zucchini gratin

Loaded with tender sliced vegetables, covered in a creamy béchamel sauce, and topped with crunchy panko breadcrumbs and crispy melted Gruyère cheese, this zucchini casserole recipe makes a delicious entrée or side dish.

Zucchini Gratin with Gruyère and Panko Breadcrumbs

lb. (3-4) zucchini, sliced into ¼ inch pieces

large bell pepper, sliced

onion,

tbsp (½ oz) unsalted butter

Salt and pepper,

tbsp (2 oz) unsalted butter

tbsp all-purpose flour

milk (I used 2%), room temperature

nutmeg

Panko breadcrumbs, divided

(2 ½ oz) Gruyère cheese, shredded

Preheat the oven to 400 F.

For the vegetables. Part 1: Place the sliced...

For the vegetables. Part 1: Place the sliced zucchini in a large bowl and generously toss with salt. Set aside to allow the salt to draw out liquid from the zucchini.

Heat a large skillet to medium-high heat, melt...

Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Sautéed until the onions begin to lightly brown and soften, about 6-8 minutes. Remove from heat and set aside.

For the white sauce. In a medium saucepan...

For the white sauce. In a medium saucepan or skillet, melt the butter over medium heat and then, using a whisk, stir in the flour until it is incorporated into the butter. Reduce the heat to medium-low.

Then slowly add in the milk, whisking vigorously...

Then slowly add in the milk, whisking vigorously to prevent lumps from forming. Continuously whisk until the sauce thickens into a creamy, smooth sauce *(see first note). Finally, whisk in the nutmeg and a pinch of salt and pepper. Remove from heat.

For the vegetables. Part 2: Place the zucchini...

For the vegetables. Part 2: Place the zucchini slices on a clean kitchen towel (or thick paper towels) and pat to dry.

Assemble the gratin. In an 9x13 casserole dish,...

Assemble the gratin. In an 9x13 casserole dish, start by layering the ingredients in this order: one-third of the zucchini slices, a quarter cup of panko, half of the onion and pepper mixture, and half of the white sauce. Repeat this order again and then top with the remaining one-third of the zucchini slices.

For the topping.Combine together the remaining half cup...

For the topping.Combine together the remaining half cup of panko with the Gruyère and sprinkle evenly over the zucchini casserole. Finish by doting the top with small pieces of butter.

Bake time. Bake for 25-30 minutes or until...

Bake time. Bake for 25-30 minutes or until the cheese is melted and golden-brown. Let it cool slightly before serving.

Best served immediately.

Easy, cheesy, and a huge hit with the whole family! This keto zucchini gratin is the perfect side dish to use up all that summer squash.

Zucchini Gratin

zucchini

salt

heavy cream

cream cheese

cheddar, divided

gruyere, divided

garlic powder

onion powder

mustard

pepper,

Slice the zucchini into ¼ inch rounds. Place...

Slice the zucchini into ¼ inch rounds. Place on a paper towel lined baking sheet and sprinkle with the salt. Let set for 45 minutes to remove moisture from the zucchini.

Preheat oven to 400 degrees. 

While the zucchini is setting, make the cheese...

While the zucchini is setting, make the cheese sauce by adding the cream and cream cheese to a small sauce pan over low heat. Stir until the cream cheese has melted and the mixture is hot. 

Add the garlic powder, onion powder, and ground...

Add the garlic powder, onion powder, and ground mustard and whisk to combine.

Remove from the heat and stir in 1...

Remove from the heat and stir in 1 ½ cups of cheddar and ¼ cup of Gruyere. Whisk until smooth and creamy.

Pat zucchini dry, wiping off any large amounts...

Pat zucchini dry, wiping off any large amounts of salt, and place half of the zucchini in a greased 8x8 baking dish. Sprinkle with ground pepper. 

Spoon half of the cheese sauce over the...

Spoon half of the cheese sauce over the zucchini and spread to coat. 

Place remaining zucchini in the dish, top with...

Place remaining zucchini in the dish, top with the remaining cheese sauce, and sprinkle with the remaining cheddar and Gruyere. 

