This zucchini gratin is layers of tender sauteed zucchini and cheese in a creamy sauce, topped with breadcrumbs and baked to perfection . A simple yet elegant side dish!
If you like zucchini, you’ll love this easy, cheesy and flavorful recipe. This one of my favorite way to eat zucchini along with stuffed zucchini boats, zucchini lasagna and parmesan zucchini .
It is almost summer, and soon everyone’s gardens will be overflowing with zucchini and summer squash! When I have zucchini on hand, I often use it in this amazingly delicious zucchini gratin. It is one of my favorite side dish recipes . The flavors and textures just can’t be beat!
This gratin pairs perfectly with grilled chicken breast , baked chicken wings and grilled flank steak . Make a complete meal with these dishes or pick your favorite protein from my delicious dinner recipes !
- Zucchini Gratin Ingredients
- How Do You Make Zucchini Gratin?
- Tips For The Perfect Dish
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Great Side Dish Recipes
- Love This Recipe?
- Zucchini Gratin Recipe
Zucchini Gratin Ingredients
To make this zucchini gratin make sure you have butter, flour, zucchini, onion, cream, dried thyme, milk, cheese, breadcrumbs, parsley, salt and pepper.
How Do You Make Zucchini Gratin?
To make zucchini gratin the first step is to sauté zucchini and onions in butter until tender. Make the sauce by melting butter and whisking in flour. Add to the mixture milk, cream and seasonings and cook the sauce until it thickens. Layer the cooked zucchini, sauce and shredded cheese in a baking dish. On top of the dish add more sauce and a sprinkling of seasoned breadcrumbs before the gratin goes into the oven. Bake the gratin. Sprinkle a little parsley on top then serve and enjoy.
Tips For The Perfect Dish
- When you sauté your zucchini, be careful not to overcook it . You want the squash just tender, not soft. It will continue to cook in the oven. If you overcook it, the zucchini will be mushy when it comes out of the oven.
- Skip the pre-shredded bags of cheese . They tend to have anti-caking agents and the cheese does not melt as well.
- This recipe includes sauteed zucchini because of its fantastic flavor. However, you could also steam, roast or grill your squash before adding it to the baking dish.
- This dish will stay good in an airtight container in the refrigerator for up to three days.
Quick Tip
I prefer cooking up fresh zucchini . However, if you use frozen zucchini be sure to thaw it first and remove any excess water.
To cook zucchini so that it doesn’t get soggy sauté it over medium heat with butter until it gets tender without getting too soft. If you find that sauteing zucchini does not remove as much water as you like, try laying sliced raw zucchini on paper towels and sprinkling salt over the top. Leave the zucchini on the towels for 20 minutes and then press paper towels on the zucchini. The towels will absorb excess moisture and you can cook the vegetable.
I typically do not peel zucchini before cooking it. The skin gives the dish color and holds zucchini slices together during cooking.
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Flavor Variations
While this dish is creamy and delicious, you can modify it to add your favorite flavors.
- Cheese: I often use Monterey Jack or mozzarella cheese here, but other great options are cheddar cheese or fontina cheese.
- Squash: Feel free to make this dish with thin sliced chayote squash, patty pan squash, yellow squash or other summer squash.
- Casserole: You can make a casserole version of this dish with this zucchini casserole recipe.
- Topping: Try other crispy toppings like panko bread crumbs, crushed buttery crackers or crushed cornflakes.
- Protein: Serve this dish as a main course by adding diced cooked chicken, diced cooked ham or cooked bacon bits to the dish.
- Garlic: When the zucchini slices and onions are just about done, stir in a teaspoon of crushed garlic and cook it for 30 seconds.
I love to serve this zucchini gratin as a side dish to grilled meats and seafood. Try it alongside a roasted chicken or baked salmon for an easy yet satisfying meal. You’ll never look at zucchini the same way again!
More Great Side Dish Recipes
Bacon Wrapped Asparagus
20 mins
Honey Roasted Carrots
35 mins
Asian Cucumber Salad
11 mins
Sauteed Mushrooms in Garlic Butter
18 mins
Parmesan Roasted Broccoli
30 mins
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Ingredients1x2x3x
- ▢ 4 tablespoons butter divided use
- ▢ 2 tablespoons flour
- ▢ 1 1/2 pounds zucchini cut into 1/2 inch slices
- ▢ 1/2 cup onion diced
- ▢ salt and pepper to taste
- ▢ 1/4 teaspoon dried thyme
- ▢ 1/2 cup heavy cream
- ▢ 3/4 cup milk
- ▢ 2 cups shredded Monterey Jack cheese
- ▢ 1/2 cup Italian breadcrumbs
- ▢ 1 tablespoon chopped parsley
- ▢ cooking spray
Instructions
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the zucchini mixture from the pan and place in a bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt the remaining 2 tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened.
- Coat a 6 cup baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the pan.
- Add 1/3 of the zucchini mixture.
- Top the zucchini mixture with 1/4 of the sauce and 1/3 of the cheese.
- Continue layering the zucchini, sauce and cheese.
- Sprinkle the breadcrumbs over the top of the final layer.
- Bake for 20 minutes or until cheese has melted and breadcrumbs are golden brown.
- Sprinkle with parsley and serve.
Notes
- When you sauté your zucchini, be careful not to overcook it. You want the zucchini just tender, not soft.
- Skip the pre-shredded bags of cheese. They tend to have anti-caking agents and the cheese does not melt as well.
- I prefer cooking up fresh zucchini. However, if you use frozen zucchini be sure to thaw it first and remove any excess water.
Nutrition
Zucchini Gratin
Ingredients
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 1 1/2 pounds zucchini cut into 1/2 inch slices
- 1/2 cup onion diced
- salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream
- 3/4 cup milk
- 2 cups shredded Monterey Jack cheese
- 1/2 cup Italian breadcrumbs
- 1 tablespoon chopped parsley
- cooking spray
Instructions
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the zucchini mixture from the pan and place in a bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt the remaining 2 tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened.
- Coat a 6 cup baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the pan.
- Add 1/3 of the zucchini mixture.
- Top the zucchini mixture with 1/4 of the sauce and 1/3 of the cheese.
- Continue layering the zucchini, sauce and cheese.
- Sprinkle the breadcrumbs over the top of the final layer.
- Bake for 20 minutes or until cheese has melted and breadcrumbs are golden brown.
- Sprinkle with parsley and serve.
Notes
- When you sauté your zucchini, be careful not to overcook it. You want the zucchini just tender, not soft.
- Skip the pre-shredded bags of cheese. They tend to have anti-caking agents and the cheese does not melt as well.
- I prefer cooking up fresh zucchini. However, if you use frozen zucchini be sure to thaw it first and remove any excess water.
