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.

Zucchini Gratin Recipe | Cheesy Zucchini | Baked Zucchini | Easy Zucchini Recipe #zucchini #casserole #cheese #dinner #sidedish #dinneratthezoo

Zucchini gratin with creamy zucchini, cheese and crispy breadcrumbs.

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.

Sauteed zucchini and onions in a skillet.

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.

Sauteed zucchini and onions in a baking dish.

The final step is more sauce and a sprinkling of seasoned breadcrumbs before the gratin goes into the oven.

Zucchini gratin with layers of cheese, sauce and breadcrumbs, ready to go 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.

Baked zucchini gratin with layers of cheese, creamy sauce, breadcrumbs and herbs in a baking dish.

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

5 from 13 votes

Zucchini Gratin

AuthorSara Welch
Zucchini gratin with creamy zucchini, cheese and crispy breadcrumbs.
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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Side Dish
Cuisine American
Serves 6


  • 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.


Calories: 366kcal | Carbohydrates: 15g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 432mg | Potassium: 424mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 21.5mg | Calcium: 370mg | Iron: 1.4mg

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  1. Hi! Just found your site, love it! Can this recipe be made the day ahead, stored in the fridge and baked the next day? I want to take it for an Easter brunch but won’t have time to put it together in the morning. Thanks!

  2. 5 stars
    Simple dish, but very flavorful and satisfying! Based on the other comments, I am looking forward to the leftovers tomorrow. Great way to use zucchini.