Bake uncovered for 30-35 minutes. Let set for...

Bake uncovered for 30-35 minutes. Let set for 5 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/llflkfjfzjjxixullaza.mp4

This low carb zucchini gratin is the ultimate summer side dish. Made with fresh summer squash and my keto cheese sauce, it will quickly become a family favorite!

A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan, garlic and fresh basil. A quick and easy vegetarian side dish!

Tomato Zucchini Gratin

(3 oz) bread

olive oil, divided

thyme,

oregano,

pepper

red pepper flakes (optional)

½ oz (3/4 cup) Parmigiano Reggiano, grated

lbs tomatoes, sliced ½ inch thick (4-5 medium tomatoes)

lb zucchini, sliced ¼ inch thick (2 medium zucchini)

salt and pepper

red wine vinegar

garlic, minced

shallot, diced

Basil leaves

Hand tear bread to form coarse crumbs (or quickly pulse in food processor).  Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.

Toss toasted bread, 2 tablespoons of olive oil,  thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl.  Set aside.

Alternate tomato and zucchini slices in a shallow baking pan.

Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot.  Pour over tomatoes and squash.

Bake at 400 for 15-20 minutes or until bread crumbs are toasty.   

Tear basil leaves on top and serve warm or at room temperature.

This turned out so good! A keeper. Thanks Tonia!

This dish was amazing. Everyone raved about how good it was.  Only had a single helping leftover. The next day I added some cheddar cheese and it was gone.

Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd!

Three Cheese Zucchini Gratin

Tablespoons butter

Tablespoons all-purpose flour

black pepper

whipping cream

Parmesan cheese divided

mozzarella cheese divided

zucchini (sliced about 1/4 inch thick)

chives

Preheat oven to 400 degrees. Lightly spray a 2-quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.

Arrange half of the zucchini in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by ½ cup mozzarella cheese. Repeat with another layer of zucchini and sauce topped with mozzarella cheese and remaining parmesan cheese.

Bake for 25 minutes or until the zucchini are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Tender squash in a comforting rich and creamy bake. 

Summer Squash Gratin

butter

white onion, thinly sliced

zucchini,

yellow squash, sliced 1/4-inch thick

garlic,

thyme leaves

Parmesan, grated

Gruyere

salt and black pepper,

In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.

Stir in cream, thyme, and salt and pepper and let cook until starting to thicken.

Stir in parmesan and squash and let bubble for 2-3 minutes. Spread squash out evenly, top with Gruyere cheese and bake until bubbly and golden brown, about 20 minutes. Let rest 5 minutes before serving. Enjoy!

An easy vegan zucchini gratin baked with a creamy herb sauce and topped with a gluten-free crumble topping.

Vegan Zucchini Gratin 

yellow summer squash, thinly sliced

basil leaves (plus more for topping)

leaf

garlic

pistachios

Tablespoons/30 milliliters extra virgin olive oil

fine sea salt

Tablespoons/45 milliliters plain coconut yogurt

almond flour

tapioca flour

yeast

water

Tablespoon finely chopped basil

Tablespoon, finely chopped parsley

Tablespoon finely chopped chives

Heat oven to 375°F. Lightly grease a 1...

Heat oven to 375°F. Lightly grease a 1 to 1 ½ quart pan with olive oil, set aside.

Combine basil, parsley, garlic, pistachios, and salt in...

Combine basil, parsley, garlic, pistachios, and salt in a mini food processor. Pulse until finely chopped. Add olive oil and coconut yogurt and process until smooth.

In a large bowl, combine sliced zucchini and...

In a large bowl, combine sliced zucchini and yellow squash with herb sauce and toss until well coated.

Combine topping ingredients in a small bowl and...

Combine topping ingredients in a small bowl and pinch together into clumps with fingers.

Transfer prepared squash to prepared dish, sprinkle topping...

Transfer prepared squash to prepared dish, sprinkle topping over gratin.

Transfer gratin dish to oven, and bake for...

Transfer gratin dish to oven, and bake for 35-40 minutes, or until topping is golden and squash tender. Serve warm.

