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Zucchini Gratin

This zucchini gratin is a luscious creamy cheesy medley of zucchini, onion, garlic, and gruyere. A delicious & decadent fall side dish.

Zucchini Gratin

I was perusing my Barefoot In Paris Cookbook by Ina Garten and found a tasty-sounding zucchini gratin side dish that would pair nicely with the Greek chicken and lemon rice I was making for dinner. I decided to adapt the recipe a bit by salting the zucchini slices before sauteeing so I could remove as much water as possible so the gratin wouldn’t be 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 was delicious and we all really loved the cheesy crunchy panko topping.

Zucchini Gratin

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 strainer 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 4-inch 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.

Zucchini Gratin

Bake for 20 minutes, or until bubbly and browned. Serve immediately and enjoy.

Zucchini Gratin

Zucchini Gratin

Zucchini Gratin

Prep Time: 10 minutes
Cook Time: 50 minutes
Salting Zucchini: 2 hours
Total Time: 3 hours
Course: Side Dish
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Ina Garten

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
  • 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 strainer 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 4-inch 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. 
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Recipe Rating




8 Comments

  1. 5 stars
    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!!!

  2. 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!

    1. 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