Easy Scalloped Italian Zucchini Recipe

Slices of fresh zucchini stacked with an amazing Italian cheese sauce, and then topped with additional cheese! The Scalloped Italian Zucchini recipe that we have developed is the ideal accompaniment to any dinner.  

– 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



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Heat the oven to 350°F. Lightly coat a 9 x 13 baking or casserole dish with nonstick cooking spray. Slice zucchini into 1/4-inch rounds; don't worry about perfection!  

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3 huge zucchini Layer half the zucchini slices on the casserole dish bottom. Sprinkle half the salt, pepper, and garlic powder over the zucchini.  

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1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder Melt butter in a medium saucepan over low heat, then add flour. Whisk until combined and cook 1 minute.

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3 tablespoons salted butter, 3 tablespoons all-purpose flour Whisk in the milk slowly until smooth and thickened. Stir in 1 cup of cheese until melted when smooth. Get off the heat.  

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1 1/2 cups milk, 2 cups shredded Italian Blend Cheese Pour half the cheese sauce over the initial zucchini layer.  

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Put the leftover zucchini on the sauce. Season with remaining salt, pepper, and garlic powder.  

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Add remaining sauce and 1 cup shredded cheese. Bake 30 minutes uncovered.  

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To obtain beautiful golden brown spots on the cheese, broil the zucchini for a few minutes, but watch out for burning.  This is optional. Remove from oven and serve warm.  


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