Low-Carb Cheesy Scalloped Zucchini
Make weeknight dinners special with this Low-Carb Cheesy Scalloped Zucchini recipe, a quick and tasty alternative to traditional scalloped potatoes.
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!