Zucchini Gratin

It’s zucchini season. I’m jumping in with a zucchini gratin that’s loaded with garlic and some nice cheesy breadcrumbs. Care to jump in with me?
It's zucchini season. I'm jumping in with a zucchini gratin that's loaded with garlic and some nice cheesy breadcrumbs. Care to jump in with me?

One of my absolute favorite ways to eat vegetables is in a gratin. A bit of cheese and breadcrumbs on top, maybe a creamy sauce underneath and then the fresh flavor of vegetable to cut the richness. I do it at all times of year with different vegetables. In late fall, I love Brussels sprouts gratin. Now, at the very end of summer when there are zucchinis in abundance everywhere, I do it with zucchini.

You can do it with zucchini alone or you can add in some other vegetables. For today’s recipe I’ve added summer squash, grape tomatoes and lots of garlic. Sooo good.

You actually won’t believe how easy this gratin is to make. You toss the vegetables with flour, salt and pepper. Then drizzle them with a touch of heavy cream and top it all with panko breadcrumbs and Parmesan cheese. Bake until the veggies are soft, the crumbs are brown and the sauce is bubbling, about 20 minutes. Deelish!

If you’re a zucchini lover, you’ll also want to check out my recipe for zucchini and feta cheese bites and also this handy guide for how to cook zucchini that isn’t mushy.

Enjoy!

Christine xo

Zucchini Gratin

Ingredients:

  • 2 medium summer squash, cut into 1/4 inch slices
  • 2 medium zucchini, cut into 1/4 inch slices
  • 2 cups cherry or grape tomatoes (that's a 1 pint container)
  • 2 cloves of garlic, sliced thinly
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbsp. heavy cream
  • 3 Tbsp. panko bread crumbs
  • 3 Tbsp. finely grated parmesan cheese
  • 2 Tbsp. olive oil

Directions:

  1. Preheat oven to 450F.
  2. In a large bowl, toss summer squash, zucchini, grape tomatoes, and garlic. Add flour, salt and pepper. Stir. Transfer to a pie plate and drizzle with whipping cream.
  3. In a separate bowl, mix panko, parmesan and olive oil together. Sprinkle the crumbs over the veggies.
  4. Bake until the topping is brown, the veggies are tender and the sauce is bubbling, 20-25 minutes
 Disclosure: This post contains an Amazon affiliate link meaning that if you click it and buy something I will receive a small commission at no additional cost to you. All opinions are my own.
This post originally appeared in June, 2014 and was revised and republished in September, 2017.

33 Responses to “Zucchini Gratin”

  1. Sharlyn — April 6, 2015 @ 1:18 am (#)

    Hi Chrsitine — This recipe looks so great! I write for ParentMap.com and would love to include this idea in a roundup article of Farmer’s Market Recipes. We would describe the recipe in our own words, and link back/credit your site for the recipe and use one image. Would you be OK with this?

    • Christine Pittman — May 7, 2015 @ 12:30 pm (#)

      Hi Sharlyn, Yes that would be fine. Thanks!

  2. Karen D — October 13, 2014 @ 3:23 pm (#)

    This looks great! How I wish it were summer again… picked my last zucchini yesterday… hard frost last night.

  3. Worldgrrl — July 23, 2014 @ 8:29 pm (#)

    Oh my goodness, this was such a winner! I needed to whip up something fun and fresh for a pool party, and when I brought this lovely creation, everyone thought I am a serious foodie! I’ll let them go on with that fantasy . . . I doubled the garlic because that’s what I do, but the recipe really was as easy as it looks. Thank you Ms. Christine!

    • Christine Pittman — August 1, 2014 @ 12:59 pm (#)

      Worldgrrl! I am delighted that you made the recipe and that you and your friends enjoyed it. (I almost always double the garlic in recipes too. You can never have too much!). Thanks for the comment telling me how it went. You made my day!

  4. Kay — July 8, 2014 @ 12:36 pm (#)

    Do you have the nutritional information on this recipe? Fat, carbs, fiber, protein in grams? It looks delicious!

