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?
INGREDIENTS
- 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
