Go Back
–+ servings
Creamiest, Cheesiest Zucchini Gratin – vegetarian recipe
Stav Kogan

Creamiest, Cheesiest Zucchini Gratin

Meet your new favorite side dish: the Creamiest, Cheesiest Zucchini Gratin. This recipe transforms humble zucchini into a bubbling, golden-brown masterpiece, bathed in a velvety cream and Parmesan sauce. It's a restaurant-quality, low-carb gratin that's shockingly easy to make at
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons butter or ghee / 28 g (0.99 oz)
  • 1 small onion, halved and thinly sliced / 110 g (3.9 oz)
  • 3 cloves garlic, minced
  • 4 medium zucchini, about 8 inches, sliced into coins / 800 g (28.2 oz)
  • 1 teaspoon sea salt / 6 g (0.21 oz)
  • ½ teaspoon ground black pepper / 1 g (0.04 oz)
  • ¼ teaspoon ground nutmeg / 0.5 g (0.02 oz)
For the Sauce
  • 1 cup heavy cream / 240 ml
  • ½ cup grated Parmesan cheese / 50 g (1.76 oz)
  • 2 tablespoons butter / 28 g (0.99 oz)
  • 1½ cups shredded sharp white cheddar cheese, divided / 170 g (6 oz)
  • To avoid a watery gratin, sauté the zucchini until it's just crisp-tender. It will finish cooking in the oven, and this initial step helps release some of its moisture.
  • Experiment with cheeses! Swap the cheddar for Gruyère for a nutty, classic flavor, or use a mix of pepper jack and mozzarella for a spicy kick with a satisfying cheese pull.
  • This dish can be assembled up to 24 hours in advance. Cover the unbaked gratin tightly and refrigerate. When ready to eat, bake from cold, adding 5-10 minutes to the total cook time.

Method
 

  1. Directions
  2. Preheat your oven to 425°F / 220°C. Lightly grease a 10-inch casserole or baking dish.
  3. In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
  4. Add the sliced onion and cook until it begins to soften and turn translucent, about 5 minutes.
  5. Stir in the minced garlic and cook for one more minute until fragrant.
  6. Add the zucchini coins, sea salt, black pepper, and nutmeg to the skillet.
  7. Continue to cook, stirring occasionally, for about 5-7 minutes, until the zucchini is crisp-tender.
  8. While the zucchini cooks, prepare the sauce.
  9. In a microwave-safe bowl, combine the heavy cream, grated Parmesan cheese, and the remaining 2 tablespoons (30 ml / 1 fl oz) of butter. Microwave in 30-second intervals, stirring in between, until the cream is warm and the butter is fully melted. Alternatively, you can warm these in a small saucepan over medium-low heat on the stovetop.
  10. Assemble the gratin.
  11. Spread half of the cooked zucchini mixture in an even layer in your prepared casserole dish.
  12. Sprinkle with ¾ cup of the shredded cheddar cheese.
  13. Top with the remaining zucchini mixture.
  14. Pour the warm cream sauce evenly over the top of the zucchini.
  15. Sprinkle the remaining ¾ cup of cheddar cheese over the entire dish.
  16. Bake for 20 minutes, or until the sauce is bubbling and the cheese on top is melted and golden brown.
  17. Let the gratin rest for 5-10 minutes before serving to allow it to set.

Nutrition

Calories: 285kcalCarbohydrates: 5.3gProtein: 9gFat: 25g

Tried this recipe?

Let us know how it was!