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Zucchini Gratin
This cheesy zucchini gratin bakes up warm, creamy, and golden on top. You’ll love how easy it is to make.
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This cheesy zucchini gratin makes an easy side dish everyone will love. Thin slices of zucchini bake in a creamy, cheesy sauce. It’s rich, warm, and packed with flavor in every single bite. Make it for dinner tonight or serve it at your next holiday meal.
You can make this cheesy scalloped zucchini in just forty-five minutes from start to finish. It’s creamy, warm, and topped with golden bubbly cheese.
Serve it for weeknight dinners, family gatherings, or holiday meals. Everyone grabs seconds, so be sure to make a double batch!
Ingredients
What you'll need to make this zucchini gratin recipe:
- 4 tablespoons of butter
- 1 small yellow onion, sliced into thin half-moons
- 1 tablespoon of garlic paste
- 2 large zucchini, cut into quarter-inch-thick half-moons
- ½ cup of beef broth
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- ½ tablespoon of dried parsley
- ⅓ cup of heavy cream
- 1 cup of Parmesan cheese, shredded
- 1½ cups of Monterey Jack cheese
Substitutions and Additions
Yellow onion: Want a milder flavor? Swap it with a small red onion or use three shallots instead.
Parmesan cheese: You can use Grana Padano, Pecorino, or Reggianito if you don’t have real Parmigiano Reggiano.
Monterey Jack cheese: Try Colby, Gouda, Edam, or cheddar if you need a different hard yellow cheese.
Beef broth: To keep it vegetarian, just use vegetable broth instead.
Bread crumbs: Sprinkle regular or panko breadcrumbs on top if you like a little extra crunch.
How to Make Zucchini Gratin
Follow along with our step-by-step photos and clear directions to make this au gratin zucchini at home. Check out the tips and tricks below to help you get it just right. Let’s get started!
Pro Tip
Don’t slice the zucchini too thin, or it will fall apart while cooking.
FIRST STEP: In a large ovenproof skillet over medium heat, add the butter and onions. Cook for about ten minutes, until the onions begin to caramelize. Then add the garlic paste.
Pro Tip
If you don’t have an ovenproof skillet, you could cook your recipe in a large skillet and transfer the ingredients to a baking dish right before you put it in the oven to melt the cheese.
SECOND STEP: Add the zucchini slices and stir well. Cook for five minutes, stirring often until the zucchini is soft enough to pierce with a fork.
THIRD STEP: Add the beef broth, salt, pepper, dried parsley, and heavy cream. Stir to combine.
Pro Tip
The sauce is a bit runny in this recipe. I prepared it this way to allow you to spoon the cream sauce over meat, potatoes, or rice.
If you want a thicker sauce, add 1 tablespoon of flour to the beef broth and whisk together before adding it to the skillet.
FOURTH STEP: Allow the sauce to bubble slightly, then add in the parmesan cheese and a quarter cup of the Monterey Jack cheese.
Stir well until the cheese has melted, then turn down the heat and simmer on low heat for three to four minutes.
FIFTH STEP: Top with the remaining shredded cheese and place the skillet under the broiler.
Broil for three to four minutes or until the cheese is hot, bubbly, and starting to turn golden brown.
Pro Tip
Watch closely to make sure that the cheese doesn’t burn. It will only take a couple of minutes for the cheese to brown up.
SIXTH STEP: Remove from the oven and serve.
How To Serve Zucchini Au Gratin
You can serve this cheesy zucchini gratin at any time of year, and it pairs well with many meals. It’s warm, filling, and even picky kids love the cheesy topping.
- For holiday dinners or special occasions: This baked zucchini side dish works great for Thanksgiving, Easter, or family get-togethers. It pairs perfectly with baked ham or cheesy bacon ranch potatoes.
- For cozy fall or winter meals: The warm, bubbly cheese and tender veggies make it perfect for chilly nights. Try it with creamy chicken and rice or homemade meatloaf.
- For a weeknight dinner the whole family loves: Even kids eat their veggies when they’re covered in melted cheese. Serve it with chicken tenders or balsamic pork chops.
Why You'll Love This Scalloped Zucchini Recipe
Zucchini gratin keeps readers coming back because it’s warm, cheesy, and crazy simple to throw together. It feels fancy without being fussy and works for just about any occasion.
Here’s why this cheesy baked side dish is always a favorite:
Just slice, layer, and bake—no tricky steps or special tools needed, which makes this recipe easy to throw together anytime. Even picky eaters will gobble it up once they spot that melted cheese on top. You can get it in the oven fast, which helps on busy weeknights or packed weekends. The cheesy, bubbly topping and soft zucchini bring all the cozy dinner vibes without any fuss. Everyone asks for seconds, so you’ll probably want to double the recipe next time. It also works great year-round—perfect for using up summer zucchini or making something warm and comforting in the winter.
This easy zucchini gratin always hits the spot, and our readers can’t get enough of it!
