Cheesy Scalloped Zucchini

Any gratinéed or scalloped dish appears to be way too difficult for any given weeknight, but it’s time to abandon those assumptions. This Cheesy Scalloped Zucchini is lot easier to make than it appears and far more wonderful than it deserves to be. The method is brilliant — a shallow sheet pan, a little broiling, a sauce that doesn’t require a cooktop, and you’ve got a crave-inducing side dish.

It will also take you fifteen minutes. That’s right, fifteen! What have you got to lose? When I hear the word “scalloped,” I immediately think of either a) Grandma’s lace curtains or b) Scalloped Potatoes. But, in my experience, Scalloped Potatoes are generally saved for Thanksgiving, guests, or Easter supper. They’re not your average meal. But this scalloped veg is definitely suitable for everyday use.

It’s SO much faster and more interesting than your typical roasted or steamed vegetable side. (Of course, a cheesy cream sauce doesn’t hurt either.)This is what you do: You will preheat your oven broiler to high. You don’t even need an oven temperature for this; just use the broiler. You’ll slice your zucchini thin because it needs to cook quickly, and then put it on a rimmed baking sheet or a shallow baking pan oiled with butter.

Season it with salt and pepper and place it in the broiler for four minutes.But where has the cheese gone?! What happened to the sauce? I did not overlook anything. I’d never forget about cheese or a cream sauce. Here’s the thing: you don’t even need a saucepan for this. While the zucchini is broiling for four minutes, you’ll make the entire sauce. Ready? Get yourself a bowl. In a mixing bowl, combine the cream, thyme, flour, parmesan, and garlic powder. That’s it for your sauce.

Pour it over the zuke, sprinkle with gruyere and breadcrumbs, and broil for four minutes more. Perhaps five. (If you want, you can use provolone, mozzarella, or even cheddar.) Can you believe how simple it is? In terms of delectable side dishes, it’s a dream come true!

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