  5. Adrienne — June 28, 2014 @ 7:26 pm (#)

    That looks so good!

  6. jan poole — June 22, 2014 @ 5:42 pm (#)

    this looks wonderful, is the temp suppose to be 450? It is in the oven as we write.

    • Christine Pittman — June 23, 2014 @ 4:15 pm (#)

      Jan, I didn’t get to you while it was still cooking. So sorry. But yes, 450 is correct. The idea is to get the breadcrumbs really brown and the sauce bubbling without cooking the veggies so long that they turn to mush. So high heat. Do let me know how you liked it and have a great week!

  7. addie | culicurious — June 18, 2014 @ 12:52 pm (#)

    This looks delicious, Christine! :) I love gratins, especially when they are so veggie-centric. Gonna try this one!

  8. Sylvie | Gourmande in the Kitchen — June 18, 2014 @ 4:22 am (#)

    My great-grandparents had an impressive garden as well and I remember how much I loved running through it and seeing what was ready to pick when I was a kid. One of these days I hope to have the space to have a garden even a fraction of what they had!

  9. Jen @ Yummy Healthy Easy — June 17, 2014 @ 11:25 am (#)

    Wow. This looks amazing!! My parents grew zucchini in their garden a few years in a row and it was the same story – zucchini in everything we ate and everywhere you looked, lol! This Zucchini Gratin looks so delicious – definitely making this! Pinned!

    • Christine Pittman — June 17, 2014 @ 2:05 pm (#)

      Thanks Jen. Gotta say, I do miss all that zucchini just a few steps away. But I don’t think I could handle the overload.

  10. Katerina — June 17, 2014 @ 3:15 am (#)

    The perfect summery meal Christine! Pinned as well!

    • Christine Pittman — June 17, 2014 @ 2:05 pm (#)

      Thanks Katerina!

  11. Meagan @ A Zesty Bite — June 16, 2014 @ 6:55 pm (#)

    We love squash and zucchini. This the perfect side dish for our family.

    • Christine Pittman — June 17, 2014 @ 2:06 pm (#)

      Meagan, you’re so lucky! My kids won’t eat it. I keep trying though. And until they change their minds, more for us!

  12. Dandi D — June 16, 2014 @ 5:08 pm (#)

    This is just perfect for our supper as I am just now getting some zucchini and squash from our garden.

    • Christine Pittman — June 17, 2014 @ 2:06 pm (#)

      Dandi, How fantastic! Let me know how you all like it.

  13. Krista @ Joyful Healthy Eats — June 16, 2014 @ 3:14 pm (#)

    Love it Christine, I have all those ingredients in my garden right now! This is so happening ASAP!

    • Christine Pittman — June 17, 2014 @ 2:07 pm (#)

      Krista, You’re so lucky to have all these ingredients growing away. I wish I had a green thumb!

  14. Taylor @ Food Faith Fitness — June 16, 2014 @ 6:33 am (#)

    I love zucchini, but I have never made it into a gratin! Adding cheese, cream and panko is a definite way to get my hubby to eat his veggies without groaning about it! Pinned!

    • Christine Pittman — June 17, 2014 @ 2:08 pm (#)

      Taylor, So happy you like the idea. I admit that the cream, cheese, etc. makes it a bit decadent but I promise that there’s not much of any of it!!

    • Kelly — June 30, 2014 @ 12:52 pm (#)

      I made this last night and for some reason the veggies didn’t seem to cook well (were still hard) and it wasn’t very bubbly/juicy. I’m wondering if it should be in a different kind of dish or maybe more liquid needs to be added? Just didn’t seem like normal gratins I’ve made. In your photo it looks like there is a lot of liquid. Did you add more than the three tbs of cream? Mine definitely did not bubble up. I cooked it another 20 minutes and still didn’t come out right. I Still ate it and the flavor was good. Just not sure how to get it like the photo and to cook the veggies better. Thoughts?

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