Zucchini Gratin Recipe

My family has always been a tough crowd when it comes to vegetables, but this Zucchini Gratin? It’s a game-changer. From the first bubbling, cheesy bite, it was clear this wasn’t just another side dish. The tender zucchini, bathed in a creamy, garlicky sauce and topped with a golden crust of perfectly browned cheese, disappeared in minutes. Even my veggie-skeptic teenager went back for seconds, and that, my friends, is a culinary miracle in our house. This Zucchini Gratin recipe is not only incredibly delicious but also surprisingly easy to make, making it a weeknight wonder and an elegant addition to any dinner party. It’s become a staple in our kitchen, and I’m thrilled to share this guaranteed crowd-pleaser with you. Get ready to transform zucchini from humble vegetable to star of the show!

Ingredients

This Zucchini Gratin recipe relies on simple, fresh ingredients that come together to create a dish bursting with flavor and comforting textures. Each ingredient plays a crucial role in the final result, so using high-quality components will truly elevate your gratin. Let’s break down what you’ll need to create this culinary delight:

• Fresh Zucchini: The star of the show! You’ll need approximately 2 pounds of fresh zucchini. Look for firm, dark green zucchini with smooth skin. Smaller to medium-sized zucchini tend to have fewer seeds and a sweeter flavor. For this recipe, we’ll be slicing the zucchini, so uniform sizes are ideal for even cooking. Fresh zucchini provides a mild, slightly sweet flavor that perfectly complements the richness of the cheese and cream. It’s also packed with nutrients, making this gratin a surprisingly wholesome side dish.
• Heavy Cream: This is what gives our gratin its luxuriously creamy texture. Don’t skimp on the heavy cream; it’s essential for creating that rich, velvety sauce that coats the zucchini beautifully. The high fat content of heavy cream ensures a smooth, non-grainy sauce that will bake to a golden perfection. If you’re looking for a slightly lighter option, you could experiment with half-and-half, but be aware that the sauce might be less thick and rich. For the classic, decadent gratin experience, heavy cream is the way to go.
• Grated Parmesan Cheese: Parmesan cheese is the key to that savory, umami-rich flavor in our gratin. We’ll use it both in the creamy sauce and as a topping for that irresistible golden crust. Freshly grated Parmesan is highly recommended for its superior flavor and melting quality compared to pre-shredded options. The salty, nutty notes of Parmesan cheese perfectly balance the sweetness of the zucchini and the richness of the cream. Its firm texture also helps create a beautiful, crispy topping when baked.
• Garlic: A few cloves of fresh garlic are essential for adding depth and aromatic complexity to the gratin. Garlic infuses the cream sauce with a savory warmth that complements the other flavors beautifully. Freshly minced garlic is always best for its pungent flavor and aroma. You can adjust the amount of garlic to your preference – if you’re a garlic lover, feel free to add an extra clove or two!
• Butter: Butter is used to sauté the garlic and create a flavorful base for the cream sauce. It also adds richness and helps to prevent the garlic from burning. Unsalted butter is generally preferred in cooking so you can control the overall saltiness of the dish. The buttery flavor adds another layer of deliciousness to the gratin, enhancing both the sauce and the overall taste.
• All-Purpose Flour: A small amount of all-purpose flour is used as a thickening agent for the cream sauce. It helps to create a smooth, creamy consistency that coats the zucchini evenly. Be sure to whisk the flour into the melted butter thoroughly to avoid any lumps in the sauce. The flour ensures that the sauce is thick enough to cling to the zucchini and not become watery during baking.
• Dried Thyme: Dried thyme adds a subtle earthy and herbaceous note to the gratin. Thyme pairs wonderfully with zucchini, garlic, and cheese, adding a layer of aromatic complexity. You can also use fresh thyme if you have it on hand – simply use about three times the amount of fresh thyme as dried. Other herbs like rosemary or oregano could also be used, but thyme is a classic and delicious choice for zucchini gratin.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors in the gratin. Salt brings out the natural flavors of the zucchini, cheese, and cream, while black pepper adds a touch of warmth and spice. Season generously, tasting as you go, to ensure the gratin is perfectly seasoned to your liking. Freshly ground black pepper is always preferred for its bolder flavor.

Instructions

Creating this delectable Zucchini Gratin is surprisingly straightforward. Follow these step-by-step instructions to bring this comforting and flavorful dish to your table. With just a little preparation, you’ll be rewarded with a dish that’s both elegant and easy to make.

