Cheesy Zucchini Gratin

No ratings yet

This easy zucchini gratin layers tender zucchini with a creamy garlic sauce, mozzarella, and Parmesan, baked until golden and bubbly. Cooking the zucchini first keeps this zucchini au gratin creamy, never watery.

Prep Time10

Cook Time30

Course: Side Dish

Cuisine: French

Keyword: cheesy zucchini gratin, zucchini casserole, zucchini gratin

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

3 Tablespoons Butter divided
1 small Onion diced
1 clove Garlic minced
1 lb. Zucchini about 2 medium, sliced into ¼-inch rounds
1/2 to 1 teaspoon Salt
1/2 teaspoon Pepper
2 Tablespoons All-Purpose Flour
3/4 cup Whole Milk
Pinch Nutmeg optional
1 to 1 1/2 cups Mozzarella Cheese or half Gruyère, divided
1/2 cup grated Parmesan divided

Instructions

Preheat the oven to 375°F. Grease a 1-quart baking dish.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook the onion 3 to 4 minutes, then add the garlic and cook 30 seconds.
Add the zucchini, salt, and pepper. Cook 5 to 8 minutes until just tender and most of the liquid has cooked off. Transfer to a paper towel-lined plate to drain.
Wipe out the skillet. Melt the remaining 2 tablespoons butter, whisk in the flour, and cook 1 minute. Slowly whisk in the milk and cook 2 to 3 minutes until thickened. Remove from the heat and stir in ¼ cup Parmesan and the nutmeg or herbs, if using.
Layer half the zucchini in the dish, spoon over half the sauce, and sprinkle with ⅓ cup mozzarella and 2 tablespoons Parmesan. Repeat with the remaining zucchini, sauce, and cheese.
Bake uncovered 20 to 25 minutes until bubbly. Broil 1 to 2 minutes until golden. Rest 5 to 10 minutes before serving.

Notes

Use small to medium zucchini for less water and fewer seeds.
Shred your own cheese for the smoothest melt.
For a 9x13-inch dish, double the recipe and add 5 to 10 minutes to the bake time.
Make ahead: assemble up to 1 day ahead, refrigerate, and add 5 to 10 minutes to the bake time.

Nutrition