This Easy Zucchini Gratin has become a staple in our house! It's cheesy and creamy, super easy to throw together, and the perfect low carb side dish for your keto diet!

Easy Keto Zucchini Gratin - Low Carb

shredded pepper jack cheese

heavy whipping cream

xanthan gum

Grease a 9&#215;9 or equivalent oven proof pan.

Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese.

Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.

Combine the garlic powder, butter, heavy cream, and xanthan gum in a microwave safe dish.

Heat for one minute or until the butter has melted. Whisk until smooth.

Gently pour the butter and cream mixture over the zucchini layers.

Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown.

This recipe is perfect! My husband also said he wanted to drop some pounds but he won't touch cauliflower,  Brussel sprouts, spinach, need I go on. This makes the challenge of dinner side dishes quite complicated. This is my go-to site for all recipe ideas because they always turn out great without the need for tweaking. Thanks for keeping me inspired.

I love spaghetti squash with Keto friendly 
Alfredo Sause ! Amazing

Wow, this sounds fabulous!  I am sure once I try it, I'll be making it often too.  Thanks for the great recipe!

Just ate this for supper last night with baked salmon and cole slaw.  So simple and yet so scrumptious!  I could eat it this way every week.  Now I want to try it with other cheeses too.

This recipe sounds amazing. I can't wait to make it. I'm new to the keto way of eating . I am making cream cheese pancakes this morning! Yummy!

This recipe sounds amazing. I am new to the keto / low carb eating plan. I am making the Cream Cheese Pancakes this morning!

I made this to go with a grilled ribeye last night.  Quick, easy and delicious.  I used plain monterey jack and halved the recipe as it was just my husband and me.  No leftovers.

I made this tonight but had to do a small sub.  I did not have pepperjack cheese so I used fontina and some crushed red pepper flakes.  

It was amazing!  Perfect and cheesy with a tiny bit of heat.  I've already dished up a serving for lunch tomorrow!

Have you thought about adding bacon to this? Mmmmmm I'm going to make it right now. I am excited. I am wondering also if you could add shredded chicken and make it a full meal? Thank you for this recipe!

Just made this and it was delicious!  I too love the mild heat from the pepper jack cheese and of course I love zucchini's so this was a winner in my house.  Thanks Melissa!

Just made this for the first time for today's lunch.  YUMMY!

Even hubby (who isn't low carb) got seconds!!!

Thanks so much!  I'm new to your site and can't wait to try more recipes.

Made this for dinner tonight and the flavor was wonderful enough to make again, but mine came out very runny, which I was afraid of because of the water content in the zucchini.  My cheese also came out lumpy.  Any suggestions on what I did wrong or what I could do to fix it?  My hubby and I both loved it but the watery lumpy consistency was at least unattractive.  Thanks for the help!

I made this last night and had similar results - tasty but watery. I even turned on my convection fan to try to "dry" it out. (Maybe that made it worse?) But I enjoyed the flavor enough that I may experiment with the recipe another time. Any suggestions for dealing with the extra moisture? Xanthum gum? An egg in the sauce?

I made this last night.  I used the ingredients listed but changed the way it was made.  I sliced the zucchini thin on a mandolin and sauteed the zucchini and onions in the butter until they were soft.  Then I combined that with the remaining ingredients in a casserole dish.  I just mixed everything together rather than layering it.  Baked at 350 for about 30 minutes until the top was browned.   It turned out great!  DH loved it!

I wrote a comment earlier today but I don't see it! I said I was making it tonight for dinner and I did!!! A real hit with both my husband and me. It will be a regular. My onion wasn't real sweet, actually kind of strong so I cut some bok choy, the rib part, to add some sweetness and it worked really well!!  It paired great with my salmon patties. Thank you!
As I had said in earlier post, neither me or my husband are picky...we like most vegetables, there aren't a lot of low carb sides out there!!!
Your Green Chicken Enchilada Cauliflower Casserole is one that we love and I make it a lot. I make it without the chicken for a side and with the chicken for the main dish!!!

