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Adjust Servings:
Butter – 2 tbsp
Garlic – 2 cloves
Wheat Flour – 2 tbsp
Milk – 1 ½ cup
Gruyere – 2 cups Shredded
Parmesan – ½ cup Grated
Kosher Salt – to taste
Ground Black Pepper – to taste
Nutmeg – 1 pinch
Zucchini – 4
Thyme – 2 tsp
Parsley – to taste

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Cheesy Scalloped Zucchini

Cheesy Scalloped Zucchini

  • 45 min
  • Serves 6
  • Medium




If you want to sneak more vegetables onto your kids’ plates, there’s one vegetable in particular worth putting to use: zucchini. Not only is it budget-friendly and nutritious, but its creamy taste and texture make it amazingly versatile. Moreover, zucchini dishes are great all-year-round, but especially throughout the summer.

Aren’t particularly crazy about zucchini? You’re in for a treat anyway. The summer-staple vegetable has never tasted better than in this wonderfully cheesy scalloped zucchini dish.



Preheat the oven to 375 °F.


Slice zucchini into rounds.


Melt butter in a skillet over medium heat. Add pressed garlic and cook for one minute.


Whisk in flour and cook until golden and bubbly (approximately one minute). Add milk and stir thoroughly. Boil until slightly thickened, about one minute.


Turn off heat and add a cup of Gruyere and Parmesan. Stir until the cheeses have melted, then season with salt, pepper, and nutmeg.


Lay a layer of overlapping zucchini slices in a casserole greased with butter, season with salt and pepper, and cover with one-third of the cream mixture. Sprinkle some of the remaining Gruyere on top and thyme on top of that.


Make two more identical layers. Bake until bubbly and golden on top (approximately 25 minutes).


Garnish with parsley.

For a lighter, less carby version of this delicious dish, substitute whole milk with almond milk and white flour with almond flour. It turns out even better!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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