Zucchini Gratin

Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013

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Recipe Summary test

total:
45 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Serving Size: 1 cup
Per Serving:
200 calories; protein 6.3g; carbohydrates 13.6g; dietary fiber 2.4g; sugars 3.5g; fat 14g; saturated fat 3.1g; cholesterol 8.6mg; vitamin a iu 404.4IU; vitamin c 26.9mg; folate 36.4mcg; calcium 115.3mg; iron 1.1mg; magnesium 31mg; potassium 411.9mg; sodium 349.4mg; thiamin 0.1mg.
Exchanges:

1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat

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Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
countrybummken
Rating: 4 stars
06/29/2014
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
EatingWell User
Rating: 4 stars
08/15/2015
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
madkins@hughes.net
Rating: 5 stars
07/22/2013
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
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EatingWell User
Rating: 2 stars
11/14/2013
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
LindaLouJ
Rating: 5 stars
03/15/2019
Love this recipe!!!! Read More
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