1 lb zucchini, thinly sliced

⅔ cup heavy cream
1 teaspoon dried thyme

½ teaspoon garlic powder
½ cup Parmigiano-Reggiano, freshly grated

1 ½ tablespoons all-purpose flour
½ cup Gruyere cheese, freshly grated
⅓ cup panko breadcrumbs

Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Position an oven rack about 6 inches from the broiler and preheat the broiler on high.
Step 2: Grease a shallow 9×13-inch baking dish or a rimmed sheet pan with softened butter.

Step 3: Season the sliced zucchini with salt and pepper, then arrange it evenly on the prepared baking pan.
Step 4: Broil the zucchini until it just begins to soften, about 4 minutes.
Step 5: While the zucchini broils, whisk together the heavy cream, dried thyme, garlic powder, Parmesan cheese, and flour in a small bowl until smooth.

Step 6: Pour this creamy mixture evenly over the zucchini, then sprinkle the Gruyere cheese and panko breadcrumbs on top.
Step 7: Return the dish to the oven and broil until the top is golden brown and bubbly, about 4 to 5 minutes. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a pinch of nutmeg to the cream mixture before pouring it over the zucchini.

Try mixing in some fresh herbs, like parsley or chives, for a brighter taste.
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
If you prefer a milder topping, swap Gruyere for mozzarella or Monterey Jack cheese.

Storage

Store leftover scalloped zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the crispy topping. Avoid microwaving if you want to retain the crunchy texture.

How to Serve

A metal baking tray filled with cooked zucchini slices arranged in multiple layers, each slice coated with melted cheese that has browned and bubbled on top, creating a golden, crispy crust with some darker spots. A metal spatula lifts a portion from the corner, showing the zucchini slices stacked beneath the cheesy top layer, with the green edges of the zucchini visible around the creamy, slightly browned melted cheese. The tray rests on a stovetop with shiny metal surrounds, and a red pot is seen on another burner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, yellow summer squash or a mix of squash varieties work well in this dish and provide a similar flavor and texture.

How do I prevent the zucchini from releasing too much water?

Broiling the zucchini before adding the cream mixture helps reduce excess moisture. You can also pat the slices dry with paper towels after slicing to remove extra water.