Mediterranean Creamy Zucchini Gratin
Yields: 6 servings | Prep time: 20 mins | Bake time: 40 mins
Ingredients
Vegetables
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3-4 large Zucchini, thinly sliced into rounds
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2 garlic cloves, minced
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½ large onion, thinly sliced (optional)
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1 tbsp olive oil
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½ tsp dried oregano or fresh thyme
The Creamy Sauce
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1 ½ cups heavy cream (or half-and-half)
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1 cup shredded Gruyère or sharp white Cheddar
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½ cup grated Parmesan cheese
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¼ tsp ground nutmeg
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Salt and black pepper to taste
The Topping
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¼ cup extra Parmesan
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A sprinkle of red pepper flakes (optional)
Instructions
1. Prep the Zucchini
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Prevent sogginess: Zucchini has high water content. Toss the sliced rounds with a teaspoon of salt in a colander and let them sit for 15 minutes. Pat them very dry with paper towels before proceeding.
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Preheat your oven to 400°F (200°C). Grease a shallow baking dish with butter or olive oil.
2. Sauté the Aromatics
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In a skillet over medium heat, sauté the onions (if using) in olive oil until translucent (about 5 mins).
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Add the minced garlic and cook for just 1 minute until fragrant. Remove from heat.
3. Create the Cream Mixture
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In a medium bowl, whisk together the heavy cream, shredded cheese (Gruyère/Cheddar), half of the Parmesan, nutmeg, oregano, salt, and pepper.
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Stir the sautéed garlic and onions into this mixture.
4. Layer and Bake
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Arrange the zucchini slices in the baking dish. You can layer them flat or shingle them upright for a more decorative look like in the photo.
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Pour the cream and cheese mixture evenly over the zucchini.
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Sprinkle the remaining Parmesan over the top.
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Bake for 30–35 minutes until the zucchini is tender and the top is deeply browned and bubbling.
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If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
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5. Finish
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Let the gratin rest for 10 minutes before serving. This is crucial—it allows the cream sauce to thicken so it doesn’t run all over the plate.