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Zucchini Gratin Recipe

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This delicious Zucchini Gratin is a baked casserole featuring tender zucchini discs layered with sautéed onions, garlic, fresh spinach, and a blend of sharp cheddar and fontina cheeses. Blanched zucchini slices are combined with a creamy, spiced cheese mixture and baked until bubbly and golden brown, resulting in a flavorful, comforting dish perfect as a side or light main.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Zucchini and Prep

  • 1 large or extra large zucchini squash
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp red pepper flakes
  • 3-4 buttery crackers, crushed

Sauté Mixture

  • 1/2 cup minced yellow onion
  • 1 large clove garlic, minced
  • 1 tsp extra virgin olive oil (for sautéing)
  • 1/4 cup milk
  • 2-3 tbsp fresh chopped spinach
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp nutmeg (optional but delicious)
  • 1/8 tsp allspice
  • 1/2 cup freshly grated sharp cheddar cheese
  • 1 large egg

Toppings

  • 1/2 cup freshly grated fontina cheese
  • 1/4 cup freshly grated sharp cheddar cheese

Instructions

  1. Preheat and slice zucchini: Preheat your oven to 350°F (175°C). Slice the zucchini into discs about the thickness of cucumber slices to maintain good texture during baking.
  2. Blanch zucchini slices: Bring a pot of water to a rolling boil with enough water to cover the zucchini slices. Prepare a bowl of ice water. Boil the zucchini discs for 1 minute, then immediately transfer them to the ice bath to stop cooking.
  3. Drain and salt zucchini: Drain the zucchini slices and spread them out on paper towels. Pat dry and evenly sprinkle about 1/8 teaspoon salt over them to pull out excess moisture. Let them sit while you prepare the sauté mixture.
  4. Sauté onions and garlic: Using the same pot, heat 1 teaspoon of olive oil over medium-high heat. Add the minced onion and garlic, sautéing until tender and translucent, about 3-5 minutes.
  5. Combine cheese and spices: Remove the pot from heat, then stir in 1/2 cup grated sharp cheddar cheese, milk, chopped spinach, paprika, garlic powder, nutmeg, allspice, and a pinch of salt. Mix well.
  6. Add egg to mixture: Stir in the large egg thoroughly to bind the mixture and set aside.
  7. Prepare baking dish: Give the zucchini discs one final pat dry to remove any remaining moisture from the salt. Arrange the zucchini in a shallow baking dish or a Pyrex pie pan, layering evenly.
  8. Assemble gratin: Pour the cheddar-onion mixture over the zucchini in the pan. Sprinkle the top with 1/2 cup fontina cheese and an additional 1/4 cup sharp cheddar cheese. Finish with red pepper flakes and crushed buttery crackers evenly over the surface.
  9. Bake covered: Cover the dish loosely with foil and bake at 350°F for 15-18 minutes until the cheese is melted and bubbly.
  10. Broil for crust: Remove the foil and switch the oven to broil on high. Broil for 3-5 minutes until the cheese topping is golden brown and crispy, watching closely to avoid burning.

Notes

  • Blanching zucchini is key to removing excess moisture and preventing a soggy gratin.
  • If you prefer a gluten-free version, use gluten-free crackers or omit crackers entirely.
  • Nutmeg is optional but adds depth and warmth to the flavor.
  • Keep an eye on the gratin during broiling to prevent charring.
  • You can swap milk with a dairy-free alternative to make the dish lactose-free.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/zucchini-gratin-recipe/