Ham and Zucchini Gratin

It was one of those grayish late afternoons – damp light outside, and I was craving something warm, quiet, and full of comfort. So I made this ham and zucchini gratin again, and truly…I think you’d really love it. The zucchini softens into this mellow green melt, while the ham gives those perfect cozy-salty edges, and then that top layer of cheese bubbles all golden, just barely crisp. And the scent – gentle, creamy, reassuring – it filled the whole kitchen like a memory. It’s not fancy, no, but it’s exactly right when you need something kind. Simple, honest, with that kind of quiet richness that doesn’t shout.

Why You’ll Crave It

• It’s weeknight-friendly – really, 15 minutes of hands-on time and all comes together while you exhale
• The balance of flavors is spot-on – mellow zucchini, savory ham, creamy backdrop, melting cheese
• Cheesy top that gets bubbly and golden in the oven – yes please
• Pleasing texture – soft veg, bits of bite from the ham, richness from the cream and egg
• It’s flexible – make it low carb, or add more veg if you’re in the mood

The first time I made this, I accidentally used smoked ham, and it turned out even better than I expected – the flavor really deepened as it baked.

What You’ll Need

• 2 medium zucchini: sliced into rounds, about ¼ inch thick – I usually leave the skin on for color and texture
• 200g ham: diced – something with a bit of body, not too thinly shaved
• 150g grated cheese: Gruyère is beautiful here (nutty, melts beautifully), but mozzarella works just fine if that’s what you have
• 2 large eggs: lightly beaten – room temp is best (but don’t worry if they’re not)
• 200ml cream: full-fat, something pourable – not too thick, not too light

Easy How-To

Slice and prep your zucchini

Give the zucchini a rinse, then slice it into even rounds – not paper thin, just enough so they bake through without turning to mush. If yours are extra watery, sometimes I sprinkle a pinch of salt and let them sit in a colander for ten minutes. But I don’t always remember, and it’s usually just fine.

Dice your ham

Cut it into small cubes, about the size of a sugar cube or smaller – you want them to nestle between the zucchini, not overwhelm it. If you’re using leftover slices, just stack them and chop across both ways.

Make the creamy base

In a bowl, whisk the eggs and cream together until smooth. Add a little salt and pepper – though don’t go overboard if your ham or cheese is salty already. Sometimes I grate in a bit of nutmeg too, no more than a whisper.

Layer in your dish

Grab a smallish baking dish (about 9×9 inches or something close) and scatter zucchini and ham together. Mix them so things don’t clump. Then pour the cream mixture over – it won’t look like much liquid, but trust, it settles in during baking.

Add the cheese

Sprinkle all that grated cheese on top. It should cover things generously but still let you peek at the layers underneath. That’s the part that browns so nicely.

Bake until golden and bubbling

Into a 180°C (350°F) oven it goes – middle rack, uncovered. Bake for about 30 minutes, give or take. When the cheese is browned and everything looks set (slightly puffed is a good sign), pull it out and let it sit a little. It firms up and is easier to scoop that way.

Good to Know

• If you forget to preheat the oven (like I do more often than I admit), just add 5-8 minutes to the bake time – it still works
• Adding a bit of Dijon mustard to the cream gives it depth, if you’re in that kind of mood
• I’ve reheated leftovers straight in a skillet – gets a crispy bottom that’s almost even better than day one

Serving Ideas

• Serve with a sharply dressed green salad – it balances everything out
• Good with toasted rustic bread, for scooping and sopping
• If it’s brunch-worthy, pair with a poached egg on top and a mimosa nearby

Top Tricks

• Blanch the zucchini quickly (just 1-2 minutes in boiling water) if you want a silkier texture, but it’s skippable
• Let it cool 10 minutes before serving so the gratin holds together better when plated

Frequently Asked Questions

Can I use different vegetables instead of zucchini?

Yes, absolutely. Eggplant works nicely (slice and salt first), or add a handful of baby spinach to the mix. Just think soft, moisture-friendly vegetables.

Do I need to cook the ham first?

Nope – as long as it’s already cooked (which most ham is), you’re fine. It warms through beautifully while baking.

Can I make this ahead?

Yes – you can assemble the whole thing up to a day in advance. Just cover and chill it in the fridge. When ready to bake, let it sit on the counter a little before putting it in the oven so it doesn’t go in ice cold.

What type of cheese melts best here?

Gruyère gives a beautiful flavor and melt, but mozzarella is gentler and creamier. A little Parmesan on top is nice for a crisp finish too. Feel free to blend.

Is it okay to freeze the gratin?

Yes, you can freeze leftovers. Slice it into portions first if you’d like. Reheat in the oven from frozen at a lower heat until warmed through – high heat can make it separate or go watery.