Zucchini Gratin Bake Gruyere has been a revelation in my kitchen, especially during those bountiful summer months when my garden is overflowing with zucchini. I remember the first time I made this dish; the aroma of melting Gruyere and garlic filled my home, instantly transporting me to a cozy French bistro. It was a simple weeknight, but this creamy, bubbling casserole transformed it into something special. My family devoured every last bite, asking for more of this delightful Zucchini and Gruyere Gratin. This easy ground zucchini gratin recipe has since become a staple, offering a comforting and elegant side dish that perfectly highlights the delicate flavor of fresh zucchini. Let’s get cooking!

Why You’ll Love This Zucchini Gratin Bake Gruyere

I genuinely believe this Zucchini Gratin Bake Gruyere will become a new favorite in your kitchen for so many reasons. It’s not just a dish; it’s an experience.

The rich, nutty flavor of Gruyere pairs perfectly with tender zucchini.
It’s a surprisingly quick prep for such an elegant dish, making it perfect for weeknights.
This Cheesy Zucchini Gratin Recipe is a fantastic way to get more vegetables into your diet.
It’s incredibly versatile; serve it as a side or a light vegetarian main course.
My family absolutely adores this, and I’m confident yours will too, making it a crowd-pleaser.
This is truly the best gruyere zucchini bake I’ve ever made, offering comfort in every creamy bite.

Ingredients for Zucchini Gratin Bake Gruyere

To create this irresistible Zucchini Gratin Bake Gruyere, you’ll need a handful of fresh, high-quality ingredients. I always find that using good produce makes all the difference in the final flavor of this comforting dish.

3 medium zucchini, about 1.5 pounds – sliced into 1/4-inch rounds, crucial for even cooking.
1 teaspoon salt, plus more to taste – for drawing out moisture from the zucchini and seasoning.
1 tablespoon olive oil – the base for sautéing our aromatics.
1 small onion, finely chopped – adds a sweet, savory depth to the sauce.
2 cloves garlic, minced – for that essential aromatic punch.
1 cup heavy cream – this is where the luxurious creaminess of our Gruyere Zucchini Bake comes from.
1/2 cup milk – balances the richness of the cream.
1/4 teaspoon black pepper, plus more to taste – for a touch of warmth.
1/4 teaspoon nutmeg – a classic, subtle spice that beautifully complements cheese and cream dishes.
1 cup shredded Gruyere cheese, divided – the star of the show, providing that nutty, melt-in-your-mouth texture.
1/2 cup grated Parmesan cheese, divided – adds a salty, sharper contrast to the Gruyere.
2 tablespoons fresh parsley, chopped – for garnish, optional, but I love the fresh color it adds.

How to Make Zucchini Gratin Bake Gruyere

Making this incredible Zucchini Gratin Bake Gruyere is simpler than you might think! I’ll walk you through each step to ensure your gratin turns out perfectly golden, bubbly, and utterly delicious. Follow these instructions closely, and you’ll soon be enjoying a dish that tastes like it came straight from a gourmet kitchen.

Step 1: First, preheat your oven to a cozy 375°F (190°C). While it’s warming up, lightly grease a 9×13-inch baking dish. This ensures nothing sticks and cleanup is a breeze.
Step 2: Prepare your zucchini! Arrange the thinly sliced zucchini rounds in a single layer on paper towels. Sprinkle them generously with 1 teaspoon of salt. Let them sit for about 15-20 minutes; this crucial step draws out excess moisture, preventing your gratin from becoming watery. Once time is up, pat them thoroughly dry with more paper towels.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until it softens and becomes translucent, which usually takes about 5-7 minutes. Then, stir in the minced garlic and cook for just another minute until you can smell its fragrant aroma filling your kitchen.
Step 4: Pour in the heavy cream and milk into the skillet with the onions and garlic. Bring this mixture to a gentle simmer, stirring occasionally. Stir in 1/4 teaspoon of black pepper and 1/4 teaspoon of nutmeg. The nutmeg adds a warm, subtle spice that beautifully complements the cheese in this Zucchini Gratin Bake Gruyere. Remove the skillet from the heat.
Step 5: Now, stir in 3/4 cup of the shredded Gruyere cheese and 1/4 cup of the grated Parmesan cheese into the warm cream mixture. Stir until both cheeses are completely melted and the sauce is smooth and creamy. This forms the luscious base for your gratin.
Step 6: Arrange half of your thoroughly dried zucchini slices in the prepared baking dish. Pour half of the creamy Gruyere sauce evenly over this first layer of zucchini. The anticipation builds as you see the layers come together!
Step 7: Layer the remaining zucchini slices over the sauce in the baking dish. Then, pour the rest of the rich Gruyere sauce evenly over the top of the zucchini. This ensures every bite of your Baked Zucchini with Gruyere Cheese will be moist and flavorful.
Step 8: Sprinkle the remaining 1/4 cup of Gruyere cheese and 1/4 cup of Parmesan cheese over the top of the gratin. This will create that irresistible golden, bubbly crust we all love.
Step 9: Bake your gratin for 30-35 minutes, or until the zucchini is tender when pierced with a fork and the top is beautifully golden brown and bubbly. If you notice the top browning too quickly, you can loosely cover it with aluminum foil for the remaining baking time. This is how to make zucchini gratin with gruyere to perfection!
Step 10: Once baked, remove the dish from the oven and let your magnificent Zucchini Gratin Bake Gruyere rest for 5-10 minutes before serving. This allows the gratin to set, making it easier to serve. Garnish with fresh parsley if you desire a pop of color and freshness.

