Fresh zucchini slices layered with an irresistible Italian cheese sauce and topped with more cheese! Our Scalloped Italian Zucchini recipe is the perfect side to any meal.
Hey all! Dana here, and it’s time to share a delightful summer zucchini recipe that’s sure to become a new favorite. It’s a super tasty Italian Zucchini!
This zucchini recipe has become a staple in my house, especially during the summer months. Even if it’s the middle of winter, though, zucchini is always available at the store.
As a gardener, there’s nothing more rewarding than using fresh zucchini straight from your backyard. It’s one of the things I’ve been trying to pass on to Lily. Memories in the garden are priceless!
My garden is like an Italian zucchini soup of green goodness, offering up baskets of this versatile veggie daily. If you’ve grown zucchini, you know what I’m talking about!
This abundance led me to this simple yet delicious side dish: Italian Cheese Scalloped Zucchini.
Picture this: tender slices of fresh zucchini layered in a baking dish, each slice seasoned perfectly and smothered in a creamy sauce made with a blend of Italian cheeses, then baked to golden brown perfection.
All that grated cheese and sauce slathered onto slices of zucchini hot from the oven… Oh, it’s just plain tasty!
It’s a great recipe that pairs wonderfully with a side of crusty Italian bread or as an addition to a main course like pasta. Let’s dive even more into Italian Zucchini!
Some of our other favorite zucchini recipes we have on our site include: Crispy Breaded Air Fryer Zucchini Fries Recipe, Moist Double Chocolate Zucchini Bars Recipe, and Enchilada Stuffed Zucchini.
WHY THIS RECIPE WORKS:
- Utilizes Fresh Zucchini: An excellent choice to use up the summer zucchini harvest. If you’re like me, you’ve got bags and bags of it toward the end of summer.
- Italian Blend Cheese: The star that gives this dish its creamy, cheesy character. This cheesy goodness is a huge part of the flavor of this dish.
- Simple Ingredients, Big Flavor: Easy to find ingredients that pack a flavorful punch. I love how this is a simple recipe that still brings big flavor!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresh zucchini
- Butter
- Flour
- Milk
- Shredded Italian Blend Cheese
- Salt
- Pepper
- Garlic powder
HOW TO MAKE ITALIAN ZUCCHINI:
- Preheat your oven to 350°F. Lightly spray a 9 x 13 baking or casserole dish with nonstick cooking spray.
- Slice your zucchini into 1/4-inch rounds; they don’t have to be perfect!
- Layer the bottom of the casserole dish with half of the sliced zucchini.
- Season the layer of zucchini with half of the salt, pepper, and garlic powder.
- Melt the butter on low heat in a medium saucepan, then add the flour. Whisk together until incorporated and cook for 1 minute.
- Slowly add the milk and continue whisking until smooth and thickened. When it’s smooth, add 1 cup of the cheese and stir until completely melted. Remove from the heat.
- Pour half of the cheese sauce across the first layer of zucchini.
- Place the remaining zucchini on top of the sauce. Season with the remaining salt, pepper, and garlic powder.
- Cover with remaining sauce and top with the other 1 cup of shredded cheese.
- Bake uncovered for about 30 minutes.
- To get those nice golden brown spots on the cheese, place the zucchini under the broiler for a few minutes, but watch closely, being careful not to let it burn; this is an optional step. Remove from the oven and serve warm.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THIS BE MADE AHEAD?
Yes! Assemble it earlier and bake it when needed – a great way to manage your cooking process.
I love it when I can pre-make a dish and then cook it up the next day!
WHAT KIND OF CHEESE IS THE BEST TO USE?
Shredded Italian Blend Cheese is my go-to for its perfect melt and flavor, but Parmesan cheese is a great alternative for a sharper taste.
This Italian baked zucchini will taste great with a variety of cheeses.
Other yummy cheese to use:
- Shredded mozzarella cheese
- Shredded provolone cheese
- Shredded swiss cheese
- Shredded Gruyere
- Shredded Monterey Jack cheese
- Shredded Cheddar cheese or white cheddar cheese
CAN I USE OTHER SQUASH?
Absolutely! Regular green zucchini, yellow squash, or even crook neck squash are excellent choices for this dish.
Really, it comes down to what you want. There are lots of zucchini-like options out there that will be just as tasty.
ANY ADDITIONS?
Don’t forget to save that recipe card for later. I know you’re going to want this again!
- Fresh basil or parsley for an herby touch
- A sprinkle of Italian seasoning for extra flavor
- Red pepper flakes for heat
- A drizzle of extra virgin olive oil for richness
- Chopped garlic clove for more depth
- Pecorino Romano for a cheesy variation
- Fresh lemon juice for a zesty twist
- Crumbled ground turkey or chicken for added protein
- Bell pepper slices for color and crunch
ANY SUBSTITUTIONS?
This simple dish is easy to swap out ingredients. Check these out.
- Gluten-Free Flour for a gluten-free version
- Almond Milk for those avoiding dairy
- Vegan Cheese for a vegan-friendly dish
- Olive Oil instead of butter for a lighter take
- Whole Wheat Flour for added nutrition
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days. Heat it in the air fryer, microwave, or oven when you’re hungry again!
Freezer: Freeze in a suitable container for up to 3 months.