So...no pepper jack, but I used sharp cheddar with a little chile powder.  No heavy cream, so used a thickish (powdered) goat's milk.  My husband tolerates goat's milk but no that from cow.  Also added a little curry and only very little salt.  (we have all sorts of restrictions)  It's bubbling away in the oven now... delicious aroma ;-)

The leftovers of this are delicious in scrambled eggs!

This recipe is one of my go to favorites now!  I've fine multiple variations with different cheeses and I have even modified it for a crockpot and added ground pork sausage for a Potluck. It was definitely the favorite by far!

I just made this. It was delicious. My husband actually had not seconds, but thirds!

Wow this was good!!  Really really great. I enjoyed the texture and I baked it at 400 degrees for 55 mins to get all the moisture out. Excellent recipe that I will be comiting to memory and adding to my repatoir.

Made this today. Absolutely delicious!  Thank you for sharing!

Looks so good! Will try with cheddar so my kids that wont eat a little spice will try. Quick question though, how many zucchini make 4 cups??

I made this today, it is absolutely delicious!  I am not a fan of courgette (zuccini) but this is a great way to eat them.  The only thing I found with mine, was it was very oily once it came out of the oven, but that could be down to the amount of butter I used, I didnt measure 2 tbsps and just guessed it, so perhaps too much?  I drained off some of the fat though .  Really tasty :)

I just made this for my husband and I to accompany a nice piece of steak. It was so delicious! I had read the reviews saying that there was too much liquid so I did end up cooking it about 20 minutes longer than the recipe states. There was just a little liquid and it was completely wonderful. We will have this again and my designs on the leftovers include breakfast. I am sooooo sick of bacon and eggs!! Thanks for your good work developing these recipes for us.

Another winning recipe! I made this last night, I used about 2.5 medium zucchini and followed the recipe, I had no excess liquid. I ate seconds and put it away for my own good! My garden squash was a bust last year but I will try again next spring and hope for a big harvest!

This was absolutely delicious! Blew my main dish out of the water. I did equal parts sharp cheddar, pepper jack and Monterrey jack and it was SO good. I think the only other thing I added was a pinch of cayenne for some extra kick. I salted the zucchini slices beforehand and blotted them as much as I could with paper towels before placing them in the dish. I also cooked it about 10-15 minutes longer than the recipe says. It was slightly watery at the bottom but the onions flavored the liquid so well that we wanted to slurp up the extra liquid! 

Thank you for this amazing recipe! I am always looking for low-carb sides as I get sick of side salads and this will be a staple!

Ditto! So tired of salads. This was amazing. I halved the recipe because I only had 2 sad little zucchinis, and I reduced the baking time by ten minutes. It was perfect. It wasn't soggy or raw. It was perfectly cooked zucchini and delish browned cheese. And the onion flavor was divine! I think I will add cayenne next time like you said, for that extra little kick. I loved it!

Slice and lay it on paper towel, sprinkle salt on them and cover with paper towel. You can let them sit an hrif you want. Makes a big difference. I've made this recipe a dozen times now.

This was very tasty and easy to make. The zucchini was soft and the cheese was crispy. Pepper jack cheese usually gives a good flavor and the family loved it. I'll be making it again.

I am histamine intolerant and there are few things that taste as indulgent as this fabulous recipe.  Important note:  due to histamine intolerance I substituted the Pepper Jack cheese for plain shredded mozzarella!   This dish was so yummy and satisfying.  Thank you for posting it!

This is a solid recipe. :-) It was easy and fast to make and came out delicious. My one critique is that like many other reviewers, there was so. much. water. I tried to head it off by sweating the veggies before baking, as others suggested but there was still a significant amount of water when it came out of the oven, even after giving it an extra 10 minutes of cooking time. That said, although this was a bit soupy the first night, it firmed up in the refrigerator overnight and we enjoyed the leftovers for several days. It is definitely one of those dishes that gets better later (which would make it perfect as a Thanksgiving side dish, since Thanksgiving is all about the leftovers. :-) Thanks for a great recipe!

This was absolutely amazing!! I made it exactly as written. Not watery at all. Very delish!! #keeper!!

