This wonderfully flavorful zucchini gratin has always been one of my favorite ways to prepare zucchini. After all, cheese makes everything taste better! 🧀
Zucchini is now available almost year-round. But there’s nothing quite like zucchini in season. Fresh, firm and almost sweet, small in-season zucchinis are wonderful.
I have quite a few zucchini recipes that I make regularly. But au gratin has always been and remains one of my favorite ways to prepare zucchini. Even for the pickiest eaters, cheese is very helpful in making vegetables become more palatable. I have a picky eater at home, so I should know. 🙂
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty zucchini gratin. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Another tasty option is to use melted butter.
Fresh zucchinis: Try to pick young, firm zucchinis with smooth dark green skin. They are the best tasting. Large, soft zucchinis are too watery and not as flavorful.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the gratin could end up too salty.
Spices: I use garlic powder and dried thyme. Please make sure the spices you use are fresh. A stale spice can pretty much ruin a dish, and I’m speaking from experience!
Shredded Parmesan: You can also use finely grated parmesan if you’d like.
How to make zucchini gratin
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Slice the zucchinis and arrange the slices in a greased casserole dish.
Season the slices, then spray them with olive oil and top them with the parmesan. As an alternative, you can coat them in melted butter, then season and top with cheese.
Bake the gratin for about 30 minutes in a 400°F oven. Carefully drain the liquid from the bottom of the pan and serve.
Should I salt the zucchini?
Normally when cooking zucchini, I recommend salting it first, to get rid of extra water.
You can certainly do it here. Salt the zucchini slices with 1 tablespoon of kosher salt and place in a colander for 30 minutes. Then rinse and dry before proceeding with the recipe.
But usually, when making this gratin, I don’t bother and it’s fine. I simply drain the extra liquids from the pan before serving.
How to serve zucchini gratin?
It’s a truly versatile side dish that goes with anything. But since I bake it in a 400°F oven, I like to serve it with a main dish that I can cook in the same oven. So I often serve it with one of the following:
What to do with leftovers?
If you have leftovers, you can keep them in the fridge in an airtight container for 3-4 days. Reheat them in the microwave on 50% power. They won’t be as good as when served fresh, though. They tend to become a bit soggy.
More zucchini recipes that you might enjoy
While zucchini gratin is one of my favorite zucchini recipes, I have a few more that I greatly enjoy and make often. I was surprised to discover, a few years ago, that raw zucchini is actually delicious (try this zucchini salad). And zucchini fries are the ultimate low-carb substitute for French fries.
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- Olive oil spray
- 4 medium firm zucchinis
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1/4 cup shredded Parmesan
- Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil.
- Using a sharp knife, slice the zucchinis crosswise, ¼-inch thick.
- Arrange the zucchini slices in the baking dish. Sprinkle with the salt, pepper, garlic powder and dried thyme.
- Generously spray the vegetables with olive oil. Sprinkle with the Parmesan.
- Bake the gratin until golden-brown, about 30 minutes. Carefully drain the cooking juices and serve.