Pro Tips for the Best Zucchini Gratin Bake Gruyere

I’ve made this dish countless times, and I’ve picked up a few tricks along the way that I’m excited to share with you. These expert tips will elevate your Zucchini Gratin Bake Gruyere from good to absolutely phenomenal every single time.

Always make sure to properly salt and drain your zucchini; this is the most critical step for a non-watery gratin.
Don’t be afraid to use a good quality Gruyere cheese; its nutty flavor is truly the star of this dish.
For an extra golden-brown and bubbly topping, feel free to pop it under the broiler for the last minute or two, but watch it very carefully!
Let the gratin rest for at least 5-10 minutes after baking; this allows the cheese sauce to set beautifully, making for cleaner slices.
Taste your cream sauce before adding it to the zucchini and adjust seasonings as needed.

Irresistible Zucchini Gratin Bake Gruyere, golden brown and bubbling, fresh from the oven

What’s the secret to perfect Zucchini Gratin Bake Gruyere?

The real secret, I’ve discovered, lies in thoroughly drying the zucchini after salting. This prevents a watery gratin and ensures the creamy sauce remains rich and flavorful. It’s also important not to overbake, as that can dry out the zucchini and diminish the luscious texture of your creamy zucchini gratin with gruyere.

Can I make Zucchini Gratin Bake Gruyere ahead of time?

Absolutely! This is one of my favorite make-ahead meals. You can assemble the entire Zucchini Gratin Bake Gruyere, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if you’re baking it straight from the fridge.

How do I avoid common mistakes with Zucchini Gratin Bake Gruyere?

The most common mistake is not draining the zucchini enough, which leads to a soupy gratin. Another pitfall is overmixing the sauce once the cheese is added; keep it gentle. Also, resist the urge to cut into it immediately after baking; letting it rest prevents it from falling apart.

Best Ways to Serve Zucchini Gratin Bake Gruyere

Once your beautiful Zucchini Gratin Bake Gruyere emerges from the oven, golden and bubbling, you might wonder how best to enjoy it. I’ve found it’s incredibly versatile, working wonderfully as a standalone vegetarian main for a lighter meal, or as a luxurious side dish that elevates any dinner.

For a complete and satisfying meal, I often serve this gratin alongside a simple roasted chicken or a pan-seared salmon. The creamy, savory notes of the gratin perfectly complement the lean protein. Another fantastic pairing is with a fresh, crisp green salad dressed with a light vinaigrette; the acidity cuts through the richness of the cheese beautifully. Think of this Zucchini casserole gruyere cheese as your go-to side for holiday dinners or special occasions, as it always impresses!

Nutrition Facts for Zucchini Gratin Bake Gruyere

I know many of you are curious about the nutritional breakdown of this delightful dish, so I’ve put together the estimated facts for one serving of this amazing Zucchini Gratin Bake Gruyere. This recipe makes 6 servings, perfect for a family dinner or meal prepping.

Serving Size: 1/6 of recipe
Calories: 350
Protein: 15g
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Sugar: 5g
Sodium: 600mg
Cholesterol: 80mg

Nutritional values are estimates and may vary based on specific ingredients, brands, and preparation methods used.

How to Store and Reheat Zucchini Gratin Bake Gruyere

I always make a little extra of this delicious Zucchini Gratin Bake Gruyere because the leftovers are just as delightful! Proper storage is key to enjoying this dish again. Once your gratin has completely cooled to room temperature, which usually takes about an hour, you’ll want to transfer it to an airtight container.

It will keep beautifully in the refrigerator for up to 3-4 days. If you’re planning to keep it longer, this baked zucchini dish with gruyere freezes exceptionally well! Simply wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months.

To reheat, I recommend using the oven. If refrigerated, cover loosely with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. For frozen portions, thaw overnight in the fridge first, then reheat as above. This ensures the cheesy, creamy texture of your Zucchini Gratin Bake Gruyere is perfectly preserved.

Close-up of a serving of Zucchini Gratin Bake Gruyere, showing creamy texture and golden crust

Frequently Asked Questions About Zucchini Gratin Bake Gruyere

What is zucchini gratin bake?

