Tender zucchini baked with cream, parmesan, Gruyère, and crispy panko breadcrumbs. Cheesy, golden, and ready in 15 minutes.
So, I have this ongoing battle with zucchini. It’s like every summer, one zucchini plant turns into a monster. You blink, and suddenly there’s a pile of them on the counter. You swear you didn’t buy that many. Did someone sneak more into the house? Nope. It’s just zucchini doing what zucchini does—taking over your life.
Anyway, this recipe came to be during a particularly weird Wednesday. My toddler was painting the cat’s tail with yogurt (you read that right), I hadn’t had lunch, and I had exactly zero interest in doing dishes later. There were a few sad zucchini in the crisper, half a block of Gruyère that was probably just this side of its expiration date, and a jar of panko I’d been hoarding since the pandemic. Out of pure desperation and low expectations, I threw it all together.
And you know what? It was really good. Like… suspiciously good. Like, I took one bite and said, out loud, to absolutely no one, “Why haven’t I been making this all along?!”
Why You’ll Love This Cheesy Scalloped Zucchini Recipe?
It’s comforting without being over-the-top heavy. Think creamy scalloped potatoes, but way lighter (and quicker). The zucchini gets soft and buttery under the broiler, but it doesn’t lose itself completely—there’s still a little bite. That creamy thyme sauce? Yeah, it clings to the veggies thanks to a tiny bit of flour. And the cheese combo—Parmesan and Gruyère—is like a little dinner party in your mouth. The panko on top is crispy enough to make you feel like you’ve pulled off something impressive… even if you were panic-cooking in your pajamas.
Also, it takes, what, 15 minutes? Maybe 20 if you’re moving slow. That’s faster than the last Amazon delivery I ordered. And definitely faster than convincing a kid to eat a green vegetable on purpose (though this dish might just do it).
Ingredient Notes:
I don’t love listing out ingredients like a shopping list, but hang in there—I’ve got thoughts on each of these that might help you riff a little.
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Zucchini: Obviously. Thin slices work best. I don’t measure with a ruler—just slice ’em as evenly as you can. If some are thinner, they’ll go crispier; if some are thicker, they’ll stay a bit firmer. It’s all good.
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Heavy Cream: This is your luxurious base. No, milk won’t cut it here (I tried). You need the richness. But if you really must lighten it up… maybe half-and-half, though I make no promises.
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Dried Thyme & Garlic Powder: Don’t skip these. They’re subtle, but they make the cream taste like it’s been simmering all day when it hasn’t.
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Parmesan (real Parmigiano-Reggiano if you can): Don’t use the shaky can stuff. Please. We’re better than that. Grate it yourself if you can—flavor’s richer and melts like a dream.
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Flour: Just a little helps the sauce cling to the zucchini so you don’t end up with cheese puddles on one side and naked squash on the other.
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Gruyère Cheese: The fancy bit. It’s nutty, melty, and worth the splurge. But if you’re digging through your fridge and find sharp cheddar instead? Go for it.
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Panko Breadcrumbs: This is your crunch. Regular breadcrumbs are fine, but panko gets you that airy, toasty top that makes you go back for “just one more bite.”
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Butter: Only for greasing the pan, but it’s not optional. Unless you like scrubbing baked-on cheese for 45 minutes. I don’t.
How To Make Cheesy Scalloped Zucchini?
- Start by firing up your broiler—set it to high. And move your oven rack about 6 inches from the top. You want that direct heat.
- Grease your baking dish with softened butter. A 9×13-inch works great, or a sheet pan if that’s what you’ve got. Don’t skip this. Cheese + no butter = stuck mess.
- Slice your zucchini thin. I usually aim for somewhere between a coin and a potato chip. Toss them onto your greased pan and sprinkle with salt and pepper. That’s it.
- Broil for about 4 minutes. You just want the zucchini to soften slightly. Think: warm and floppy, not fully cooked.
- Now, mix your sauce. In a bowl, whisk together the heavy cream, garlic powder, thyme, flour, and Parmesan. It’ll look a little lumpy and smell like cozy dreams. That’s your cue.
- Pour that sauce all over your zucchini. Try to spread it around without stressing too much. It’ll even out in the oven.
- Top it with Gruyère and panko. Honestly, this is the part where I usually add a little extra of both. You only live once.