1. Preheat Your Oven and Prepare the Baking Dish: Begin by preheating your oven to 375°F (190°C). This temperature is ideal for baking the gratin to golden perfection without burning the top. While the oven is preheating, lightly grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the gratin from sticking to the dish and ensure easy serving. A 9×13 inch dish is the perfect size to accommodate the amount of zucchini and sauce in this recipe, allowing for even baking.
2. Prepare the Zucchini: Wash and trim the ends of the zucchini. Slice the zucchini into ¼-inch thick rounds. Uniformly sized slices will ensure even cooking. You can use a mandoline for perfectly even slices if you have one, but a sharp knife works just as well. Set the zucchini slices aside. There’s no need to salt the zucchini beforehand, as we want to retain as much moisture as possible for a tender gratin.
3. Sauté the Garlic in Butter: In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to brown or burn the garlic, as this will make it bitter. Sautéing the garlic in butter releases its aromatic oils and creates a flavorful base for the creamy sauce. The fragrant garlic will infuse the entire dish with its savory essence.
4. Make the Cream Sauce: Sprinkle the all-purpose flour over the sautéed garlic and butter in the skillet. Whisk constantly for about 1 minute to cook the flour and create a roux. This step is crucial for thickening the sauce and preventing any floury taste. Slowly pour in the heavy cream, whisking continuously to ensure a smooth sauce. Continue whisking until the sauce thickens slightly and comes to a gentle simmer. This will take about 3-5 minutes. The sauce should be thick enough to coat the back of a spoon.
5. Season the Cream Sauce: Remove the skillet from the heat and stir in half of the grated Parmesan cheese (about ½ cup), dried thyme, salt, and black pepper. Taste the sauce and adjust seasonings as needed. The Parmesan cheese will melt into the sauce, adding richness and flavor. The thyme, salt, and pepper enhance the overall taste profile, creating a well-balanced and flavorful sauce.
6. Assemble the Gratin: Arrange half of the zucchini slices in a single layer in the prepared baking dish. Pour half of the cream sauce evenly over the zucchini. Repeat layers with the remaining zucchini slices and cream sauce. Ensure that the zucchini is evenly coated with the sauce. Layering the zucchini and sauce ensures that every slice is infused with the creamy, cheesy goodness.
7. Top with Cheese and Bake: Sprinkle the remaining Parmesan cheese (about ½ cup) evenly over the top of the gratin. This final layer of cheese will create a beautiful golden brown and crispy crust during baking. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the gratin is bubbly and the top is golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it and bake until it reaches the desired golden color and the zucchini is tender.
8. Rest and Serve: Once baked, remove the Zucchini Gratin from the oven and let it rest for about 5-10 minutes before serving. This resting time allows the sauce to slightly thicken and the flavors to meld together. Serve hot and enjoy the creamy, cheesy, and utterly delicious Zucchini Gratin! Garnish with a sprinkle of fresh thyme or parsley, if desired, for an extra touch of freshness and visual appeal.

Nutrition Facts

(Per serving, approximate and may vary based on specific ingredients used)

• Servings: Approximately 6-8 servings
• Calories per serving: Around 350-450 calories

Please note: These are estimated nutrition facts. Actual values can vary depending on the specific brands and types of ingredients used, as well as portion sizes. This recipe is a rich and creamy dish, so it is higher in calories and fat due to the heavy cream and Parmesan cheese. However, zucchini itself is low in calories and a good source of vitamins and fiber. Enjoy in moderation as part of a balanced diet.

Preparation Time

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

How to Serve

Zucchini Gratin is incredibly versatile and can be served in numerous ways, making it a fantastic addition to any meal. Here are some delicious serving suggestions:

• As a Classic Side Dish: This is perhaps the most common and delightful way to enjoy Zucchini Gratin. It pairs beautifully with a wide range of main courses.
  • Roasted Chicken or Turkey: The creamy richness of the gratin complements the savory flavors of roasted poultry perfectly.
  • Grilled or Pan-Seared Steak: The hearty texture of steak is balanced by the tender zucchini and creamy sauce.
  • Baked or Grilled Salmon: The delicate flavor of salmon is enhanced by the cheesy gratin.
  • Pork Chops: Zucchini Gratin adds a touch of elegance to simple pork chops.
  • Vegetarian Main Courses: It’s a fantastic side for vegetarian entrees like lentil loaf, stuffed bell peppers, or vegetarian lasagna.
• As a Vegetarian Main Course: For a lighter meal, Zucchini Gratin can stand alone as a satisfying vegetarian main course.
  • Serve with a Fresh Salad: Pair it with a crisp green salad, a tomato salad, or a Mediterranean salad to balance the richness of the gratin.
  • Crusty Bread: Serve with warm, crusty bread to soak up the delicious creamy sauce.
  • Soup and Gratin Combo: Combine it with a light soup, like tomato soup or vegetable soup, for a comforting and complete vegetarian meal.
• Brunch or Lunch Option: Zucchini Gratin can also be enjoyed as part of a brunch spread or a light lunch.
  • Alongside Eggs: Serve it with scrambled eggs, frittatas, or quiches for a cheesy and flavorful brunch.
  • Light Lunch with Salad: A smaller portion of Zucchini Gratin with a side salad makes a satisfying and elegant lunch.
• Potlucks and Gatherings: This gratin is perfect for potlucks, holiday dinners, and family gatherings as it can be made ahead of time and reheats well. It’s always a crowd-pleaser and travels easily.

