Perfect as a cheesy side dish or the main event, zucchini gratin is sure to be a crowd-pleaser.
The recipe is simple, but also versatile and you could replace two of the zucchinis with yellow squashes, or pick different cheeses based on your preferences. Swiss, Gruyere, and mozzarella would all make great substitutes for cheddar in this recipe ñ even a little pepperjack for some added kick would be tasty.
For a smaller dish that only serves two, cut this recipe in half. And if you like, you could even sprinkle the top with breadcrumbs and broil the casserole for a few minutes after baking it for a nice golden-brown color. Either way, it’ll be delicious!
- 4 tablespoons butter
- 4 large zucchini, sliced
- 4 medium shallots, minced
- 2 teaspoons garlic, minced
- 1 cup heavy cream
- 2/3 cup cheddar cheese
- 1/3 cup Parmesan cheese
- 1/4 teaspoon oregano
- Salt and pepper to taste
- Green onions, sliced, for garnish
- Preheat the oven for 400 degrees F.
- Heat a large, deep potto medium heat and add the butter. Once melted, sautÈ the shallots and garlic in the butter until the shallots are translucent ñ about a minute or two.
- Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly. Make sure to keep mixing everything with a spoon while it is cooking.
- Then, transfer this mixture to a greased casserole dish (9×13 or a similar size should be plenty big) and mix in most of the cheddar cheese ñ once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top.
- Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions for garnish, if desired.
Recipe adapted from Just a Pinch