Zucchini Gratin

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


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?


Units Scale
  • 2 medium summer squash (about 6 oz. each)
  • 2 medium zucchini (about 6 oz. each)
  • 1 pint cherry or grape tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt, divided
  • 1/4 tsp. black pepper
  • 1/4 cup heavy whipping cream
  • 1/4 cup panko bread crumbs
  • 1/4 shredded Parmesan cheese
  • 1 Tbsp. olive oil


  1. Preheat oven to 450°F.
  2. Trim the ends off of the zucchini and squash. Slice them into 1/4 inch slices. 
  3. In a large bowl, toss the slices with the grape tomatoes, garlic, flour, 3/4 teaspoon of the salt, and the pepper. Stir.
  4. Add the whipping cream and stir well. Transfer vegetable mix to a 10 inch pie plate. Use a spatula to scrape in all of the liquid.
  5. In a separate bowl, rub the panko breadcrumbs and Parmesan cheese together to shorten the cheese strands. Stir in the olive oil and the remaining 1/4 teaspoon of salt until all crumbs are moistened. Sprinkle the crumbs over the veggies.
  6. Bake until the topping is brown, the veggies are fork-tender but not mushy, and the sauce is making a bubbling sound, 20-25 minutes. Let rest for 5 minutes before serving.