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 is my absolute favorite way to eat 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. The flavors and textures just can’t be beat!
How do you make zucchini gratin?
This dish has a couple of components – the vegetables, the cheese and the sauce. The first step is to saute zucchini and onions in butter. You want your zucchini to be crisp tender, be careful not to over cook it as it will continue to cook in the oven.
After the zucchini is cooked, it gets layered in a baking dish with plenty of creamy sauce and shredded cheese. I typically use Monterey Jack or mozzarella cheese here, but other great options are cheddar or fontina.
The final step is more sauce and a sprinkling of seasoned breadcrumbs before the gratin goes into the oven.
Bake until golden brown, then serve up your zucchini gratin and watch the compliments come in!
How do you cook zucchini?
You can actually cook the zucchini for this recipe any way you like – I personally prefer sauteeing the zucchini because I think it’s the most flavorful method. That being said, steamed or roasted zucchini would also work well in this recipe.
Is zucchini good for you?
Zucchini has a lot of nutritional benefits! It’s low calorie and packed with antioxidants, and vitamins B and C. It’s also a great source of potassium.
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
- Honey Roasted Carrots
- Asian Cucumber Salad
- Garlic Butter Mushrooms
- Parmesan Roasted Broccoli
- 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
- 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.