How to Make Zucchini Gratin: A Cheesy, Comforting Side Dish
A simple approach to squash bake that locks in flavor and yields a firm, flaky crust.
Zucchini Gratin: The Ultimate Cheesy, Comforting Side
When zucchini is in abundance—whether harvested fresh from your own garden or stacked high at the market—few recipes turn it into something as rich and crowd-pleasing as zucchini gratin. This dish delivers layers of tender squash nestled in a creamy cheese sauce, all topped with panko breadcrumbs and a golden, savory crunch. It’s elegant enough for a holiday dinner, yet simple and cozy enough to serve alongside a roast chicken on a relaxed weeknight. Even finicky eaters might surprise you by coming back for seconds.
Why You Will Love This Zucchini Gratin
- Creamy & Cheesy: Gruyère and Parmesan enrich the silky sauce for maximum comfort.
- Crunchy Topping: Panko and more cheese provide a satisfyingly crisp finish.
- Perfect Texture: Layering and pre-cooking the zucchini ensure the gratin never turns watery.
- Anytime Dish: Zucchini is available all year, making this an all-season favorite.
- Potluck-Proof: Travels and reheats well, perfect for gatherings.
How to Keep Zucchini Gratin from Getting Watery
One of the most common pitfalls in zucchini bakes is excess moisture, which can make the dish soggy rather than creamy and cohesive. Here are expert tips for the perfect, structured gratin:
- Pre-cook the Zucchini: Sauté the zucchini rounds in a skillet to release as much liquid as possible before baking.
- Drain Thoroughly: Use a slotted spoon to transfer the cooked zucchini, leaving any released liquid behind.
- Make a Thick Cheese Sauce: The sauce should be thicker than usual—zucchini will continue releasing moisture as it bakes, naturally thinning the sauce to the right luxurious consistency.
With these methods, you’ll enjoy a gratin that cuts cleanly, holds its shape, and never pools water on the plate.
Ingredients for Zucchini Gratin
Gather the following for a classic, flavorful zucchini gratin that serves about 6 people:
- 1/2 cup (1 stick) salted butter, plus extra for greasing the dish
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese (about 1 ounce)
- 4 medium zucchini, sliced into 1/4-inch rounds (about 2 1/4 lbs)
- 1 1/2 teaspoons kosher salt (divided use)
- 3 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 1/2 cups milk (preferably whole, at room temperature)
- 1 cup shredded Gruyère cheese (about 4 ounces)
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1/4 teaspoon freshly grated nutmeg
Step-by-Step Directions
- Prep the Oven and Dish
Preheat oven to 400°F (200°C). Generously butter a 2-quart baking dish and set aside. - Make the Topping
In a medium mixing bowl, combine panko breadcrumbs and parmesan cheese. Melt 2 tablespoons of the butter in a large skillet over medium heat, then pour over the crumb mixture. Toss to coat with the melted butter and set aside for topping. - Sauté the Zucchini
Using the same skillet, melt another 2 tablespoons butter. Add the sliced zucchini and 1 teaspoon salt, cover, and cook for about 10 minutes, stirring once halfway, until zucchini has released most of its liquid. Uncover and continue stirring occasionally for 5 more minutes until the liquid has mostly evaporated. Transfer the zucchini to a large bowl using a slotted spoon. Wipe the skillet clean with a paper towel. - Prepare the Cheese Sauce
In the clean skillet, melt the remaining 4 tablespoons butter over medium heat. Add the finely chopped garlic, shallots, and the remaining 1/2 teaspoon salt. Cook for 1–2 minutes until softened—do not brown. Sprinkle in flour and pepper, stirring constantly, and cook for 1–2 minutes until the flour loses its raw smell. Gradually whisk in the milk, making sure to avoid lumps, and continue cooking for 2–3 minutes until the sauce thickens enough to coat a spoon. Remove from heat, then stir in shredded Gruyère, Dijon mustard, chopped thyme, and nutmeg, mixing until the cheese melts smoothly. - Assemble the Gratin
Layer half of the sautéed zucchini into the prepared baking dish, spreading evenly. Spoon half of the cheese sauce on top. Repeat layering with the remaining zucchini and top with the rest of the sauce. - Add the Topping and Bake
Sprinkle the panko-parmesan mixture evenly over the top. Bake in the center of the oven for 30–35 minutes, or until the top is golden brown and the dish is bubbling at the edges. - Rest and Serve
Allow the gratin to sit at room temperature for at least 5 minutes before serving, for easier slicing and the best texture. Garnish with extra fresh thyme leaves if desired.
