Easy Cheesy Zucchini Gratin
Transform simple zucchini into a decadent, crowd-pleasing side dish with this **Easy Cheesy Zucchini Gratin**. Layers of tender zucchini are smothered in a rich, creamy garlic-infused béchamel sauce made with parmesan and topped with a golden, crispy breadcrumb and cheddar cheese crust. This 40-minute recipe is perfect for busy weeknights or as a standout addition to a holiday feast, delivering irresistible flavor with minimal prep. The blend of melty cheddar, savory parmesan, and silky cream pairs beautifully with the zucchini’s natural sweetness, while a hint of fresh parsley adds a pop of freshness. Serve this comforting baked dish fresh out of the oven for the ultimate cheesy indulgence! **Keywords: zucchini gratin recipe, cheesy side dishes, baked zucchini casserole, easy vegetable side dish.**
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups grated parmesan cheese
- 1 cups shredded cheddar cheese
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the zucchinis thoroughly, remove the ends, and slice them into 1/4-inch rounds. Arrange the slices in overlapping rows in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Whisk in the flour, stirring continuously, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the milk and heavy cream, whisking constantly to create a smooth mixture. Bring the sauce to a gentle simmer and cook for 3-4 minutes, until slightly thickened.
Stir in the salt, black pepper, and parmesan cheese, allowing the cheese to melt completely into the sauce. Remove from heat.
Pour the cheese sauce evenly over the zucchini slices, ensuring every piece is coated.
In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the shredded cheddar cheese on top of the zucchini, followed by the breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 11578 mg | 503% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 73.9 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1856 mg | 143% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
