How to make scalloped zucchini casserole

Cooktop Cove: How to make scalloped zucchini casserole

By Kate Elliott

Scalloped potatoes are so delicious and such a classic dish that people always come back to when they need a plate of comfort. For those on low-carb diets, though, they are definitely on the shouldn't eat list. The good news is you can still get that comforting classic taste without all the carbs simply by swapping in a different vegetable, as in the recipe that follows.

Here, zucchini slices take on the job of the potatoes as they get layered between cheese sauce and savory herbs. As those slices bake, they become soft and tender, a perfect vehicle for all that yummy cheese. Now anyone can have a scalloped casserole and enjoy it guilt-free.

Scalloped Zucchini Casserole

4 to 5

30 minutes

1 hour

4 medium zucchini, sliced into 1/4-inch rounds

1 teaspoon salt

2 tablespoons butter

1/2 onion, minced

2 cloves garlic, minced

2 tablespoons flour

1-1/2 cups milk

2 cups cheddar cheese, shredded, divided

1/2 teaspoon black pepper

Pinch of nutmeg

1 tablespoon fresh thyme, chopped

Preheat oven to 375 degrees F and grease a small casserole dish, such as a 4-by-6 dish.

Place the zucchini rounds into a colander in the sink. Sprinkle a teaspoon of salt across them and toss.

Let the zucchini sit for about 15 minutes, to release some of their moisture. When the zucchini is done draining, pat dry with paper towels.

Heat butter in a medium-sized saucepan over medium heat. When melted add the garlic and onion. Stir and cook for 2 minutes.

Sprinkle flour into the butter and onion mixture and whisk to fully combine. Let the flavor of the raw flour cook out for 2 minutes.

Slowly add in the milk, whisking as you do to prevent lumps from forming.

Bring the milk mixture up to a simmer and continue simmering for 10 minutes, to thicken slightly.

Remove milk mixture from heat and add 1-1/2 cups of the cheddar cheese, a little at a time and stirring as you do.

Add the black pepper, nutmeg and thyme to the milk mixture and stir.

Spoon some of the cheese sauce into the bottom of the casserole dish. Arrange an even layer of zucchini slices across the bottom of the casserole dish.

Spoon more cheese sauce evenly over the top, making sure to cover the zucchini slices. Repeat layers until all zucchini and cheese sauce has been used, ending with a cheese sauce layer.

Sprinkle remaining 1/2 cup cheddar cheese over the top of the casserole.

Place thecasserole into the oven and bake for 25 to 30 minutes, until the entire casserole is hot and bubbling throughout and the cheese on top is melted and beginning to brown.