Zucchini Gratin
User Reviews
5
48 reviews
Excellent
Zucchini Gratin
Report
Zucchini Gratin layers blanched zucchini slices with sautéed onions, garlic, a blend of sharp cheddar and fontina cheeses, and a lightly spiced milk and egg custard. The dish finishes with a crunchy buttery cracker topping and bakes to a tender, flavorful casserole. It serves well as a side dish with a balance of creamy, cheesy, and slightly spiced notes.
Description
This Zucchini Gratin recipe begins by slicing zucchini into discs and blanching them to remove excess moisture, preventing a soggy final dish. Yellow onion and garlic are sautéed in olive oil to build flavor. The custard mixture incorporates milk, egg, sharp cheddar, and seasonings including paprika, garlic powder, nutmeg, allspice, and red pepper flakes, creating a rich and aromatic base.
The gratin is assembled by layering zucchini, sautéed onion and garlic, fresh spinach, and cheeses, then topped with a crushed buttery cracker crust. Baking at 350 degrees Fahrenheit yields a dish with a soft, creamy interior balanced by the crispy topping.
The gratin complements main courses as a flavorful vegetable side, with a texture that is both tender and lightly crisp. Its spiced notes offer a subtle depth without overwhelming the main ingredients.
This recipe yields 4 small side servings or 2 larger portions. Nutritional estimates can be adjusted based on ingredient variations.
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Ingredients
- 1 zucchini squash large or extra large
- ½ cup yellow onion minced
- 1 garlic minced, large clove
- 1 tsp extra virgin olive oil (for sautéing)
- ¼ cup milk
- ½ cup cheddar cheese freshly grated, sharp
- ⅛ tsp paprika
- ⅛ tsp garlic powder
- ⅛ tsp nutmeg (optional but delicious)
- ⅛ tsp allspice
- ⅛ tsp salt or to taste
- 1 egg large
- ½ cup fontina cheese freshly grated
- ¼ cup cheddar cheese freshly grated, sharp
- 2-3 TBSP spinach fresh chopped
- ⅛ tsp red pepper flakes
- 3-4 Cracker buttery; crushed
Instructions
- Pre-heat oven to 350 degrees F and slice your zucchini into discs. No need to break out a mandolin to get them super thin, you'll want them sliced around the same thickness as you'd slice a cucumber for a salad.
- note: When working with squash as delicate as zucchini, it helps to take an extra step in the cooking process to remove the excess water that pours outta these green gems. The last thing we want to do is eat a mushy, supremely soggy casserole, so my favorite trick is to blanch the zucchini slices and follow it up with an ice bath and a light sprinkle of salt to draw out the moisture tucked away in the squash. It's a small step but made a huge difference in the texture of the casserole. Had I plopped the zucchini in raw, it would have given up all the moisture into the baking dish. The same also goes for overcooked zucchini. So blanch, ice bath, pat dry, and lightly salting is where it's at. Here's how:
- Fill a medium bowl with ice water and set aside. Bring a pot of water to boil with enough water to just cover the zucchini discs. Once the water hits a rolling boil, toss in the zucchini slices for one minute, remove with a slotted spoon or drain in a colander, and immediately plunge them into the ice bath to shock the vegetable and halt the cooking process. Next lay them flat on a layer of paper towels, pat the exposed side dry, and sprinkle with about 1/8 tsp of salt, evenly distributed, to draw out the moisture. Let the discs sit while you move on to the onions and cheese!
- Grab the now-empty pot you used to blanch your zucchini and bring to medium-high heat with a tsp of olive oil or butter. Saute the onion and garlic until tender and translucent. Add 1/2 cup of grated cheddar along with the milk, chopped spinach, paprika, garlic powder, nutmeg, allspice, and a pinch of salt since you'll be patting some of the salt off the zucchini. Stir well and remove from heat. Stir in your egg and set aside.
- Next give your zucchini discs one last paper towel pat to remove any liquid the salt may have drawn out. Line a shallow baking dish [I used a pyrex pie pan] with the sliced zucchini and pour the cheddar-onion mixture over the center. Top with 1/2 cup of fontina and an extra 1/4 cup of cheddar cheese. Sprinkle with a few red pepper flakes, to taste, along with some crushed cracker crumbs. Ritz crackers tend to work great as did the Milton Honey Cornbread crackers I used, anything crumbly and buttery! To keep gluten out of the equation, grab some GF crackers or breadcrumbs or simply skip 'em altogether.
- Cover loosely with foil and bake at 350F for around 15-18 minutes until cheese is melted and bubbly. Remove the foil and set the oven to broil on high for an additional 3-5 minutes to give the cheese that extra-golden crust to it, but be sure to keep an eye for it to prevent charring.
Notes
- The recipe makes 4 small side dish servings or 2 larger portions.
- Blanch and ice the zucchini slices before layering to reduce moisture and avoid a soggy casserole.
- Use freshly grated sharp cheddar and fontina cheeses for optimal flavor and melting.
- Spices such as nutmeg and allspice are optional but add subtle warmth to the gratin.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
83mg
(28%)
Sodium
390mg
(16%)
Potassium
260mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1296IU
(26%)
Vitamin C
13mg
(14%)
Calcium
291mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 390mg | 16% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1296IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 291mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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