Zucchini Gratin

4 Reviews
From: EatingWell Magazine July/August 2013

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.

Ingredients 4 servings

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  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried marjoram or thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 medium zucchini, thinly sliced (1/8 inch)
  • 1/2 cup coarse dry breadcrumbs (see Tip), preferably whole-wheat
  • 1/2 cup grated Parmesan cheese

Preparation

  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450 °F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray.
  2. 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.
  3. Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
  4. 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 information

  • Serving size: 1 cup
  • Per serving: 199 calories; 14 g fat(3 g sat); 2 g fiber; 14 g carbohydrates; 6 g protein; 36 mcg folate; 9 mg cholesterol; 4 g sugars; 0 g added sugars; 404 IU vitamin A; 27 mg vitamin C; 115 mg calcium; 1 mg iron; 349 mg sodium; 412 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat

Reviews 4

August 14, 2015
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By: EatingWell User
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
June 29, 2014
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By: countrybummken
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!
November 14, 2013
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By: EatingWell User
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
July 22, 2013
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By: madkins
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.