- Back under the broiler it goes—another 4-5 minutes until the top is golden, the cheese is bubbling like crazy, and your kitchen smells like you know what you’re doing.
- Let it sit for a hot minute before diving in. Or don’t. Just be ready for mouth-burns if you go in too fast (been there).
Storage Options:
If by some miracle you don’t finish the whole thing in one sitting, it actually keeps pretty well. Store it in the fridge, covered, for up to 3 days. To reheat, toss it back under the broiler or in a hot oven. Avoid the microwave if you want to keep that crunch alive—it turns the panko into sad little breadcrumbs.
Want To Save This Recipe?
Freezing? Meh. I tried once, and it got a little mushy. Not terrible, just not the best. Your call.
Variations and Substitutions:
This cheesy scalloped zucchini recipe is flexible. Like yoga pants-on-a-Sunday flexible. Don’t have something? Try one of these swaps:
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No Gruyère? Sharp cheddar, fontina, or even mozzarella works. Each gives a different vibe, but still delicious.
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Gluten-free? Easy. Use a 1:1 gluten-free flour blend and swap in GF panko. You won’t notice the difference.
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Want a little color? Mix in yellow squash or thin-sliced sweet potatoes. It’s a rainbow of cheesy goodness.
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Spice it up with chili flakes, smoked paprika, or—if you’re bold—some diced jalapeño.
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Add-ins? Go wild. Caramelized onions, sautéed mushrooms, even bits of leftover rotisserie chicken if you’re turning it into a meal.
What to Serve with Cheesy Scalloped Zucchini?
Honestly, I could eat this straight from the pan with a spoon. But if you want to serve it like an adult, here’s what goes great with it:
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Grilled steak or chicken—the smoky flavor pairs beautifully with all that creaminess.
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Salmon or shrimp. Add a squeeze of lemon, and boom—you’ve got balance.
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Crisp salad. Think arugula, lemon vinaigrette, maybe some toasted nuts.
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Crusty bread. You know you’re gonna want to mop up that cheese sauce.
Frequently Asked Questions:
Can I make this ahead of time?
Sorta. You can slice and broil the zucchini ahead, even mix the sauce. But hold off on adding the cheese and panko until right before broiling. That way the top still crisps up properly.
Is this keto-friendly?
It’s… close-ish. The cream, cheese, and zucchini are all low-carb friends. But the flour and panko? Not so much. Swap ‘em out with almond flour and crushed pork rinds if you’re going full keto.
What if I hate zucchini?
Okay, fair. Try thin-sliced potatoes or cauliflower florets. The sauce and topping still work great. Or just skip this recipe and make mac and cheese. I won’t tell.
If you make this cheesy scalloped zucchini—or do something wildly creative with it—I need to know. Drop a comment, tag me on Instagram, send a carrier pigeon, whatever. I wanna hear your twist.
And hey, if you burn your tongue diving in too soon… you’re not alone.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Scalloped Zucchini
Ingredients
- Unsalted butter softened (for greasing the baking dish)
- 1 pound zucchini thinly sliced
- ⅔ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ cup Parmigiano-Reggiano cheese freshly grated
- 1½ tablespoons all-purpose flour
- ½ cup Gruyère cheese freshly grated
- ⅓ cup panko breadcrumbs
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the broiler: Position an oven rack approximately six inches below the broiler and set the broiler to high.
- Prepare the baking dish: Lightly grease a shallow 9x13-inch baking dish or a rimmed sheet pan with softened butter to prevent sticking.
- Season and broil zucchini: Arrange the zucchini slices evenly in the prepared dish. Lightly season with kosher salt and freshly ground black pepper. Place under the broiler and cook for approximately 4 minutes, or until the zucchini begins to soften.
- Prepare the cream mixture: In a small bowl, whisk together the heavy cream, dried thyme, garlic powder, Parmigiano-Reggiano, and flour until smooth and fully combined.
- Assemble the dish: Carefully remove the zucchini from the oven. Evenly pour the cream mixture over the zucchini. Sprinkle the Gruyère cheese over the top, followed by the panko breadcrumbs.
- Broil until golden and bubbling: Return the dish to the oven and broil for an additional 4 to 5 minutes, or until the top is golden brown and the cheese is bubbling.
- Serve warm: Allow the dish to rest briefly before serving to allow the flavors to settle.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
