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