Expanded Cheesy Scalloped Zucchini Recipe
Ingredients:
- Unsalted butter, softened (for greasing)
- 1 lb zucchini, thinly sliced (about 3 medium zucchinis)
- 2/3 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup Gruyere cheese, freshly grated
- 1/3 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
Equipment:
- 9×13-inch baking dish or rimmed sheet pan
- Mixing bowl
- Whisk
- Cheese grater
- Measuring cups and spoons
Preparation:
- Preheat the Broiler:
- Adjust your oven rack to position 6 inches from the broiler element. Turn the broiler on high to preheat.
- Prepare the Baking Dish:
- Using a paper towel, spread a thin layer of softened unsalted butter over the entire surface of a shallow 9×13-inch baking dish or rimmed sheet pan. This prevents sticking and adds flavor.
- Season and Broil Zucchini:
- Wash the zucchini and slice them thinly to ensure even cooking. Arrange the zucchini slices in a single layer on the greased baking dish, slightly overlapping if necessary.
- Season the zucchini liberally with kosher salt and freshly ground black pepper.
- Place the baking dish under the preheated broiler and broil for about 4 minutes, or until the zucchini begins to soften slightly. Keep an eye on it to prevent burning.
- Prepare the Cream Mixture:
- In a small mixing bowl, whisk together the heavy cream, dried thyme, garlic powder, freshly grated Parmigiano-Reggiano, and all-purpose flour until the mixture is smooth. The flour helps to thicken the sauce as it cooks.
- Add Toppings and Broil:
- Remove the zucchini from the oven and evenly pour the cream mixture over the zucchini slices. Sprinkle the freshly grated Gruyere cheese on top, followed by an even layer of panko breadcrumbs. The breadcrumbs will add a nice crunch and golden color when broiled.
- Return the dish to the oven and broil for an additional 4-5 minutes, or until the top is golden brown and the sauce is bubbly.
- Serving:
- Let the dish cool for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
- Enjoy as a side dish with grilled meats or as a vegetarian main course.
Chef’s Tips:
- Slicing Zucchini: Use a mandoline for uniformly thin slices, which will cook evenly.
- Customizing Flavors: Feel free to experiment with different cheeses or add a pinch of nutmeg to the cream mixture for extra depth.
- Make Ahead: Assemble the dish up to a day ahead and broil just before serving to save time and enhance flavors.
This expanded recipe version includes additional details and tips to guide you through each step, ensuring a delightful and successful cooking experience.
