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.


Christine xo



Zucchini Gratin

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


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?


  • 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 Tbsppanko bread crumbs
  • 3 Tbsp. finely grated parmesan cheese
  • 2 Tbsp. olive oil


  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. […] Zucchini Gratin by Cook the Story […]

  2. Sharlyn says:

    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?

  3. […] Zucchini Gratin: This pretty vegetable side dish is made by mixing zucchini, summer squash and tomatoes with a bit […]

  4. […] also this Zucchini and Summer Squash Gratin (serve it with simple pork chops and whole grain bread, plain rice or […]

  5. […] If you like the idea of this easy veggie side dish, I think you’ll love this one too. It’s a really simple Zucchini and Summer Squash Gratin. […]

  6. […] Number 4: Summer Vegetable Gratin […]

  7. […] Summer Squash & Zucchini Gratin – This recipe uses both zucchini and summer squash for a tasty late summer/early fall treat! […]

  8. Karen D says:

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

  9. Worldgrrl says:

    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 says:

      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!

  10. […] itself. I’ve been a bit obsessed with zucchini lately, as you may have noticed from this Summer Vegetable Gratin and these Zucchini, Tapenade and Feta Bites. It’s probably my favorite vegetable right […]

  11. Kay says:

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

  12. Adrienne says:

    That looks so good!

  13. jan poole says:

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

    • Christine Pittman says:

      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!

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

  15. 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!

  16. 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 says:

      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.

  17. Katerina says:

    The perfect summery meal Christine! Pinned as well!

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

    • Christine Pittman says:

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

  19. Dandi D says:

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

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

    • Christine Pittman says:

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

  21. 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 says:

      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 says:

        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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