Zucchini Gratin (Creamy, Cheesy, and Foolproof)

A luxuriously cheesy zucchini gratin that transforms humble summer squash into an irresistible side dish.

KEY INFO

– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Servings: 6-8
– Difficulty: Moderate
– Diet: Vegetarian, Low-carb (optional gluten-free)

EQUIPMENT NEEDED

– 9×13 inch baking dish (or large cast iron skillet)
– Mandolin or sharp knife
– Colander
– Saucepan
– Measuring cups and spoons
– Whisk
– Paper towels

INGREDIENTS

For the Zucchini:
– 3 lbs zucchini (about 6 medium), sliced ¼-inch thick
– 2 tsp salt (for drawing out moisture)

For the Cheese Sauce:
– 2 tbsp butter (30g)
– 3 garlic cloves, minced
– 1 cup heavy cream (240ml)
– 4 oz cream cheese (115g)
– 1 cup Gruyere cheese, grated (100g)
– ½ cup Parmesan cheese, grated (50g)
– 1 tsp onion powder
– ¼ tsp black pepper
– Pinch of nutmeg (optional)

For the Topping:
– ½ cup breadcrumbs (or almond flour for gluten-free)
– ½ cup additional Gruyere cheese
– Fresh thyme leaves (optional)

METHOD

1. Prepare Zucchini
– Slice zucchini into ¼-inch rounds
– Place in colander, sprinkle with salt
– Let drain for 15 minutes
– Pat thoroughly dry with paper towels

2. Preheat Oven
– Set to 400°F/200°C

3. Make Cheese Sauce
– Melt butter in saucepan over medium heat
– Add garlic, cook until fragrant (30 seconds)
– Whisk in cream, cream cheese until smooth
– Stir in Gruyere and Parmesan until melted
– Season with onion powder, pepper, and nutmeg

4. Assemble
– Layer half the zucchini in baking dish
– Pour half the cheese sauce
– Repeat layers
– Top with remaining cheese and breadcrumbs

CRUCIAL TIPS

– MUST drain zucchini thoroughly or dish will be watery
– Don’t slice zucchini thinner than ¼ inch
– Let rest 5-10 minutes before serving
– Look for golden brown top and bubbling edges for doneness

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 3 days
– Reheat at 350°F until hot

Common Mistakes:
– Skipping the salting step
– Using pre-shredded cheese (doesn’t melt as well)
– Overcooking until zucchini turns mushy

Variations:
– Keto: Replace breadcrumbs with pork rinds
– Mediterranean: Add oregano and swap Gruyere for feta
– Spicy: Add red pepper flakes to cheese sauce

Simple, elegant, and absolutely delicious when done right. The key is taking time to properly drain the zucchini – trust me, it’s worth the extra few minutes!