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Zucchini Gratin

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Looking for zucchini recipes? I’ve got a winner for you! Do not be deceived by the name “Zucchini Gratin.” Zucchini Gratin is anything but a boring healthy side dish. It gives more mac & cheese vibes than anything. It’s rich, creamy, crunchy and delicious. This is a perfect recipe to keep on hand for when you have all that zucchini from your garden or the neighbor’s garden. People start handing zucchini out like it’s Halloween. Use it in this recipe!

If you’re looking for more side dish ideas, head to my sides section of this website for all sorts of inspiration.

 

Tips for the Best Zucchini Gratin

 

  • Don’t cut your zucchini too small or it can get mushy.
  • Dice your onions with a vegetable dicer. Once you use it you won’t go back.
  • Don’t add more nutmeg, you only need a little bit to balance the flavor. Add too much and it overpowers the dish completely.
  • Use a food processor fit with grater to grate gruyere cheese. Makes the job so easy!
  • Eat hot and fresh! It doesn’t reheat well.
  • This recipe is an adaptation of the great Ina Garten’s recipe.

Zucchini Gratin

If you're thinking this is boring and healthy, think again. Zucchini Gratin is creamy like mac & cheese with a crunchy topping. The zucchini gets slightly sweet after baking and compliments the salty gruyere cheese perfectly.
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Course Side Dish

Ingredients
  

  • 3 lbs zucchini large dice
  • 2 onions diced
  • 1 tsp garlic powder
  • 2 1/3 tsp salt
  • 1 tsp pepper
  • 1/8 tsp nutmeg
  • 3 tbsp flour
  • 1 1/2 C hot milk
  • 1 C panko bread crumbs
  • 1 C gruyere cheese shredded
  • 1 tbsp salted butter dotted on top

Instructions
 

  • Dice onions and cook in olive oil and butter for 10 minutes. While those cook dice your zucchini. Make sure they aren't cut too small. You want hearty bite size pieces.
  • Add the zucchini to the pan of onions and cook for 10 minutes. Season with garlic powder, salt, pepper and nutmeg. Stir. Add flour and cook 2 minutes more.
  • Pour in hot milk and turn up the heat and scrape up any brown bits at the bottom of the pan. Continue stirring until the mixture gets hot, thick and bubbly.
  • Pour zucchini mixture in an ungreased 9x13 dish and spread out evenly.
  • Shred gruyere cheese. Measure out one cup and add to a cup of panko bread crumbs in a bowl. Mix and top the zucchini with the mixture. Dot with butter and bake uncovered at 400 for 20 minutes.
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