Cheesy Scalloped Zucchini

Check out this easy recipe for the perfect side dish--cheesy zucchini gratin
Cheesy Scalloped Zucchini Are Like Scalloped Potatoes
INGREDIENTS
  • 2 tbsp. butter (plus more for buttering pan)
  • 2 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 1/2 c. whole milk
  • 2 c. shredded Gruyère, divided
  • 1/2 c. freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • Pinch nutmeg
  • 4 medium zucchini, sliced crosswise into 1/4” coins
  • 2 tsp. freshly chopped thyme
  • Freshly chopped parsley, for garnish

DIRECTIONS
  • Preheat oven to 375° and butter a medium casserole dish. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
  • Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
  • Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
  • Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23 to 25 minutes.
  • Garnish with parsley and serve warm.