This keto, easy and healthy zucchini gratin has always been one of my favorite ways to prepare zucchini. After all, cheese makes everything taste better!
I love this zucchini gratin because it’s such an easy and healthy recipe, yet so delicious. Even my youngest daughter agrees to eat this zucchini gratin. Which says a lot, because she usually has a hard time with vegetables.
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 zucchini gratin has always been and remains one of my favorite ways to prepare zucchini. After all, cheese makes everything taste better. 😀 And happily, current research tells us that cheese is pretty much harmless in terms of cholesterol and heart disease.
Should I salt the zucchini before assembling the dish?
Normally when cooking zucchini, I recommend salting the zucchini 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 zucchini gratin, I don’t bother and it’s fine. I simply drain the extra liquids from the pan before serving.
What about leftovers?
If you have leftover zucchini gratin, you can keep the leftovers 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 you might enjoy
- Olive oil spray
- 4 medium firm zucchinis
- ½ teaspoon 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.