Cheesy Baked Zucchini Gratin
Indulge in this delightful Cheesy Baked Zucchini Gratin that transforms humble zucchinis into a creamy, cheesy masterpiece, perfect for any gathering or cozy dinner.
Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 4 medium zucchinis Tender and fresh, thinly sliced for perfect layering.
- 1 tsp salt (for draining) Enhances zucchini's natural flavors.
- 1 tbsp olive oil Adds depth to the dish.
- 1 small onion, finely chopped Unlocks full flavor when sautéed.
- 2 cloves garlic, minced Adds flavor that complements the creaminess.
- 200 ml heavy cream Creates the luscious sauce.
- 1 tsp Dijon mustard Adds a delightful complexity.
- 1/4 tsp nutmeg Elevates the flavor profile.
- Salt and pepper to taste Essential seasonings.
- 1 cup shredded mozzarella Provides that irresistible stretch.
- 1/2 cup grated Parmesan Offers depth and flavor.
- 1/2 cup shredded Gruyère or cheddar Choose based on preference.
- 2 tbsp chopped fresh parsley or chives Introduces a pop of color and freshness.
- Extra Parmesan for top (optional) For a cheesy crust.
Instructions
Preparation
- Lay the thin zucchini slices on a tray, sprinkling them lightly with salt. Let them sit for 15–20 minutes to draw out excess water.
- Pat them dry with paper towels after resting.
Sauté the Base
- In a skillet, heat olive oil over medium heat and add the finely chopped onion. Sauté until transparent and golden, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring gently.
Make the Cream Sauce
- Stir in the heavy cream, Dijon mustard, nutmeg, and a sprinkle of salt and pepper. Let it bubble gently for 2–3 minutes.
Layer the Dish
- Preheat the oven to 200°C (400°F). In a greased baking dish, layer zucchini, cream sauce, and a mix of cheeses. Repeat for 2–3 times.
Top & Bake
- Finish with remaining cheese and an optional sprinkle of Parmesan. Bake uncovered for about 25–30 minutes.
Garnish & Serve
- Let cool slightly, then top with fresh parsley or chives. Serve warm.
Notes
Ensure zucchini slices are uniform for even cooking. Don’t skip the salting step to avoid excess moisture. Let the gratin rest after baking for better texture.