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Zucchini Gratin
5 from 48 votes

Zucchini Gratin

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 213 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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:
  3. 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!
  4. 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.
  5. 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.
  6. 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

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: 4 servings

Amount Per Serving

Calories 213

% 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.