I made this today and it is SO GOOD! Like better than I thought it would be. I made it exactly as written except I salted the sliced zukes and left them on paper towels, changing out a few times over a few hours.  My garlic powder clumped up on me in the microwave, not sure why. So we’re going on vacation next week and since we’re driving I had this amazing idea to cook/prepare everything ahead of time and freeze it so there’s no huge grocery run or working with a condo’s limited kitchen supplies. I really want to make this and freeze it and I can’t decide if I should bake it, cool it then freeze it or freeze it  unbaked.  Do you have any thoughts on that?? Thank you for a wonderful recipe!!

Even my picky teenage daughter liked this. My teenage son got thirds and my husband asked if I would make it again. Sounds like a winner for our family!!

This was amazing!!! So delicious, I almost couldn’t stop eating it! It was perfect exactly the way it was written. Thanks!

Oh my goodness! This was absolutely delicious ! Made it when we had family come in town last minute for the day !  I subbed out pepper jack for gruyere cheeses. I also added 3/4 cup heavy cream.  Baked it for the full 45 minutes then let it sit in turned off oven for additional 20.  Came out perfect !  It was a huge hit with our guests who tend to turn their heads at alternative side dishes from traditional .  One happened to be a 78 yr old man that has NEVER tasted zucchini because “it looked funny “. He went back for seconds ??  Although he claimed he was only eating it because in the south you eat whatever is cooked for you when you’re a guest ?. Either way,  it is now in our regular rotation and thank you for such a great recipe !

I never do reviews, but I was so pleasantly surprised at how delicious this was I had to share! I highly recommend. I will definitely make this again and again.  I followed the recipe as stated.

Such a great dish that can be turned into a whole meal! I simply did 1.5x the liquid part of the recipe and added 1 1/3 lb (Costco) package of cooked ground beef. I made sure to sweat the zucchini and onion, which lowered the final cook time to 30 minutes. I layered the ground beef right over the onion layers and added parmesan cheese with the cheddar. I baked it in a greased 9x13 dish for 30 minutes. Thanks for the delicious recipe!!!

You don't need it. I've made this 20 times at least and never used it. Delicious.

Loved this! I didn't have xanathan gum so I used the same quantity of guar gum and it came out great. Next time I might use just a pinch more to make the sauce a little thicker, but the consistency was still very good. I made sure to choose very firm zucchini and didn't have any issues with this being watery. Thanks for the easy recipe!

Thanks for a great little recipe! Easy and delicious! Will be making this regularly.

Gorgeous! Great replacement for potato gratin!

I just made it and had it with my dinner and it was divine! Loads more for the next few days yum!

This was AMAZING!  I made it for Mother's Day dinner and everyone raved about it...even my non-zucchini loving family members :-)

This is delicious and completely satisfies my desire for potatoes au gratin. I use gruyere cheese instead of jack. Same carbs, mmmmmmm taste. Cheesy and rich. Mix the xanthan gum into the whipping cream with a fork before putting it in the microwave. Makes it less clumpy when you whisk it later.

Oh my! Fantastic recipe! Reminds me of a dish my Mum used to make in summer, only this one is faster and healthier. WOW! Thanks!

Top 9 zucchini gratin recipes from across the web

The most viewed zucchini gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini Gratin with Gruyère and Pa...

Zucchini Gratin

Tomato Zucchini Gratin

Three Cheese Zucchini Gratin

Summer Squash Gratin

Vegan Zucchini Gratin

Easy Keto Zucchini Gratin - Low Car...

Easy Keto Zucchini Gratin - Low Car...

Cheesy Scalloped Zucchini

Top 9 zucchini gratin recipes from across the web

The most viewed zucchini gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Gratin with Gruyère and Pa...

Zucchini Gratin

Tomato Zucchini Gratin

Three Cheese Zucchini Gratin

Summer Squash Gratin

Vegan Zucchini Gratin

Easy Keto Zucchini Gratin - Low Car...

Easy Keto Zucchini Gratin - Low Car...

Cheesy Scalloped Zucchini

The most viewed zucchini gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine