Cuisine: American

Category: Side Dish

Keywords: scalloped zucchini, gratin, broiled zucchini, cheesy zucchini bake, quick side

Prep Time: 10 minutes

Cook Time: 8–10 minutes

Total Time: 20 minutes

Yield: 4 servings

Introduction

Any dish labeled “scalloped” or “gratin” sounds like a weekend project, but this
Cheesy Scalloped Zucchini proves otherwise. A shallow pan, a fast broil,
and a no-stovetop cream mixture create a bubbling, golden topping over tender zucchini in minutes.
It is the kind of weeknight side that feels restaurant-worthy yet uses staple ingredients.
At tinsuf, we love techniques that deliver maximum payoff with minimal effort—this one is a keeper.

Ingredients

• Unsalted butter, softened, for greasing pan
• 1 lb zucchini, thinly sliced (⅛–¼ inch)
• ⅔ cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ cup freshly grated Parmigiano-Reggiano
• 1½ tablespoons all-purpose flour
• ½ cup freshly grated Gruyère cheese
• ⅓ cup panko breadcrumbs
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Position an oven rack 6 inches below the broiler and heat the broiler to high. Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter.
2. Season the zucchini slices with salt and pepper and arrange in a single, overlapping layer on the prepared pan. Broil until just beginning to soften, about 4 minutes.
3. Meanwhile, in a bowl whisk together the heavy cream, thyme, garlic powder, Parmigiano-Reggiano, and flour until smooth.
4. Pour the cream mixture evenly over the zucchini. Top with Gruyère and sprinkle with panko.
5. Return to the oven and broil until the topping is golden and bubbling and the zucchini is tender, 4–5 minutes. Season to taste and serve hot.

Troubleshooting & Consistency Tips

• If your broiler runs hot, move the rack to 8 inches from the element to prevent over-browning.
• For extra-crisp topping, toast the panko with a teaspoon of melted butter before sprinkling on top.
• Watery zucchini? Pat slices dry and salt lightly 10 minutes beforehand; blot excess moisture.
• Grainy sauce usually means overheated cheese—broil just until melted and bubbling.

Storage & Make-Ahead

Best served immediately for peak crispness. Refrigerate leftovers in an airtight container for up to 2 days;
reheat under the broiler for 1–3 minutes to re-crisp. The cream mixture can be whisked up to 24 hours ahead and refrigerated.
Slice zucchini up to 6 hours ahead and keep between paper towels to absorb moisture.

Why This Recipe Works

A shallow pan exposes maximum surface area to the broiler, tenderizing zucchini quickly while the flour-enriched cream
thickens into a light, clingy sauce. Parmigiano brings savory depth; Gruyère melts into silky strands; panko adds crunch.
The result is a balanced side with contrasting textures and big flavor in minutes.

Expert Tips

• Swap Gruyère with fontina or sharp cheddar for a different melt and flavor profile.
• Add a pinch of red pepper flakes or lemon zest for brightness.
• Layer in thin shallot rings or blanched corn kernels for variation.
• Use a mandoline for uniform slices to ensure even cooking.