Most people are familiar with the classic potato gratin, but when zucchini is in season, it makes a fantastic swap for those potatoes. Zucchini shines in a gratin, bringing lovely flavors and added nutrients for an interesting twist on the classic dish.
To make zucchini gratin, you only need a few basic ingredients: zucchini, butter, garlic, flour, milk, salt, pepper, nutmeg, and cheese. The result is a cheesy and delicious zucchini gratin that is tender, creamy, and flavorful. You can enjoy it as a side dish with meat, poultry, or fish, or as a vegetarian main course with a salad or bread. It's a great way to use up your zucchini and add more veggies to your diet.
Customizing This Recipe
One of the best things about zucchini gratin is that you can customize it to your taste and preferences. Here are some ideas for substitutions and customizations that you can try:
- If you don't have gruyere or parmesan cheese, you can use other sharp cheeses such as cheddar, mozzarella, swiss, or a hard goat cheese. You can also mix and match different cheeses to create your own cheese sauce flavor.
- If you want to make your zucchini gratin more filling and hearty, you can add some protein to the dish such as cooked chicken, ham, bacon, sausage, or tofu. You can either layer them with the zucchini slices or mix them with the cheese sauce.
Storing & Reheating Leftovers
If you have leftovers, you can store them in the refrigerator or freezer and reheat them later. Here are some tips for storing and reheating zucchini gratin:
- To store zucchini gratin in the refrigerator, let it cool completely and then cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container if you prefer. Zucchini gratin can last for up to 3 days in the refrigerator.
- To reheat zucchini gratin in the oven, preheat the oven to 375°F (190°C) and bake the zucchini gratin for 10 to 15 minutes or until heated through and bubbly. You can also sprinkle some extra cheese on top if you like.
- To reheat zucchini gratin in the microwave, place a portion of zucchini gratin on a microwave-safe plate and cover it loosely with a damp paper towel. Microwave for 2 to 3 minutes or until heated through, stirring once or twice.
- To freeze zucchini gratin, let it cool completely and then wrap it tightly with plastic wrap and aluminum foil. You can also cut it into individual portions and freeze them separately. Zucchini gratin can last for up to 3 months in the freezer.
- To reheat frozen zucchini gratin, you can either thaw it overnight in the refrigerator or bake it directly from the freezer. To thaw it in the refrigerator, place the zucchini gratin in a baking dish and let it thaw overnight. Then, follow the oven reheating instructions above. To bake it from the freezer, preheat the oven to 375°F and bake the zucchini gratin for 25 to 30 minutes or until heated through and bubbly. You may need to cover it with foil halfway through to prevent it from burning. You can also sprinkle some extra cheese on top if you like.
Zucchini Gratin
- 2 quart casserole dish
- 3 medium zucchini, sliced into thin rounds
- 2 tablespoon of butter
- 2 clove of garlic, minced
- 2 tablespoon of all-purpose flour
- 1 1/4 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 tsp dried thyme
- 1/8 teaspoon of nutmeg
- 1 cup grated Gruyere cheese (about 4 oz), divided
- ¼ cup grated Parmesan cheese
- Preheat oven to 400°F and lightly grease a 2 quart, shallow casserole dish.
- In a large skillet over medium-high heat, melt the butter and cook the garlic for about 2 minutes, stirring frequently, until fragrant.
- Whisk in the flour and cook for another minute, stirring constantly, to make a roux.
- Gradually whisk in the milk and bring the mixture to a boil. Reduce the heat and simmer for a few minutes, stirring occasionally, until slightly thickened.
- Season with salt, pepper, and nutmeg and remove from the heat. Stir in half of the Gruyere cheese until melted. The sauce will be very thick, but will thin out during baking when the zucchini releases its moisture.
- Spread a thin layer of cheese sauce over the bottom of the baking dish.
- Arrange half of the zucchini slices in a slightly overlapping circular pattern, starting from the outer edge and working your way to the center.
- Pour half of the remaining cheese sauce over the zucchini and spread it evenly.
- Sprinkle half of the remaining Gruyere cheese and the Parmesan cheese on top.
- Repeat with the remaining zucchini, cheese sauce, and cheeses, creating another layer on top of the first one.
- Bake for 15 - 20 minutes or until the cheese is bubbly and golden. Serve warm.
