Cheesy Scalloped Zucchini

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Cheesy Scalloped Zucchini

Ingredients:

  • 4 large zucchinis (about 2 pounds), sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese (sharp or mild, depending on your preference)
  • 1 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika (optional, for extra color and flavor)
  • 1/2 cup panko breadcrumbs (optional, for a crunchy topping)
  • 2 tablespoons butter (if using breadcrumbs)

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  1. Prepare the Zucchini:
  • Slice the zucchinis into 1/4-inch rounds. You can also cut them into half-moons if you prefer.
  1. Cook the Zucchini:
  • In a large skillet, heat the olive oil over medium heat. Add the zucchini slices in batches, cooking until they’re slightly tender and just starting to brown, about 5-7 minutes per batch. Remove the cooked zucchini and set aside.
  1. Prepare the Sauce:
  • In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion until it’s translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
  • Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to form a roux.
  • Gradually whisk in the heavy cream and milk, ensuring there are no lumps. Cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.
  • Stir in the cheddar cheese and Parmesan cheese until fully melted and smooth. Add the dried thyme, dried basil, salt, and black pepper to taste. Adjust the seasoning as needed.
  1. Assemble the Dish:
  • In a large baking dish (about 9×13 inches), arrange half of the zucchini slices in an even layer. Pour half of the cheese sauce over the zucchini.
  • Repeat with the remaining zucchini and cheese sauce.
  1. Add the Topping (Optional):
  • If using breadcrumbs, melt the butter in a small skillet over medium heat. Stir in the panko breadcrumbs and cook until they’re golden brown and crispy, about 3-4 minutes. Sprinkle the breadcrumbs evenly over the top of the casserole.
  1. Bake:
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
  1. Cool and Serve:
  • Let the dish cool for a few minutes before serving. This will help the sauce thicken up a bit more.

Sure, let’s break down the methods for preparing Cheesy Scalloped Zucchini step by step.

Methods:

1. Preheat the Oven:

  • Objective: Ensure your oven is at the correct temperature for even baking.
  • Steps: Set your oven to 375°F (190°C) and let it preheat while you prepare the other ingredients.

2. Prepare the Zucchini:

  • Objective: Slice the zucchini so it cooks evenly.
  • Steps:
    1. Wash the zucchinis thoroughly.
    2. Slice the zucchinis into 1/4-inch rounds or half-moons, depending on your preference. Uniform slices help ensure even cooking.

3. Cook the Zucchini:

  • Objective: Partially cook the zucchini to reduce its water content and add flavor.
  • Steps:
    1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
    2. Add the zucchini slices in batches to avoid overcrowding. Cook until they are lightly browned and just tender (about 5-7 minutes per batch).
    3. Remove the cooked zucchini from the skillet and set aside.

4. Prepare the Sauce:

  • Objective: Create a creamy, cheesy sauce that will coat the zucchini.
  • Steps:
    1. In the same skillet, add a bit more olive oil if needed and sauté the finely chopped onion until translucent (about 3-4 minutes).
    2. Add minced garlic and cook for another 1 minute, stirring frequently.
    3. Sprinkle 1/2 cup of all-purpose flour over the onions and garlic. Stir constantly for about 1-2 minutes to form a roux (a mixture of flour and fat that thickens the sauce).
    4. Gradually whisk in 1 cup of heavy cream and 1 cup of whole milk, ensuring there are no lumps.
    5. Continue to cook, stirring frequently, until the mixture thickens slightly (about 5-7 minutes).
    6. Stir in 2 cups of shredded cheddar cheese and 1 cup of grated Parmesan cheese until fully melted and smooth.
    7. Add 1 teaspoon dried thyme, 1 teaspoon dried basil, salt, black pepper, and paprika (if using). Adjust seasoning as needed.

5. Assemble the Dish:

  • Objective: Layer the zucchini and sauce in a way that ensures even distribution of flavors.
  • Steps:
    1. In a large baking dish (approximately 9×13 inches), arrange half of the cooked zucchini slices in an even layer.
    2. Pour half of the cheese sauce over the zucchini.
    3. Repeat with the remaining zucchini and cheese sauce, ensuring an even distribution.

6. Add the Topping (Optional):

  • Objective: Create a crispy, golden top for added texture.
  • Steps:
    1. Melt 2 tablespoons of butter in a small skillet over medium heat.
    2. Stir in 1/2 cup of panko breadcrumbs and cook until golden brown and crispy (about 3-4 minutes).
    3. Sprinkle the toasted breadcrumbs evenly over the top of the casserole.

7. Bake:

  • Objective: Cook the dish until it’s bubbly and the top is golden brown.
  • Steps:
    1. Cover the baking dish with aluminum foil.
    2. Bake in the preheated oven for 20 minutes.
    3. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the sauce is bubbling.

8. Cool and Serve:

  • Objective: Allow the dish to set, making it easier to serve and improving flavor.
  • Steps:
    1. Let the casserole cool for a few minutes before serving. This helps the sauce thicken and makes it easier to cut and serve.

By following these methods, you’ll have a rich, creamy, and cheesy scalloped zucchini dish that’s sure to be a hit

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