The Ultimate Zucchini Gratin: A Creamy & Cheesy Side Dish for Any Season
Indulge in the irresistible flavors of this Zucchini Gratin, a perfect blend of tender roasted zucchini, sweet fennel, and savory red onion, all embraced by a luscious, creamy sauce and topped with a generous layer of shredded Gruyère cheese. A crispy crown of panko breadcrumbs and grated Parmesan cheese bakes to golden perfection, creating an exquisite side dish that’s both comforting and elegant. Whether you’re looking to utilize your bountiful summer zucchini harvest or seeking a standout side for your holiday table, this Zucchini Gratin is a recipe you’ll want to keep on repeat!
Zucchini Gratin: A Garden-Fresh Delight
Ah, zucchini season! If you’re anything like me, your garden (or local farmer’s market) is overflowing with this versatile squash right now. While zucchini bread holds a special place in my heart, I’m always on the lookout for fresh, exciting ways to transform this humble vegetable. That’s where this Zucchini Gratin comes into play – it’s a game-changer!
Beyond traditional zucchini bread, I’ve fallen in love with dishes like Mexican Zucchini and these delightful Zucchini Fritters. But this Zucchini Gratin has quickly become a star in my kitchen. There’s truly nothing quite like the combination of perfectly roasted vegetables – especially tender zucchini – paired with a rich, creamy sauce and a medley of cheeses. The ultimate finishing touch? That irresistible, golden-brown panko topping that adds a delightful crunch to every bite. This recipe effortlessly elevates zucchini from a simple garden staple to a gourmet side dish that can grace your table any time of year.
Why You’ll Adore This Zucchini Gratin
This isn’t just another zucchini recipe; it’s an experience in flavor and texture. Here’s why this Zucchini Gratin stands out:
- Unforgettable Flavor Profile: The mild sweetness of roasted zucchini blends beautifully with the delicate, anisy notes of fennel and the caramelized sweetness of red onion.
- Luxuriously Creamy: A rich, nutmeg-infused heavy cream sauce forms the heart of this gratin, creating a velvety base that coats every vegetable.
- Cheesy Perfection: The combination of nutty Gruyère and sharp Parmesan delivers a complex, savory depth that takes this dish to the next level.
- Crispy, Golden Topping: A generous layer of panko breadcrumbs mixed with Parmesan cheese bakes into a satisfyingly crunchy crust, offering a delightful contrast to the soft interior.
- Versatile for Any Occasion: While it’s fantastic for using up summer zucchini, its rich flavors also make it an ideal, comforting side dish for autumn gatherings or festive holiday meals.
- Simple Yet Impressive: Despite its gourmet taste, this gratin is surprisingly straightforward to prepare, making it perfect for both novice and experienced cooks.
WHAT INGREDIENTS MAKE THIS ZUCCHINI GRATIN SO DELICIOUS?
Every ingredient in this Zucchini Gratin recipe plays a crucial role in building its incredible depth of flavor and texture. Let’s break down the stars of the show:
ZUCCHINI: As you know, zucchini is at its peak during the summer months, making it both affordable and abundant. When roasted, zucchini transforms from a simple squash into a tender, slightly sweet component that forms the foundation of this gratin. Look for firm, medium-sized zucchinis for the best flavor and texture. Thinly slicing them ensures even cooking and a beautiful presentation.
FENNEL & RED ONION: These two aromatics add an unexpected yet wonderfully subtle complexity. When roasted alongside the zucchini, fennel softens and develops a gentle, sweet anise-like flavor that is incredibly appealing. The red onion caramelizes slightly, bringing a touch of savory sweetness and depth that perfectly complements the other vegetables and creamy sauce. Don’t skip these – they truly elevate the dish!
SPICES (OREGANO, PARSLEY, NUTMEG): The chosen spices are thoughtfully selected to enhance, not overpower, the natural flavors. Dried oregano offers a warm, earthy note, while parsley adds a fresh, herbaceous touch. Nutmeg, often associated with sweet dishes, works wonders in savory cream sauces, providing a delicate warmth and a hint of intriguing aroma that marries beautifully with the dairy and vegetables.
CREAM SAUCE: The heart of any gratin! Our sauce relies on luxurious heavy cream, which provides an unparalleled richness and velvety texture. Infused with a touch of nutmeg, this cream base creates a wonderfully decadent coating for the roasted vegetables, making every bite incredibly satisfying. This creamy element is what makes the Zucchini Gratin such a comforting dish, equally at home on a summer potluck table or a cozy winter holiday feast.
