This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is made without any butter or cream, allowing the fresh zucchini flavor to shine. Slice the zucchini uniformly to ensure even cooking. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray.

  • Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.

  • Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.

  • Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.


Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition Facts

199 calories; 14 g total fat; 3.1 g saturated fat; 9 mg cholesterol; 349 mg sodium. 412 mg potassium; 13.6 g carbohydrates; 2.4 g fiber; 4 g sugar; 6.3 g protein; 404 IU vitamin a iu; 27 mg vitamin c; 36 mcg folate; 115 mg calcium; 1 mg iron; 31 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Love this recipe!!!! Read More
Rating: 4 stars
Zucchini Graten I replaced breadcrumbs with Panko and added Greek Seasoning to the topping. I grow zucchini and I will have this several more times Pros: crispy and flavorful Cons: didn't make enough. Ate the whole dish Read More
Rating: 4 stars
I turned this into a gluten-free casserole by using crushed corn flakes in place of the breadcrumbs. I also don't use salt so I omitted this item. I really enjoyed this recipe. I was looking for something different to make with zucchini and this definitely hit the spot! Read More
Rating: 2 stars
Good Potential Dish turned out a little soggy and bland in the veggies. More salt in the zukes will help. I don't know what to do about the soggy issue unfortunately. Pros: Something new for zukes Cons: Too bland as written Read More
Rating: 5 stars
I used yellow crookneck squash and about 1 tablespoon fresh thyme. I only needed 1 tablespoon of oil for the bread crumbs. This was easy and delicious. Can't wait to try it with zucchini. Read More