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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

DESCRIPTION

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?


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 450°F.
  2. In a large bowl, toss summer squash, zucchini, grape tomatoes, and garlic. Add flour, salt, and pepper. Stir.
  3. Transfer vegetable mix to a pie plate and drizzle with heavy cream.
  4. In a separate bowl, mix panko, parmesan, and olive oil together. Sprinkle the crumbs over the veggies.
  5. Bake until the topping is brown, the veggies are tender, and the sauce is bubbling, 20-25 minutes.