CHEESE (GRUYÈRE & PARMESAN): Can you truly have a gratin without cheese? I think not! Gruyère cheese, with its distinct nutty, slightly sweet, and earthy flavor, melts beautifully into the creamy sauce, adding incredible depth. It pairs exquisitely with the sharp, salty tang of grated Parmigiano-Reggiano (or regular Parmesan cheese). This dynamic duo ensures a rich, gooey, and flavorful cheese layer that’s utterly divine.
PANKO BREADCRUMBS: The crowning glory of this Zucchini Gratin is its crispy topping. Panko breadcrumbs are key here; their coarser, flakier texture results in a much lighter and crispier crust compared to regular breadcrumbs. Mixed with Parmesan cheese, they bake into a golden, irresistible layer that provides a fantastic textural contrast to the tender vegetables and creamy sauce below. If panko isn’t available, regular breadcrumbs can be substituted, though the crunch will be slightly less pronounced.
HOW DO YOU MAKE ZUCCHINI AU GRATIN? A STEP-BY-STEP GUIDE
Crafting this delicious Zucchini Gratin is a straightforward process that yields impressive results. Follow these simple steps for a perfect gratin every time:
- Preheat Your Oven: Start by preheating your oven to 425 degrees F (220 degrees C). A hot oven is crucial for properly roasting the vegetables and achieving that lovely caramelization.
- Prepare and Season Vegetables: In a large mixing bowl, combine the thinly sliced zucchini, fennel, and red onion. Drizzle with olive oil, then sprinkle with salt, pepper, dried parsley, and oregano. Toss everything together until the vegetables are evenly coated.
- Initial Roasting: Transfer the seasoned zucchini mixture to a 2 1/2 quart casserole dish, spreading it into an even layer. Bake in the preheated oven for approximately 20 minutes, or until the vegetables are just tender. We want them cooked through but still holding their shape.
- Prepare Cream Sauce: While the vegetables are roasting, whisk together the heavy cream and a pinch of nutmeg in a small bowl. The nutmeg adds a subtle, warm depth to the cream.
- Add Cream and Gruyère: Once the vegetables are tender, remove the casserole dish from the oven. Pour the nutmeg-infused cream evenly over the roasted vegetables. Then, generously sprinkle the shredded Gruyère cheese over the top. Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is beautifully melted and bubbling.
- Craft the Crispy Topping: In a separate small bowl, combine the panko breadcrumbs and grated Parmigiano-Reggiano (or Parmesan cheese).
- Final Bake for Golden Crunch: Remove the gratin from the oven once more. Evenly sprinkle the panko and Parmesan mixture over the bubbly cheese layer. Place it back in the oven and bake for an additional 5 to 10 minutes, or until the topping is golden brown and wonderfully crispy. Keep a close eye on it to prevent burning.
- Rest and Serve: Once golden, remove the Zucchini Gratin from the oven and let it stand for about 5 minutes. This crucial resting period allows the gratin to set, making it easier to serve and ensuring the flavors meld perfectly. Serve warm and enjoy!
TIPS FOR THE BEST ZUCCHINI GRATIN
- Don’t Overcrowd: Ensure your vegetables are spread in a relatively even layer in your casserole dish during the initial roasting. Overcrowding can lead to steaming instead of roasting, resulting in less tender and flavorful vegetables.
- Pat Zucchini Dry: Zucchini contains a lot of water. If you have extra time, you can lightly salt the sliced zucchini and let it sit for 15-20 minutes, then pat it dry with paper towels to remove excess moisture. This helps prevent a watery gratin.
- Freshly Grated Cheese: While pre-shredded cheese is convenient, freshly grated Gruyère and Parmesan will melt more smoothly and offer superior flavor.
- Adjust Seasoning: Always taste and adjust seasoning as you go. A little extra salt or pepper can make a big difference.
- Golden Crust is Key: Don’t rush the final baking step. That golden-brown, crispy panko topping is essential for the gratin’s incredible texture.
HOW CAN I MODIFY ZUCCHINI GRATIN? DELICIOUS VARIATIONS!
This Zucchini Gratin recipe is wonderfully adaptable, allowing you to customize it to your taste or what you have on hand. Here are some fantastic ways to modify it:
- Broccoli Gratin Swap: For a different vegetable profile, substitute 1 pound of broccoli florets and thinly sliced stems (blanched first if desired) and 1 minced garlic clove for the zucchini and fennel. Instead of nutmeg in the cream sauce, try 1/2 teaspoon of dried thyme for an earthy twist.