Additional Tips

To make your Zucchini Gratin even more outstanding, consider these helpful tips:

1. Don’t Overcrowd the Pan: When arranging the zucchini slices in the baking dish, make sure they are in a single layer and not overcrowded. Overcrowding can lead to steaming instead of baking, resulting in soggy zucchini. If necessary, use a larger baking dish or divide the gratin into two smaller dishes to ensure even baking and a beautifully textured gratin.
2. Enhance the Garlic Flavor: For a more intense garlic flavor, try roasting the garlic cloves before mincing them and adding them to the butter. Roasted garlic has a sweeter, mellower, yet still deeply flavorful taste that will elevate the gratin. Alternatively, you can add a pinch of garlic powder to the cream sauce for an extra layer of garlic flavor.
3. Cheese Variations: While Parmesan is classic, feel free to experiment with other cheeses or cheese blends. Gruyere cheese adds a nutty and slightly sweet flavor, while Fontina cheese offers a creamy and melty texture. A combination of Parmesan and Gruyere or Parmesan and Fontina can create a wonderfully complex and flavorful cheese topping. Consider adding a touch of sharp cheddar for a bolder flavor profile.
4. Add Breadcrumbs for Extra Crunch: For an extra layer of texture and crunch, sprinkle a mixture of breadcrumbs and melted butter over the top of the gratin before baking, in addition to the Parmesan cheese. Panko breadcrumbs work particularly well for a crispy topping. Toss the breadcrumbs with a little melted butter, Parmesan cheese, and perhaps some herbs like parsley or thyme before sprinkling over the gratin for added flavor and texture.
5. Make it Ahead of Time: Zucchini Gratin is a great make-ahead dish. You can assemble the gratin completely, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. When ready to bake, simply add about 10-15 minutes to the baking time to ensure it’s heated through and bubbly. This makes it perfect for entertaining or busy weeknights. You can also bake it ahead and reheat it gently in a low oven (300°F or 150°C) until warmed through.

FAQ Section

Q1: Can I use yellow squash instead of zucchini?

A: Yes, you absolutely can! Yellow squash is a great substitute for zucchini in this gratin. It has a similar mild flavor and tender texture when cooked. You can use it in equal amounts to zucchini. A mix of zucchini and yellow squash would also be visually appealing and add a slight variation in flavor. Both zucchini and yellow squash belong to the same family and work beautifully in gratins.

Q2: Can I make this gratin dairy-free or vegan?

A: Making this gratin dairy-free or vegan requires some substitutions, but it is definitely possible! For a dairy-free version, you can replace the heavy cream with full-fat coconut milk or cashew cream. These options will provide a similar creamy texture. For the Parmesan cheese, you can use a vegan Parmesan alternative, which are now widely available in most grocery stores. Nutritional yeast can also be sprinkled on top for a cheesy, umami flavor. For a completely vegan version, ensure all ingredients are plant-based.

Q3: Can I add other vegetables to this gratin?

A: Absolutely! Zucchini Gratin is a wonderful base for adding other vegetables. Consider adding sliced onions or shallots sautéed with the garlic for extra flavor. Thinly sliced bell peppers, mushrooms, or eggplant would also be delicious additions. Roasting or sautéing these vegetables slightly before adding them to the gratin can enhance their flavor and texture. Just be mindful not to overcrowd the baking dish and adjust the baking time accordingly if you add a significant amount of extra vegetables.

Q4: Can I freeze Zucchini Gratin?

A: While Zucchini Gratin can be frozen, the texture may change slightly upon thawing and reheating. The creamy sauce might become a bit grainy, and the zucchini can become softer. If you do choose to freeze it, allow the gratin to cool completely after baking. Cut it into portions, wrap tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in a low oven (300°F or 150°C) until heated through. For best results, it’s generally recommended to enjoy Zucchini Gratin fresh or make it a day ahead and reheat it.

Q5: What if I don’t have dried thyme? What other herbs can I use?

A: If you don’t have dried thyme, you can use other herbs that complement zucchini and cheese beautifully. Dried oregano or dried rosemary are excellent substitutes, providing similar earthy and savory notes. Fresh thyme, rosemary, or parsley are also fantastic options – use about three times the amount of fresh herbs as you would dried. A pinch of dried Italian seasoning blend can also work in a pinch. Experiment with your favorite herbs to find your perfect flavor combination!

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