Zucchini Gratin

The first time you make this zucchini gratin, something about it just catches you off guard – the way the edges puff up golden and bubbling at the corners, or how the cream seeps into soft layers of zucchini and turns just… velvety. There’s a scent too, warm and nutty from the cheese, but gentle, like something coaxed out over time. It’s not fancy. Honestly, it’s just zucchini. But somehow, once it’s all baked and settled, there’s something quiet and beautiful about it. Like home.

Why You’ll Crave It

• Soft, almost melt-away slices of zucchini under golden, bubbly cheese
• The cream and egg turn into this custardy blanket that holds it all together – rich without being too much
• It’s adaptable – make it veggie, make it cheesy, even make it ahead
• Perfect for summer’s too-many-zucchinis or cozy fall evenings alike
• The browned top… oh, that little crisp. It never disappoints

The first time I made this, I was trying to impress someone – but I think I ended up falling more in love with the gratin than the date.

What You’ll Need

• Zucchini: 4 medium ones, sliced thin – about the width of a coin, no need to peel
• Grated cheese: 200 grams – Gruyère is lovely, but Emmental works beautifully too
• Heavy cream: 200 milliliters – cold, so it blends smooth
• Eggs: 2, whisked gently
• Garlic: 2 cloves, minced almost to a paste (you want it to meld in, not stand out)
• Salt & pepper: to taste – don’t skip the pepper, it matters
• Nutmeg: just a small pinch – you’ll hardly taste it but you’d miss it if it wasn’t there
• Butter: just enough to grease your baking dish
• Breadcrumbs: optional – for an extra crisp topping, I like a scattering

Easy How-To

Get that oven warm

Preheat to 180°C (or 350°F). Give it time. Gratin baking needs oven love.

Slice the zucchini

Give them a rinse, trim the ends, and slice into thin rounds. Nothing too perfect. Just even enough so they’ll cook together.

Sauté gently

In a wide pan, heat a little olive oil (or a dot of butter). Toss in the zucchini and sauté them with a pinch of salt and some pepper. Only about 5 minutes, just until they lose that raw squeakiness. Not mushy, just softened.

Mix the cream filling

In a bowl, whisk together the cream, eggs, garlic, half the cheese, a pinch of nutmeg, and another whisper of salt. Taste, if you’re comfortable tasting raw egg (I do). It should feel balanced and comforting, not too sharp.

Build your gratin

Butter your baking dish (oval or round feels cozy somehow). Spread the sautéed zucchini just so – overlapping a little but not too packed down. Pour the cream mixture over until it nests around the slices. Tap the dish gently on the counter. It helps everything settle.

Add your topping

Sprinkle what’s left of your cheese over the top. If you’re doing breadcrumbs, now’s the time. A light dusting, maybe a tiny drizzle of olive oil if you want extra crisp.

Bake to golden goodness

Slide it onto the middle rack and bake for about 30 to 35 minutes. Peek in near the end. You’ll know it’s ready by the color – golden, bubbly, maybe just a bit puffy in the center.

Let it rest

I know it smells amazing and all that bubbling is tempting… but let it sit for 10 minutes. That’s when the cream sets and the flavor deepens. Worth it.

Good to Know

• If your zucchini feel very watery, salt the slices and let them sit 10-15 minutes – then pat them dry. It helps avoid sogginess.
• Forgot to buy Gruyère? A mix of mozzarella and parmesan gives lovely stretch and salt.
• Don’t worry if the top browns unevenly – the rustic look is part of the charm, promise.

Serving Ideas

• Serve it with a crisp green salad and chilled white wine for a breezy summer dinner
• As a side to roast chicken or grilled lamb chops – that contrast of rich and simple works beautifully
• On its own, warm or cold, for a light lunch with a wedge of crusty bread

Top Tricks

• You can prep everything (even layer it) up to a day before – just don’t bake until ready to serve. Cover and refrigerate.
• Let the gratin cool slightly before cutting in – helps it slice neatly and taste fuller

Frequently Asked Questions

Can I swap the zucchini for another veggie?

Definitely. Eggplant works very well though it needs more cooking. A mix of thinly sliced potatoes and zucchini also makes a heartier version.

What if I don’t want to use cream?

You can use half-and-half or even full-fat milk, though it’ll feel a touch lighter. Just be cautious – the texture may be slightly looser.

Can I make this ahead?

Yes. Assemble everything except baking, cover, and refrigerate. When ready, take it out 20–30 minutes before baking so it’s not fridge-cold going into the oven.

Is this dish good cold?

Surprisingly, yes. The flavors settle overnight, and the texture firms up slightly. It makes a rather elegant lunch the next day.

Can I add meat?

Of course. A bit of cooked bacon or shredded chicken between the layers can make it more substantial – but the simplicity of the zucchini-only version is lovely too.