Cheesy Zucchini Gratin – A Delicious Twist on a Classic

Zucchini Gratin is a cozy, comforting side dish that transforms simple zucchini into something truly irresistible. Each bite offers tender layers of zucchini smothered in a creamy sauce, topped with a golden crust of melted cheese and breadcrumbs. It’s the perfect balance of light and indulgent, making it a go-to for family dinners, potlucks, or holidays.

Why You’ll Love This Recipe

• Creamy, cheesy, and perfectly golden on top.
• A great way to use fresh zucchini in a new, flavorful way.
• Simple ingredients and easy steps for impressive results.
• Bakes beautifully for holidays or weeknight dinners.
• Can be made ahead and reheated without losing flavor.

Ingredients

• 4 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• ½ cup breadcrumbs
• 1 tablespoon butter, melted

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish with butter or olive oil.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until fragrant.
3. Stir in heavy cream, salt, pepper, and nutmeg. Simmer gently for 2 minutes, then remove from heat.
4. Arrange a layer of zucchini slices in the baking dish, overlapping slightly.
5. Pour some cream mixture over the zucchini and sprinkle with mozzarella and Parmesan.
6. Repeat layers until all zucchini and sauce are used, finishing with cheese on top.
7. Mix breadcrumbs with melted butter and sprinkle over the final cheese layer.
8. Bake for 25–30 minutes or until golden brown and bubbly.
9. Let the gratin cool for 5–10 minutes before serving to allow the layers to set.

Tips & Variations

• Cheese Options: Swap mozzarella for Gruyère or cheddar for extra flavor.
• Low-Carb Twist: Skip the breadcrumbs for a lighter, keto-friendly version.
• Extra Veggies: Add thin slices of potato or carrot for variety.
• Make Ahead: Assemble the gratin earlier in the day and bake just before serving.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes until heated through.
• Freeze: Freeze in a freezer-safe dish for up to 2 months. Thaw overnight before reheating.

Serving & Pairing Ideas

Serve Zucchini Gratin with:

• Grilled chicken or baked salmon for a balanced meal.
• Roasted potatoes or rice pilaf for a hearty dinner.
• A crisp garden salad to add freshness.

Frequently Asked Questions

Can I make Zucchini Gratin ahead of time?

Yes! Assemble the gratin, cover tightly, and refrigerate for up to 24 hours before baking. Bake as directed when ready to serve.

Why is my gratin watery?

Zucchini contains a lot of moisture. To prevent a watery texture, lightly salt the zucchini slices and let them sit for 10 minutes, then pat them dry before layering.

Can I use milk instead of cream?

Yes, but it will be slightly less rich. Use whole milk and thicken the sauce a bit longer to maintain a creamy consistency.

What cheese melts best for gratin?

Mozzarella, Gruyère, or a blend of mozzarella and Parmesan works best for a smooth, golden top.

Ready to Make It?

This creamy Zucchini Gratin is a side dish that will win over everyone at the table. Save it to your Pinterest board or print the recipe now to bring cozy, cheesy comfort to your next meal.

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