Classic Zucchini Gratin
A rich and creamy zucchini gratin topped with melted cheese and a crispy golden crust, perfect as a comforting side dish.
Equipment
- Baking Dish
- Large skillet
- Mixing bowl
Ingredients
For the Zucchini
- 2-3 zucchini medium-sized, sliced into thin rounds
- 1/2 tsp salt to remove moisture
For the Creamy Sauce
- 2 tbsp butter melted
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 tsp black pepper or to taste
- 1/4 tsp nutmeg optional
- 1 egg beaten (optional, for thickening)
- 1/2 cup Gruyère or Parmesan cheese grated
For Topping
- 1/2 cup Gruyère or Parmesan cheese grated
- 1/2 cup breadcrumbs optional, for a crispy topping
Instructions
- Rinse and slice the zucchini into thin rounds (about ⅛ to ¼ inch thick).
- Sprinkle salt over the zucchini slices and let them sit for 15–20 minutes to draw out moisture.
- Pat the zucchini dry with a clean kitchen towel or paper towels.
- Preheat oven to 375°F (190°C) and grease a baking dish with butter or oil.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and stir to combine. Add black pepper, salt, and nutmeg.
- For a thicker sauce, whisk in a beaten egg while stirring constantly.
- Gradually stir in ½ cup of grated Gruyère or Parmesan cheese until melted and smooth.
- Layer the zucchini slices in an overlapping pattern in the prepared baking dish.
- Pour the creamy sauce over the zucchini, spreading it evenly to coat all slices.
- Sprinkle the remaining ½ cup of cheese on top. If desired, add ½ cup of breadcrumbs for extra crunch.
- Bake uncovered for 25–30 minutes until the top is bubbly and golden brown.
- For extra crispiness, broil on high for the last 2–3 minutes.
- Let the gratin rest for 5–10 minutes before serving to allow the sauce to thicken.
Notes
For a different flavor, try using mozzarella, cheddar, or goat cheese in place of Gruyère.