Zucchini Au Gratin Thanksgiving
Take your Thanksgiving side dishes to the next level with this indulgent Zucchini Au Gratin! Tender slices of zucchini are layered with a luscious, creamy cheese sauce made from sharp cheddar and Parmesan, then topped with golden, crunchy panko breadcrumbs for a perfect textural contrast. This easy-to-make casserole is elegantly seasoned with garlic and onion powder, creating a bold yet comforting flavor ideal for holiday gatherings. Ready in just under an hour, this decadent dish pairs beautifully with roasted turkey or ham and is certain to become a crowd-pleasing addition to your Thanksgiving feast. Garnished with fresh parsley, it’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cups sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.75 cups panko breadcrumbs
- 1 tablespoons olive oil
- 1 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Wash the zucchini and slice them into thin, uniform rounds (approximately 1/4 inch thick). Set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes, or until thickened.
Remove the saucepan from the heat and stir in the sharp cheddar cheese and Parmesan cheese until melted and smooth. Mix in garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning if needed.
Spread a thin layer of the cheese sauce across the bottom of the prepared baking dish. Arrange the sliced zucchini in overlapping layers. Pour the rest of the cheese sauce evenly over the zucchini, making sure it is fully coated.
In a small bowl, combine the panko breadcrumbs with olive oil and mix well. Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake for 25-30 minutes, or until the zucchini is tender and the topping is golden brown.
Remove from the oven and let the gratin sit for 5 minutes before serving. Garnish with fresh parsley for added color and flavor.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 11309 mg | 492% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 74.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1866 mg | 144% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2359 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.