- Add Yellow Squash: Easily incorporate more garden bounty by using one yellow squash in place of one of the zucchinis. The colors will be beautiful!
- Cheese Adventures: Experiment with different cheeses! Gouda offers a mild, buttery flavor; sharp cheddar provides a robust, tangy kick; Fontina melts incredibly well and has a nutty, earthy taste; and pepper jack will add a subtle spicy warmth. Feel free to mix and match!
- Gluten-Free Option: Simply omit the panko breadcrumbs entirely for a naturally gluten-free side dish. The gratin will still be wonderfully creamy and cheesy. Alternatively, you can use gluten-free panko or breadcrumbs.
- More Veggie Power: Don’t limit yourself! Consider adding other vegetables like thinly sliced carrots, mushrooms, bell peppers, or even eggplant to the mix. Just ensure they are sliced uniformly to cook evenly.
- Herb Enhancements: Play with fresh herbs! A sprinkle of fresh thyme, rosemary, or basil added with the other spices can introduce new aromatic dimensions.
- A Touch of Heat: For those who enjoy a little kick, a pinch of red pepper flakes can be added to the vegetables before roasting or mixed into the cream sauce.
- Add Protein: To turn this side dish into a more substantial meal, consider stirring in some cooked, shredded chicken, crispy bacon bits, or diced ham along with the cream and cheese.
Serving Suggestions for Zucchini Gratin
This versatile Zucchini Gratin pairs beautifully with a variety of main courses, making it suitable for almost any meal:
- With Roasted Meats: It’s an excellent companion to roasted chicken, turkey, pork loin, or even a classic Sunday roast beef. The rich, creamy flavors complement savory meats wonderfully.
- Grilled Entrees: Serve it alongside grilled salmon, steak, or chicken for a complete and satisfying meal, especially during warmer months.
- Vegetarian Main: For a hearty vegetarian dinner, pair Zucchini Gratin with a fresh green salad tossed in a light vinaigrette and some crusty bread.
- Holiday Feast: Its elegant presentation and comforting flavors make it a perfect addition to Thanksgiving, Christmas, or Easter dinner spreads.
Storage and Reheating Instructions
Leftover Zucchini Gratin can be a delightful treat! Here’s how to store and reheat it:
- Storage: Allow the gratin to cool completely, then cover the casserole dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: While you can freeze Zucchini Gratin, the texture of the zucchini and cream sauce may change slightly upon thawing. If freezing, bake the gratin fully, let it cool, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: For best results, reheat individual portions in the microwave until warm. To crisp up the topping for a larger portion, place the gratin back into an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. For a crispier topping, remove the foil for the last 5 minutes.
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Zucchini Gratin
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Ingredients
- 3 teaspoons extra virgin olive oil
- 2 medium zucchinis, thinly sliced into rounds
- 1/2 red onion, thinly sliced
- 1 fennel , trimmed, cored, halved lengthwise, and thinly sliced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- 1 cup Gruyere cheese, shredded
- 1 cup panko breadcrumbs
- 1/2 cup Parmigiano-Reggiano cheese, grated {or regular Parmesan cheese}
Instructions
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Preheat the oven to 425 degrees F (220 degrees C).
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In a large mixing bowl, combine the olive oil, thinly sliced zucchini, fennel, and red onion. Add the salt, pepper, dried parsley, and oregano, and mix well until all vegetables are evenly coated.
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Transfer the zucchini mixture to a 2 1/2 quart casserole dish, spreading it into an even layer. Bake in the preheated oven until the vegetables are just tender, about 20 minutes.
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While the vegetables are baking, whisk together the heavy cream and nutmeg in a small bowl. Once the vegetables are tender, remove the dish from the oven and pour this cream mixture evenly over them.
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Evenly sprinkle the shredded Gruyère cheese over the top of the zucchini and cream. Return the dish to the oven and bake until the cheese is melted and bubbling, about 5-10 minutes.
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In another small bowl, combine the panko breadcrumbs and the grated Parmigiano-Reggiano (or regular Parmesan cheese).
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Remove the baking dish from the oven for the second time. Sprinkle the panko and Parmesan mixture evenly over the top. Bake for 5 to 10 more minutes, or until the topping is golden brown and deliciously crispy.
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Remove the Zucchini Gratin from the oven and let it stand for 5 minutes before serving. This allows the gratin to set and makes for easier serving. Serve warm!
Notes
- Substitute 1 pound of broccoli florets and stems and 1 garlic clove for the zucchini and fennel.
- Use 1/2 teaspoon thyme instead of the nutmeg.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Wolf Gourmet