A zucchini gratin bake is a savory casserole made with thinly sliced zucchini, often layered with a creamy sauce and plenty of cheese, then baked until bubbly and golden brown. My version specifically highlights Gruyere cheese for its nutty flavor profile, creating a wonderfully rich and comforting side dish or light meal.

Can I use other cheeses instead of Gruyere in this Zucchini Gratin Bake Gruyere?

While Gruyere is certainly the star of this Zucchini Gratin Bake Gruyere, you can absolutely experiment! Swiss, Fontina, or even a sharp white cheddar would work well. Just be aware that the flavor profile will change slightly, as Gruyere offers a unique earthy and nutty taste that is hard to replicate.

Why add Gruyere to zucchini gratin?

Adding Gruyere to your zucchini gratin elevates the dish significantly. Its distinct nutty, slightly sweet, and complex flavor melts beautifully, contributing to a rich, creamy sauce and a perfectly golden, savory crust. It truly transforms simple zucchini into something gourmet, making every bite of this Zucchini Gratin Bake Gruyere incredibly satisfying.

How do I prevent my Zucchini Gratin Bake Gruyere from being watery?

The secret to a non-watery Zucchini Gratin Bake Gruyere is to salt and drain the zucchini thoroughly before baking. This process draws out excess moisture from the zucchini, which would otherwise release during baking and make your gratin soupy. Patting the slices dry after salting is a crucial step I never skip!

Variations of Zucchini Gratin Bake Gruyere You Can Try

While my classic Zucchini Gratin Bake Gruyere recipe is a personal favorite, I love to experiment with variations to suit different tastes or dietary needs. This adaptable dish lends itself beautifully to a few creative twists, allowing you to enjoy this comforting bake in new ways.

For a heartier meal, consider adding cooked, crumbled sausage or diced ham to the layers. This transforms the Zucchini Gratin Bake Gruyere into a more substantial main course.
If you’re looking for a low carb zucchini gratin gruyere option, you can increase the amount of cheese and cream while ensuring your zucchini is well-drained. This naturally keeps the carb count down without sacrificing flavor.
To make this an even more robust vegetarian zucchini gratin gruyere, I sometimes add thinly sliced potatoes or sweet potatoes to the layers, creating a delicious medley of vegetables and cheese.
Experiment with different herbs! While parsley is lovely, fresh thyme or rosemary can add a wonderful, earthy aroma to your gratin.

Discover 1 Heavenly Zucchini Gratin Bake Gruyere

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Author: Margaret
Total Time: 60 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Zucchini Gratin Bake with Gruyere and Parmesan is a creamy, savory dish with a golden crust. It’s a comforting side or vegetarian main, perfect for enjoying summer squash.

Ingredients

Scale

3 medium zucchini, about 1.5 pounds (sliced into 1/4-inch rounds)
1 teaspoon salt, plus more to taste
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup milk
1/4 teaspoon black pepper, plus more to taste
1/4 teaspoon nutmeg
1 cup shredded Gruyere cheese, divided
1/2 cup grated Parmesan cheese, divided
2 tablespoons fresh parsley, chopped (for garnish, optional)

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange the sliced zucchini in a single layer on paper towels. Sprinkle with 1 teaspoon of salt. Let sit for 15-20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels. This step helps prevent the gratin from becoming watery.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the heavy cream and milk. Bring to a gentle simmer. Stir in 1/4 teaspoon black pepper and 1/4 teaspoon nutmeg. Remove from heat.
Stir in 3/4 cup of the shredded Gruyere cheese and 1/4 cup of the grated Parmesan cheese until melted and smooth.
Arrange half of the dried zucchini slices in the prepared baking dish. Pour half of the creamy Gruyere sauce over the zucchini.
Layer the remaining zucchini slices over the sauce. Pour the remaining Gruyere sauce evenly over the top.
Sprinkle the remaining 1/4 cup of Gruyere cheese and 1/4 cup of Parmesan cheese over the zucchini gratin.
Bake for 30-35 minutes, or until the zucchini is tender and the top is golden brown and bubbly. If the top browns too quickly, you can loosely cover it with foil.
Remove from the oven and let the Zucchini Gratin Bake with Gruyere rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Salting the zucchini is crucial to prevent a watery gratin.
For an extra crispy topping on your Gruyere Zucchini Bake, you can broil it for the last 2-3 minutes, watching carefully to prevent burning.
This Cheesy Zucchini Gratin Recipe can be made ahead of time. Assemble the gratin, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10-15 minutes to the baking time if baking from cold.
Leftovers of this Baked Zucchini with Gruyere Cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Consider adding a pinch of red pepper flakes to the creamy sauce for a subtle kick and enhanced flavor in this Zucchini and Gruyere Gratin.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: French-inspired