DANA’S TIPS AND TRICKS:
- Even Zucchini Slices: For consistent cooking and texture. You could try using a mandolin shredder.
- Season Well: A good amount of seasoning enhances the overall flavor of the dish. You can use more than you think!
- Smooth Sauce: Whisk thoroughly for a lump-free cheese sauce. Get it good and melty!
- Resting Time: Allows flavors to meld together beautifully. You would be surprised at what a difference this time makes in the flavor.
- Customizable: Adapt the seasonings to your personal taste. Don’t hesitate to experiment!
- Broil for Perfection: Watch for those coveted golden brown spots on top. Just don’t over-do it!
This Scalloped Cheesy Italian Zucchini recipe is a summer must-try. It’s an easy zucchini recipe that brings the flavors of the Amalfi Coast right into your kitchen. Or, maybe that’s just my own imagination, haha!
Whether you’re an experienced cook or trying out new recipes, this dish is sure to impress with its blend of simple ingredients and robust Italian style.
So heat up your oven, grab your baking dish, and get ready to enjoy a little slice of Italian heaven! Buon Appetito!
If you like this recipe, you might also like:
If you’ve tried this ITALIAN ZUCCHINI, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Scalloped Italian Zucchini Recipe
Ingredients
- 3 large zucchini
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 & 1/2 cups milk
- 2 cups shredded Italian Blend Cheese divided
Instructions
- Preheat your oven to 350°F. Lightly spray a 9 x 13 baking or casserole dish with nonstick cooking spray.
- Slice your zucchini into 1/4-inch rounds; they don’t have to be perfect!3 large zucchini
- Layer the bottom of the casserole dish with half of the sliced zucchini.
- Season the layer of zucchini with half of the salt, pepper, and garlic powder.1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Melt the butter on low heat in a medium saucepan, then add the flour. Whisk together until incorporated and cook for 1 minute.3 tablespoons salted butter, 3 tablespoons all-purpose flour
- Slowly add the milk and continue whisking until smooth and thickened. When it’s smooth, add 1 cup of the cheese and stir until completely melted. Remove from the heat.1 & 1/2 cups milk, 2 cups shredded Italian Blend Cheese
- Pour half of the cheese sauce across the first layer of zucchini.
- Place the remaining zucchini on top of the sauce. Season with the remaining salt, pepper, and garlic powder.
- Cover with remaining sauce and top with the other 1 cup of shredded cheese.
- Bake uncovered for about 30 minutes.
- To get those nice golden brown spots on the cheese, place the zucchini under the broiler for a few minutes, but watch closely, being careful not to let it burn; this is an optional step. Remove from the oven and serve warm.
Notes
- Even Zucchini Slices: For consistent cooking and texture. You could try using a mandolin shredder.
- Season Well: A good amount of seasoning enhances the overall flavor of the dish. You can use more than you think!
- Smooth Sauce: Whisk thoroughly for a lump-free cheese sauce. Get it good and melty!
- Resting Time: Allows flavors to meld together beautifully. You would be surprised at what a difference this time makes in the flavor.
- Customizable: Adapt the seasonings to your personal taste. Don’t hesitate to experiment!
- Broil for Perfection: Watch for those coveted golden brown spots on top. Just don’t over-do it!
Nutrition
Originally posted July 2014, updated January 2024
Comments & Reviews
Lizzi says
This looks delish! I’ve been experimenting with summer squash over the past few weeks and have come up with a few new dishes to use up the abundance. Adding this to the list! Thanks!
Kate says
How funny, just tonight I made scalloped potatoes and said to myself gosh, wonder if I could have made this healthier by making it with zucchini….then I came across this! Will be trying ASAP!
Ginnie says
This looks so amazing, Dana! I would eat it as a main course over some brown rice or quinoa with a fresh salad on the side. Yum!
AnnMarie says
Thank you for this! I am always looking for new zucchini recipes to use up the huge homegrown zucchini’s my daughter gives me! Pinned!
Heather says
These look incredible! Will be making this tomorrow for sure. Pinned! Thank you
Beverly says
I love zucchini and squash and this looks so yummy. I have some in my fridge right now, so I know what I am making for dinner.
Thanks for the recipe,
Bev
Shambray says
Oh wow! That looks so yummy! I am pinning and going to try it very soon!
Andrea @ This Pug Life says
Plentiful is a nice way to put it. One can start to loathe the sight of zucchini during peak harvest time. This looks delicious though. Everything is better with cheese!
the cape on the corner says
that looks delicious!
b
Gaye @CalmHealthySexy says
Hi Dana and Shannon – This looks so good. Thanks so much for sharing with the Let’s Get Real Party. I’m pinning it to our group board.
We are starting a Facebook group for Let’s Get Real bloggers as a place where we can get to know each other a bit better and support each other’s blogs. We would love to have you join. If you’re interested, please send the email address for your personal FB page (we aren’t able to add people from their blog pages) to me at gc @ calmhealthysexy.com and I will send you an invitation to the group.
kathy Casares says
I wonder can I sub the flour for Almond flour or coconut flour?
Km Koesler says
This looks fantastic. I have one question though. Does the zucchini not make a lot of water when it cooks? Does it make the sauce liquidy or does it evaporate out?
Kelly says
Made this today and found it to be simple and delicious! My picky teenager even had some and loved it!