Pro Tips for Perfect Zucchini Gratin
- Thin Slices: Aim for 1/4-inch thickness on your zucchini for even cooking and ideal texture.
- Gruyère Alternatives: No Gruyère? Use Swiss or a combo of mozzarella and sharp white cheddar for a melty, nutty flavor.
- Sauce Consistency: Don’t rush the roux and milk—let the sauce get thick to counter zucchini’s moisture.
- Customize Herbs: Thyme pairs well with zucchini, but fresh basil, parsley, or chives also work wonderfully.
- Make-In-Advance: Assemble up to the topping, cover, and chill for up to 24 hours. Add topping and bake just before serving.
What others are reading
How to Store and Reheat Leftovers
- Refrigerate: Store leftover gratin, tightly covered, in the refrigerator for up to 4 days.
- Do Not Freeze: Freezing is not recommended, as thawed zucchini releases additional water and can turn the gratin mushy.
- Reheat: For best results, reheat gently in a 350°F oven until warmed through and bubbly. Microwaving may make the topping soft but is convenient for singles servings.
What to Serve with Zucchini Gratin
This recipe’s versatility means it’s as welcome at a holiday banquet as at a simple weeknight table. Try pairing zucchini gratin with:
- Roast Turkey or ham for festive gatherings
- Grilled steak or air-fried chicken cutlets for a hearty dinner
- Simple green salad or roasted potatoes to round out the meal
- Egg-based brunch dishes like quiche for a complete vegetarian spread
Ingredient Substitutions & Variations
Zucchini gratin is flexible—try these easy ways to make it your own:
- Yellow squash: Swap in all or part yellow summer squash for a colorful variation.
- Mixed cheese: Add some sharp white cheddar or fontina to the cheese sauce for deeper flavor.
- Vegetarian option: This recipe is already vegetarian as written.
- Low-carb tweak: Use almond flour mixed with parmesan for the topping in place of panko.
- Add-ins: Layer thin slices of tomato or caramelized onions with the zucchini for extra depth.
Nutrition Information
| Per Serving | Approximate Value |
|---|---|
| Calories | 310 |
| Fat | 24g |
| Carbohydrates | 15g |
| Protein | 10g |
| Fiber | 2g |
| Sodium | 550mg |
Frequently Asked Questions (FAQs)
How do I keep my zucchini gratin from getting watery?
Pre-cook the zucchini thoroughly and drain off all excess moisture before layering with the sauce. Making a thick, sturdy cheese sauce—and layering ingredients with care—will result in a gratin that is creamy, not runny.
Can I make zucchini gratin in advance?
Yes! You can assemble the gratin in advance (up to the point of adding the crumb topping), cover, and refrigerate overnight. Sprinkle on the topping and bake just before serving.
Does zucchini gratin freeze well?
No, freezing is not recommended due to zucchini’s high water content, which can cause the dish to become soggy when thawed and reheated.
Can I use other types of squash?
Absolutely. Yellow squash is a perfect swap (or addition) for zucchini, and the technique works with a blend of summer squashes for variety.
What cheese can replace Gruyère?
Swiss cheese is most similar to Gruyère; white cheddar or mozzarella (alone or in combination) also make good substitutes, offering a slightly different but still melty, rich profile.
Expert Tips for Entertaining
- Double Up: This recipe can be doubled for a crowd; simply use a larger baking dish and increase baking time slightly.
- Transporting: Zucchini gratin travels well. Cover tightly and reheat briefly at your destination for best results.
- Make it Fancy: Individual ramekins can be used for single-serve, dinner-party presentation.
Summary
No matter the season, zucchini gratin elevates humble squash into a rich, beloved side dish that pairs equally well with celebratory feasts and homey suppers. With its harmonious blend of melty cheese, crisp topping, and delicate vegetables, you may find it disappearing faster than you expect. Enjoy it fresh, savor the leftovers, and let this technique inspire even more ways to celebrate garden produce at your table.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65400498/zucchini-gratin-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36502497/zucchini-casserole/
- https://www.prouditaliancook.com/2010/08/zucchini-tomato-gratin.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65531365/best-zucchini-recipes/
- https://www.aol.com/creamy-zucchini-gratin-rivals-mac-113000634.html
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