Easy Chesy Scalloped Zucchini
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.
By Delish
Comments
Post a Comment