Zucchini Gratin
This zucchini gratin is a luscious creamy cheesy medley of zucchini, onion, garlic, and gruyere. A delicious & decadent fall side dish.
I was perusing my Barefoot In Paris Cookbook by Ina Garten, and found a tasty-sounding zucchini gratin side dish recipe that would pair nicely with the Greek chicken and lemon rice and a loaded garden salad I was making for dinner. I decided to adapt the recipe by salting the zucchini slices before sautéing, so I could remove as much water as possible, preventing the gratin from being watery. I also used heavy cream instead of milk (because I had it!), and I added minced garlic because, well, I add garlic to almost everything. This zucchini gratin recipe was fun to make, tasted delicious, and we all loved the cheesy, crunchy panko topping.
Zucchini Gratin
Zucchini:
- 2 large zucchini, sliced into ¼-inch coins
- Sea salt, to taste
Gratin:
- 4 tbsp butter, divided
- 1 large yellow onion, halved and sliced
- 1 tbsp flour
- 1 large garlic clove, minced
- Sea salt and freshly cracked black pepper, to taste
- ⅛ tsp nutmeg
- ½ cup HOT heavy cream
- ½ cup panko crumbs
- ½ cup Gruyere, finely grated
How to Make a Zucchini Gratin
Slice the zucchini into ¼-inch thick coins and place them into a colander over a plate. Season with sea salt, to taste, and toss to coat. Set aside for at least 30 minutes but preferably up to 2 hours. Shake the colander to remove any water from the zucchini, then place the coins between paper towels and press hard to remove any excess water.
Preheat the oven to 400 degrees. Coat a small baking dish with butter or olive oil cooking spray.
Heat 3 tablespoons of the butter in a large skillet over medium heat and add the onion. Cook, stirring occasionally for 20 minutes, or until translucent but not browned. Side Note: Add a bit of water if the onions get dry while cooking.
Add the zucchini coins and cook for 5-7 minutes, or until tender. Add the flour, garlic, sea salt, freshly cracked pepper, and nutmeg and cook, stirring constantly, for 1-2 minutes. Add the HOT cream and cook over low heat for 1-2 minutes, until it just thickens.
Pour the mixture into the prepared baking dish.
Combine the panko crumbs with the gruyere cheese and some sea salt and freshly cracked pepper, to taste, and stir until well-mixed. Sprinkle evenly over the top of the zucchini, then top evenly with dollops of the last tablespoon of butter.
Bake for 20 minutes, or until bubbly and browned. Serve immediately and enjoy.
Equipment
- 4-inch Small Baking Dish
Ingredients
Zucchini:
- 2 large zucchini, sliced into ¼-inch coins
- Sea salt, to taste
Gratin:
- 4 tbsp butter, divided
- 1 large yellow onion, halved and sliced
- 1 tbsp flour
- 1 large garlic clove, minced
- Sea salt and freshly cracked black pepper, to taste
- ⅛ tsp nutmeg
- ½ cup HOT heavy cream
- ½ cup panko crumbs
- ½ cup Gruyere, finely grated
Instructions
- Slice the zucchini into ¼-inch thick coins and place them into a colander over a plate. Season with sea salt, to taste, and toss to coat. Set aside for at least 30 minutes but preferably up to 2 hours.
- Shake the colander to remove any water from the zucchini, then place the coins between paper towels and press hard to remove any excess water.
- Preheat the oven to 400 degrees. Coat a small baking dish with butter or olive oil cooking spray.
- Heat 3 tablespoons of the butter in a large skillet over medium heat and add the onion. Cook, stirring occasionally for 20 minutes, or until translucent but not browned. Side Note: Add a bit of water if the onions get dry while cooking.
- Add the zucchini coins and cook for 5-7 minutes, or until tender. Add the flour, garlic, sea salt, freshly cracked pepper, and nutmeg and cook, stirring constantly, for 1-2 minutes.
- Add the HOT cream and cook over low heat for 1-2 minutes, until it just thickens.
- Pour the mixture into the prepared baking dish.
- Combine the panko crumbs with the gruyere cheese and some sea salt and freshly cracked pepper, to taste, and stir until well-mixed. Sprinkle evenly over the top of the zucchini, then top evenly with dollops of the last tablespoon of butter.
- Bake for 20 minutes, or until bubbly and browned. Serve immediately and enjoy.
That cheesy golden topping looks irresistible!
I think I like all things “gratin” and this looks like a good one. Nice tip on getting the zukes drier.
what a nice recipe to give zucchini some flavor and a great side dish for Thanksgiving.
Thanks for this one it will be on the menu tomorrow night.
Have a good weekend, Diane
Absolutely Delicious!!!
I’ve made this Tonight exactly by this Recipe. Let it sit close to 2 hours and so right
it’s best if you go closer to the 2 hours as you get more of the Liquids out!
Will make this again and again!!!
Thank you so much for this Recipe!!!
Absolutely Delicious!
I’ve cooked this Twice within less than 2 Weeks that’s how much we love this! Thank you for Sharing your Recipes with us!
Stef,
I’m so happy you loved this gratin! I couldn’t stop eating it when I made it. Thank you for taking the time to let me know.
-Pam
If it’s an Ina recipe then you know it has to be amazing!!
Could I create the sauces ahead of time, allowing the veggies to roast and assembling the dish on the day I planned to bake it?
Funny Shooter 2,
I’ve never tried it that way but I have a feeling it would work just fine! Please let me know how it turns out if you give it a try.
-Pam
I will cook this zucchini dish for my family, I think this is a dish that everyone will enjoy
I made this recipe last week for a dinner party. Guests requested the recipe. My husband requested it again tonight and I made it without salting the zucchini first because we grow a romanesco style zucchini. And it worked well. “It’s good zucchini that doesn’t taste like zucchini.” We will be making again as the garden is going strong! Thank you.
Ginny,
I’m so glad you enjoyed it! Thanks for taking the time to let me know.
-Pam
I am so hungry and looking at this dish makes me crave it!