Easy Cheesy Zucchini Gratin

Transform simple zucchini into a decadent, crowd-pleasing side dish with this **Easy Cheesy Zucchini Gratin**. Layers of tender zucchini are smothered in a rich, creamy garlic-infused béchamel sauce made with parmesan and topped with a golden, crispy breadcrumb and cheddar cheese crust. This 40-minute recipe is perfect for busy weeknights or as a standout addition to a holiday feast, delivering irresistible flavor with minimal prep. The blend of melty cheddar, savory parmesan, and silky cream pairs beautifully with the zucchini’s natural sweetness, while a hint of fresh parsley adds a pop of freshness. Serve this comforting baked dish fresh out of the oven for the ultimate cheesy indulgence! **Keywords: zucchini gratin recipe, cheesy side dishes, baked zucchini casserole, easy vegetable side dish.**

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cups grated parmesan cheese
• 1 cups shredded cheddar cheese
• 0.5 cups panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Wash the zucchinis thoroughly, remove the ends, and slice them into 1/4-inch rounds. Arrange the slices in overlapping rows in the prepared baking dish.

Step 3

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Step 4

Whisk in the flour, stirring continuously, and cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually add the milk and heavy cream, whisking constantly to create a smooth mixture. Bring the sauce to a gentle simmer and cook for 3-4 minutes, until slightly thickened.

Step 6

Stir in the salt, black pepper, and parmesan cheese, allowing the cheese to melt completely into the sauce. Remove from heat.

Step 7

Pour the cheese sauce evenly over the zucchini slices, ensuring every piece is coated.

Step 8

In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the shredded cheddar cheese on top of the zucchini, followed by the breadcrumb mixture.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.

Step 10

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	1524.2 grams (1524.2g)

Amount per serving	% Daily Value*
Calories	2002

Total Fat 141.30g	181%
Saturated Fat 79.70g	399%
Polyunsaturated Fat 2.30g
Cholesterol 387mg	129%
Sodium 11578mg	503%
Total Carbohydrate 114.30g	42%
Dietary Fiber 8.30g	30%
Total Sugars 73.90g
Protein 70.20g	140%

Vitamin D 161IU	805%
Calcium 1856mg	143%
Iron 5mg	27%
Potassium 2348mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 14.0%

Carbs: 22.7%