Zucchini Gratin

July/August 2013

Your rating: None Average: 3.3 (107 votes)

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.

Zucchini Gratin

4 Reviews for Zucchini Gratin

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

crispy and flavorful

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!

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.

Something new for zukes
Comments (2)

No comments

Anonymous wrote 1 year 51 weeks ago

to keep zucchini from turning

to keep zucchini from turning soggy I have read that you should slice it and sprinkle salt on it. Let it sit for about 20 minutes and it will take the water out of it. I just read that on another zucchini recipe.

Anonymous wrote 1 year 51 weeks ago

Panko bread crumbs seem to

Panko bread crumbs seem to work better as they absorb less oil. I cut the oil down to 1 T. for the bread crumbs.


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.


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