Cheesy Scalloped Zucchini

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Any dish that’s gratinéed or scalloped seems like it’s far too much trouble for any given weeknight, but it’s time to set aside those assumptions. This Cheesy Scalloped Zucchini is far easier than it looks and far more delicious than it has any right to be. The method is genius — a shallow sheet pan, a little broiling, a sauce that needs no stovetop, and you have a side dish that’ll induce cravings. And it will take you fifteen minutes. Yes, fifteen! What do you have to lose?

When I think “scalloped,” I think of either a) Grandma’s lace curtains, or b) Scalloped Potatoes. But Scalloped Potatoes — at least in my life experience — have mostly been reserved for Thanksgiving or company or Easter dinner. They’re not everyday food. But this scalloped veg most certainly is fit for the everyday. It’s SO fast and so much more interesting than your basic roasted or steamed veggie side. (Of course, a cheesy cream sauce certainly helps that cause along.)

Unsalted butter, softened, as needed
1 lb zucchini, thinly sliced
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

Position a rack in your oven 6 inches from the broiler and heat broiler on high.
Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter.
Season zucchini with salt and pepper and arrange on baking pan. Broil just until squash is beginning to soften, about 4 minutes.
While squash bakes, whisk together cream, thyme, garlic powder, parmesan cheese, and flour in a small bowl. Pour mixture evenly over squash, then top with Gruyere cheese and panko breadcrumbs.
Return to oven and broil until golden brown and bubbly, 4-5 minutes. Enjoy!

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