Zucchini Gratin
Elevate your side dish game with this creamy and indulgent Zucchini Gratin! Featuring tender layers of fresh zucchini nestled in a rich, velvety cheese sauce made with Gruyère and Parmesan, this recipe is baked to golden perfection with a crisp, herbed panko breadcrumb topping. The combination of garlic-infused creaminess and the satisfying crunch of the crust makes this baked zucchini dish a crowd-pleasing favorite. Perfect for dinner parties or weeknight meals, this easy-to-make gratin pairs beautifully with roasted meats or fresh salads. Ready in just 45 minutes and made with simple ingredients, it’s a must-try for fans of comforting yet elegant casseroles.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup grated Gruyère cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
- 0.5 cups panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Grease an 8x8-inch (20x20 cm) baking dish with a small amount of olive oil and set aside.
Wash the zucchinis and slice them into 1/4-inch thick rounds. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook the raw taste out of the flour.
Slowly add the milk and heavy cream while whisking continuously to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the Gruyère cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Spread a thin layer of the cheese sauce at the bottom of the prepared baking dish. Arrange half of the zucchini slices in a single layer over the sauce.
Pour half of the remaining cheese sauce over the zucchini layer, spreading it evenly. Add the remaining zucchini slices in another layer, followed by the remaining cheese sauce.
In a small bowl, combine the panko breadcrumbs with olive oil and chopped parsley. Sprinkle this mixture evenly over the top of the zucchini and cheese sauce layers.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Allow the gratin to rest for 5 minutes before serving. Garnish with additional parsley if desired, and enjoy!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 10482 mg | 456% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 74.6 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2076 mg | 160% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2558 mg | 54% | |
*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.