Recipe FAQ
Do I need to peel the zucchini first?
No, you don’t need to peel zucchini for this zucchini gratin. The skin softens during baking and adds texture.
How thin should I slice the zucchini?
Slice the zucchini into thin, even rounds—about ⅛ inch thick—for the best bake and texture in this cheesy zucchini gratin.
Can I prep zucchini gratin ahead of time?
Yes, you can prep zucchini gratin early. Slice the veggies and layer everything, then bake when you're ready.
Why is my zucchini gratin watery?
Zucchini has lots of water. Slice it thin, and bake uncovered so the moisture cooks off while the cheese browns.
Should I cover zucchini gratin while it bakes?
No, bake your zucchini gratin uncovered. This helps the cheese brown and lets extra moisture escape during baking.
What kind of dish works best for baking zucchini gratin?
Use a shallow baking dish for zucchini gratin. It helps the layers cook evenly and gives you that perfect cheesy top.
How do I know when zucchini gratin is done?
Zucchini gratin is ready when the top turns golden and the sauce bubbles around the edges of the pan.
Serving FAQ
Can I serve zucchini gratin straight from the oven?
Yes, you can serve zucchini gratin right away. Let it sit for five minutes so the cheese sets up a bit.
Does zucchini gratin work for brunch?
Yes, zucchini gratin fits right in at brunch. It’s cheesy, savory, and goes great with breakfast-style mains or egg dishes.
Is zucchini gratin a good side dish for kids?
Kids usually love this zucchini gratin because of the cheesy topping. The veggies bake soft, so no one complains.
Can I serve zucchini gratin for holidays?
Absolutely, zucchini gratin makes a great holiday side dish. It’s easy to prep, bake, and bring straight to the table. Scoop the zucchini gratin into individual portions and serve it warm from a shallow baking dish for easy sharing.
Storage FAQ
Here’s how to store your zucchini gratin so it stays fresh and easy to serve later.
Does zucchini gratin work for meal prep?
Prep the zucchini gratin as directed, but don’t bake it yet. Cover the dish tightly and keep it in the fridge for up to 24 hours.
Should I keep zucchini gratin in the fridge?
Store fully cooked zucchini gratin in an airtight container in the fridge for up to three days. Reheat it in the oven for about 15 minutes.
Can I freeze zucchini gratin?
You can freeze it, but we don’t recommend it. The zucchini turns soft and watery once thawed.
Zucchini Recipes
Zucchini Gratin
This cheesy zucchini gratin bakes up warm, creamy, and golden on top. You’ll love how easy it is to make.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 4 tablespoons butter
- 1 small yellow onion (sliced into thin half moons)
- 1 tablespoon garlic paste
- 2 large zucchini (sliced in half, then cut into half moons (about ¼ inch thick))
- ½ cup beef broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon dried parsley
- ⅓ cup heavy cream
- 1 cup parmesan cheese (freshly shredded)
- 1½ cups Monterey Jack cheese
DIRECTIONS
- In a large ovenproof skillet over medium heat, add butter and onions. Cook until onions are starting to caramelize and brown, about 10 minutes. Add garlic paste and stir well.
- Add zucchini to the skillet and stir to combine. Let zucchini cook for 5 minutes while stirring often. It should be soft enough to pierce with a fork, but still somewhat firm so it holds its shape while it continues cooking.
- Add in the beef broth, salt, pepper, dried parsley, and the heavy cream into the onion garlic mixture. Stir to combine.
- Allow the sauce to slightly begin to bubble, then add in the parmesan cheese and ¼ cup Monterey Jack cheese. Stir well to melt the cheese and combine. Let simmer on low for 3 to 4 minutes.
- Top with remaining cheese and place in the oven under the broiler. Broil for 3 to 4 minutes, or until the cheese is hot, bubbly, and starting to brown.
- Remove from the oven and serve over chicken, pork chops, or along with your favorite meat and potatoes!
Notes
- From Recipe Developer: The sauce is a bit runny in this recipe. I prepared it this way to allow for you to spoon the cream sauce over meat, potatoes, or rice. If you want a thicker sauce, add 1 tablespoon flour to the beef broth and whisk together before adding it to the skillet.
- Don’t slice the zucchini too thin or it will fall apart while cooking.
- If you don’t have an ovenproof skillet, you could cook your recipe in a large skillet and transfer the ingredients to a baking dish right before you put it in the oven to melt the cheese.
- Watch closely to make sure that the cheese doesn’t burn. It will only take a couple of minutes for the cheese to brown up.
Nutrition
Calories: 321kcal | Carbohydrates: 9g | Protein: 15g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 777mg | Potassium: 329mg | Fiber: 2g | Sugar: 5g | Vitamin A: 911IU | Vitamin C: 17mg | Calcium: 450mg | Iron: 1mg
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Comments
Tanya says
So good! Even my kids ate it without complaining. Cheesy, creamy, and a great way to use up zucchini.