Zucchini Feta Gratin
Transform simple ingredients into a luxurious side dish with this creamy and flavorful Zucchini Feta Gratin. Tender zucchini slices are layered with crumbled feta, aromatic garlic, and fresh herbs like parsley and dill, then enveloped in a rich heavy cream base. Topped with a golden, buttery crust of panko breadcrumbs and parmesan cheese, this baked gratin strikes the perfect balance between a comforting casserole and a light vegetable dish. With just 15 minutes of prep time, it’s an easy yet elegant recipe for weeknight dinners or special occasions. Serve it warm as a stunning vegetarian side or enjoy it on its own for a satisfying dish that celebrates the natural sweetness of zucchini.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 1 cup crumbled feta cheese
- 0.5 cup heavy cream
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh dill
- 0.5 cup panko breadcrumbs
- 0.25 cup (grated) parmesan cheese
- 1 tablespoon (melted) butter
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin, even rounds (about 1/4 inch thick).
Place the zucchini slices in a colander and toss them with 1 teaspoon of salt to draw out excess moisture. Let them sit for 10 minutes, then pat dry with a clean kitchen towel or paper towels.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute. Remove from heat.
In a large mixing bowl, combine the zucchini slices, cooked onion and garlic, crumbled feta cheese, heavy cream, chopped parsley, chopped dill, and black pepper. Mix well to ensure everything is evenly coated.
Lightly grease a baking dish (approximately 9x9 inches) with 1 tablespoon of olive oil. Spread the zucchini mixture evenly in the dish.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and melted butter. Sprinkle this breadcrumb mixture evenly over the zucchini mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the gratin is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 12239 mg | 532% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 61.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1994 mg | 42% | |
*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.
