Description
Cheesy Zucchini Gratin is a creamy, garlicky, and golden-baked summer side dish. Thinly sliced zucchini layers are smothered in a rich Gruyère-Parmesan sauce and topped with herbs for a simple, indulgent casserole that’s quick to prepare and even better fresh from the oven.
Ingredients
• 2 tablespoons butter (plus more for buttering pan)
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded Gruyère cheese (or mozzarella), divided
• 1/2 cup freshly grated Parmesan
• 1/4 teaspoon kosher salt and freshly ground black pepper, to taste
• 4–5 medium zucchini, thinly sliced
• 2 teaspoons Italian seasoning
• 2 teaspoons freshly chopped thyme
Instructions
1. Preheat oven to 375°F (190°C) and butter a medium baking dish.
2. In a large pan over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute.
3. Whisk in flour and cook until golden and bubbling, about 1 minute.
4. Slowly add milk, stirring constantly. Simmer until slightly thickened, about 1 minute.
5. Turn off heat. Stir in 1 cup Gruyère and all Parmesan. Season with salt and pepper.
6. Layer zucchini slices in baking dish. Pour one-third of cheese sauce over top. Sprinkle some Gruyère and thyme.
7. Repeat two more layers with remaining zucchini, sauce, cheese, and seasonings.
8. Bake uncovered for 20–25 minutes until bubbly and golden.
9. Garnish with fresh thyme and serve immediately.
Notes
– Mozzarella can substitute for Gruyère if preferred.
– To make keto-friendly, replace flour with almond flour.
– For added flavor, sauté mushrooms and layer between zucchini.
– Not recommended for freezing; zucchini may become watery.
– Use a mandoline slicer for thin, even zucchini layers.
- Prep Time: 10
- Cook Time: 20
- Method: Baking
- Cuisine: American