Thinly sliced zucchini, layered on a flavored packed white sauce, and sprinkled with breadcrumbs. This zucchini gratin is a quick way to use summer zucchini. Takes just 30 minutes and it’s comes together so effortlessly that it makes a preferred weeknight meal.
Our garden is showering us with zucchinis of different sizes, and this is probably the first time we are eating this much zucchini on repeat. Gratin is my go-to way to use veggies in a delicious creamy way that even kids who runs away from vegetables will go for second servings. And Zucchini gratin is a low carb, baked casserole dish.
I had to also add some of the flowers on top for the sweet note.
Zucchini Gratin needs just few everyday ingredients
- Chicken bouillon cube (adds a lovely flavor but totally optional)
- Everything bagel spice mix ( You can switch it with any other choice of spices you have)
- Cheese (We used mozzarella)
This recipe of Zucchini Gratin is super simple, but you can make it as gourmet as you like with some different variety of cheese, and different spices to go in the white sauce
Steps to prepare:
Here are the easy steps to prepare the Zucchini Gratin:
- Start by sautéing the sliced zucchini just for a while with some garlic. Don’t cook for too long as it will be baked in the oven with the sauce.
- Simultaneously prepare the white sauce with cheese. Mix the white sauce with the zucchini and layer it on a baking casserole or cast-iron skillet. (Make sure to grease the dish with some butter)
- Scatter more cheese on top and breadcrumbs. If you are using zucchini blossoms, layer those too.
- Bake 350 F for about 30 minutes.
One important point is to make you thinly slice the zucchini, so it layers neatly and cooks evenly. Also, not down the slices in the sauce because as it bakes the zucchini will release water and then will the dish too watery.
I like to keep the sauce just enough to coat the zucchini and as it bakes, everything come together neatly without being overloaded in a soupy situation.
Zucchini Gratin is a light summer meal and we eat just as is, but you like some carb, pair with few slices of bread or keep it healthy by pairing some salad on the side.
- Zucchini - I used one big zucchini from the garden (weigh -
- garlic - 2 cloves, thinly sliced
- 1 tablespoon oil
- Butter - 2 tablespoons
- Flour - 2 tablespoons
- Milk/cream - 1 and 1/2 cup
- Chicken bouillon cube (adds a lovely flavor but totally optional) - 1 cube
- Nutmeg - a pinch of freshly grated
- Everything bagel spice mix - 1 tablespon
- Breadcrumbs - 1/2 cup
- Greated Cheese (We used mozzarella) - 1 cup
- salt as per taste
- Thinly slice the zucchini and keep aside.
- In a skillet add the oil and drop the garlic. As the oil heats up, the garlic will start to sizzle. This enhances the garlic flavor a lot.
- Scatter the sliced zucchini and sprinkle little salt. Toss around the zucchini and let it cook for 5 minutes.
- In the mean time prepare the white sauce. Place a pan or a skillet and drop the butter. Once the butter melts, sprinkle the flour and whisk to cook the flour for few seconds. Then add the milk or cream, chicken buillion (if using), nutmeg and half of the everything bagel spice mix. Keep whisking until everything incorporated and the sauce turns thick.
- Add half the cheese and whisk once again.
- Rub little butter on the baking caserole. Preheat the oven to 350 F
- Toss the sliced cooked zucchini with the white sauce and layer it on the caserole. Top it with zucchini flowers if using. Sprinkle bread crumbs and rest of the cheese. Sprinkle rest of the everything bagel spice mix.
- Bake for 30 minutes
- Serve warm.