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:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Zucchini:
- Slice the zucchinis into 1/4-inch rounds. You can also cut them into half-moons if you prefer.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- Wash the zucchinis thoroughly.
- 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:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the zucchini slices in batches to avoid overcrowding. Cook until they are lightly browned and just tender (about 5-7 minutes per batch).
- 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:
- In the same skillet, add a bit more olive oil if needed and sauté the finely chopped onion until translucent (about 3-4 minutes).
- Add minced garlic and cook for another 1 minute, stirring frequently.
- 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).
- Gradually whisk in 1 cup of heavy cream and 1 cup of whole milk, ensuring there are no lumps.
- Continue to cook, stirring frequently, until the mixture thickens slightly (about 5-7 minutes).
- Stir in 2 cups of shredded cheddar cheese and 1 cup of grated Parmesan cheese until fully melted and smooth.
- 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:
- In a large baking dish (approximately 9×13 inches), arrange half of the cooked zucchini slices in an even layer.
- Pour half of the cheese sauce over the zucchini.
- 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:
- Melt 2 tablespoons of butter in a small skillet over medium heat.
- Stir in 1/2 cup of panko breadcrumbs and cook until golden brown and crispy (about 3-4 minutes).
- 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:
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven 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.
8. Cool and Serve:
- Objective: Allow the dish to set, making it easier to serve and improving flavor.
- Steps:
- 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