Cheesy Scalloped Zucchini

This Cheesy Scalloped Zucchini is so easy to make and is the perfect side dish for a summer barbecue. 

This Cheesy Scalloped Zucchini side dish is baked in a creamy sauce loaded with Parmesan cheese and topped with panko bread crumbs. The dish takes about 10 to 15 minutes to make from start to finish, and is also a great make-ahead side.

Did you know that August 8 is National Sneak Some Zucchini onto your Neighbor's Porch Day? I'm offering this recipe in preparation for this National Holiday. You're welcome.

Have you ever disliked an ingredient even though you have never given it a chance? For me, that ingredient was pimentos (and raw oysters, beef liver, and beef tongue ... sorry guys, but you are still on my "not going to give you a chance" list). I even used to pick pimentos out of the olives in my martini. So narrow minded, right? When I finally realized that pimentos were just red bell peppers and gave them a chance, I developed a new appreciation for their sweet flavor.

While I was tempted to leave them out, the addition of pimentos in this recipe adds a subtle and delicious sweetness.

This dish was wonderful fresh from the oven, and also made delicious leftovers. If you are planning a dinner party, you could actually make this cheesy scalloped zucchini in advance and reheat it right before serving. Just refrigerate it in its original pan, and reheat it at 350 degrees F for about 5 minutes.

In our house, there definitely was a competition over who got to the leftovers first.

Cheesy Scalloped Zucchini Recipe

Ingredients

• 1 pound thinly sliced zucchini
• 1 2 ounce jar pimentos, drained
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese (not from the green can)
• 1 1/2 tablespoons all purpose flour
• 1/3 cup panko bread crumbs

Instructions

1. Preheat the oven to broil with a rack positioned 6 inches below the burner, and another rack in the middle of the oven.
2. Butter a shallow 9 by 13 inch broiler safe pan (I used a quarter sheet pan).
3. Toss the zucchini with the pimentos and salt, and spread it out evenly over the surface of the pan.
4. Place the pan on the middle rack, and broil for 3 to 5 minutes, until the zucchini just begins to soften.
5. While the zucchini is broiling, whisk together the cream, Parmesan, and flour.
6. Remove the pan from the oven and pour the cream and cheese mixture over the zucchini and sprinkle with the panko.
7. Place the pan on the rack that is 6 inches below the broiler, and broil, watching closely, for 3 to 4 minutes, until bubbly and a deep golden brown.

Yield: 4 to 6 servings