There’s nothing quite like discovering a dish that brings the comfort of home-cooked goodness while keeping health goals in check. That’s precisely how I felt when I stumbled upon this delightful Low-Carb Cheesy Scalloped Zucchini recipe. It all started during a visit to my dear friend Sarah’s cozy cabin in the mountains. We were catching up over a glass of wine, and she shared her latest culinary creation, which quickly became a staple in her household. As someone who constantly looks for delicious low-carb alternatives, I was intrigued by her zucchini rendition of the classic scalloped potatoes.
The very next weekend, I found myself at the local farmer’s market, selecting the freshest zucchini I could find. The simplicity of the ingredients paired with the richness of the cheese made this dish an instant hit at our family dinner. What I love most about this recipe is its versatility. You can easily tweak it by adding a handful of spinach for extra greens or a dash of nutmeg to the cheese sauce for a hint of warmth.
This Low-Carb Cheesy Scalloped Zucchini is perfect for weeknight dinners or a standout side dish for gatherings. It’s a guilt-free indulgence that doesn’t skimp on flavor. The combination of Gruyere, mozzarella, and Parmesan creates a creamy, savory sauce that perfectly complements the tender zucchini slices. It’s quick to make, utterly comforting, and a great way to enjoy a low-carb lifestyle without sacrificing taste. I can’t wait for you to try it and make it a part of your recipe collection. Trust me, once you taste it, you’ll be hooked just like I was!
Making The Low-Carb Cheesy Scalloped Zucchini
Ingredients:
- 4 medium zucchini, sliced into 1/4-inch rounds
- 1 1/2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 garlic cloves, minced
- 1 cup shredded mozzarella, divided
- 1 cup shredded Gruyere, divided
- 1/2 cup grated Parmesan, divided
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Directions:
Preheat the oven to 375°F and lightly coat a medium casserole dish with non-stick spray.
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour, stirring constantly, and cook for another minute to form a roux.
Gradually pour in the milk, continuing to stir. Allow the mixture to simmer and thicken, which will take about 2 minutes.
Remove from heat and mix in 1/2 cup of Gruyere, 1/2 cup of mozzarella, and 1/4 cup of Parmesan. Stir until the cheeses melt and the sauce becomes smooth. Season with salt and pepper.
Arrange a layer of zucchini slices at the bottom of the casserole dish. Pour about one-third of the cheese sauce over the zucchini. Repeat the layers of zucchini and cheese sauce until all the zucchini is used.
Sprinkle the remaining cheeses over the top layer. Bake for 20 to 25 minutes, until the top is golden brown and bubbly. Garnish with fresh parsley before serving. Enjoy!
FAQs:
What can I use as a substitute for Gruyere cheese?
If you don’t have Gruyere cheese on hand, you can substitute it with Swiss cheese, Emmental, or even a mild cheddar. These cheeses have similar melting properties and will provide a comparable flavor to your dish. However, keep in mind that each cheese will bring its own unique taste to the recipe.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Most gluten-free flours work well as a thickening agent for the cheese sauce. Additionally, ensure that all other ingredients, such as the cheeses, are certified gluten-free.
Can I prepare this dish ahead of time?
Yes, you can prepare the dish ahead of time. Assemble the casserole as instructed, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When you’re ready to bake, remove the cover and bake as directed, adding an extra 5-10 minutes to the baking time if needed.
What other vegetables can I use in place of zucchini?
If you want to use other vegetables, consider using yellow squash, eggplant, or even thinly sliced potatoes. Each of these vegetables will pair nicely with the cheesy sauce and provide a delicious alternative to zucchini. Just be sure to slice them thinly to ensure even cooking.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and microwave for 1-2 minutes until heated through. Alternatively, you can reheat the leftovers in a preheated oven at 350°F for about 10-15 minutes, or until warm and bubbly.
Low-Carb Cheesy Scalloped Zucchini
Ingredients
- 4 medium zucchini sliced into 1/4-inch rounds
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 garlic cloves minced
- 1 1/2 cups whole milk
- 1 cup shredded Gruyere divided
- 1 cup shredded mozzarella divided
- 1/2 cup grated Parmesan divided
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 375°F and lightly coat a medium casserole dish with non-stick spray.
- Melt the butter in a large saucepan over medium heat. Toss in the minced garlic and cook until it’s fragrant, about 1 minute. Sprinkle in the flour, whisking constantly, and cook for another minute until it turns into a roux.
- Gradually add the milk, stirring constantly. Let it simmer until it thickens, which should take about 2 minutes.
- Turn off the heat and mix in 1/2 cup of Gruyere, 1/2 cup of mozzarella, and 1/4 cup of Parmesan. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper.
- Place a layer of zucchini slices at the bottom of the casserole dish. Pour about 1/3 of the cheese sauce over the zucchini. Continue layering zucchini and cheese sauce until all the zucchini is used up.
- Top the final layer with the remaining cheeses. Bake in the oven for 20
- to 25 minutes, or until the top is golden brown and bubbly. Garnish with fresh parsley before serving. Enjoy!
