Cheesy Zucchini au Gratin 🧀🥒

This comforting and creamy dish is a delightful way to enjoy zucchinis, perfect as a side or even as a light main course. The layers of zucchini are smothered in a rich cheese sauce and topped with a golden, crispy crust, making it a perfect dish for family dinners or potlucks. You can easily customize it by adding your favorite herbs or swapping in different cheeses!

Ingredients

For the Zucchini

4 medium zucchinis, sliced into 1/4 inch rounds
1 tsp salt
1 tbsp olive oil

For the Cheese Sauce

2 cups shredded cheese (such as Gruyère, cheddar, or mozzarella)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1/2 tsp garlic powder
1/4 tsp nutmeg
Salt and pepper to taste

For the Topping

1 cup panko breadcrumbs
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional)
1 tbsp olive oil

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Toss the sliced zucchinis with salt and let them sit in a colander for about 15 minutes to drain excess moisture. Pat them dry with a paper towel.

💡 Removing moisture from the zucchinis prevents the dish from becoming watery during baking.

In a skillet, heat the olive oil over medium heat. Add the zucchini slices in a single layer and sauté for about 5 minutes until slightly tender. Remove from heat and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute, creating a roux.

🥄 Whisk continuously to avoid lumps!

Gradually add the milk while whisking, and bring to a simmer. Cook until the sauce thickens, about 5-7 minutes. Stir in the garlic powder, nutmeg, salt, pepper, and 1 1/2 cups of the shredded cheese until melted and smooth.
Layer half of the sautéed zucchini in the bottom of the prepared baking dish. Pour half of the cheese sauce over the zucchini. Repeat the layers with the remaining zucchini and cheese sauce.
In a small bowl, mix the panko breadcrumbs with the remaining 1/2 cup of shredded cheese, grated Parmesan, parsley (if using), and olive oil. Sprinkle this mixture evenly over the top of the cheese sauce.
Bake for 25-30 minutes or until the top is golden brown and bubbly.
Let it cool for a few minutes before serving.

🧀 For an extra hint of flavor, consider adding a pinch of smoked paprika or crushed red pepper flakes to the cheese sauce!

Variations

Low-carb: Substitute zucchinis with cauliflower florets for a similar texture and flavor.
Herbed: Add fresh thyme, basil, or oregano to the cheese sauce for an aromatic twist.
Meat lovers: Incorporate cooked bacon or diced ham between the layers for added protein and flavor.
Gluten-free: Replace all-purpose flour with a gluten-free flour blend and use gluten-free panko.

This Cheesy Zucchini au Gratin is truly versatile and can be adjusted to suit your preferences! Enjoy the creamy goodness! 🍽️🥳

All Revisions

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Cheese Zucchini au Gratin

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# Cheesy Zucchini au Gratin 🧀🥒 This comforting and creamy dish is a delightful way to enjoy zucchinis, perfect as a side or even as a light main course. The layers of zucchini are smothered in a rich cheese sauce and topped with a golden, crispy crust, making it a perfect dish for family dinners or potlucks. You can easily customize it by adding your favorite herbs or swapping in different cheeses! ## Ingredients ### For the Zucchini - 4 medium zucchinis, sliced into 1/4 inch rounds - 1 tsp salt - 1 tbsp olive oil ### For the Cheese Sauce - 2 cups shredded cheese (such as Gruyère, cheddar, or mozzarella) - 2 tbsp butter - 2 tbsp all-purpose flour - 2 cups milk (whole or 2%) - 1/2 tsp garlic powder - 1/4 tsp nutmeg - Salt and pepper to taste ### For the Topping - 1 cup panko breadcrumbs - 2 tbsp grated Parmesan cheese - 1 tbsp fresh parsley, chopped (optional) - 1 tbsp olive oil ## Instructions - Preheat your oven to 375°F (190°C) and lightly grease a baking dish. - Toss the sliced zucchinis with salt and let them sit in a colander for about 15 minutes to drain excess moisture. Pat them dry with a paper towel. > 💡 Removing moisture from the zucchinis prevents the dish from becoming watery during baking. - In a skillet, heat the olive oil over medium heat. Add the zucchini slices in a single layer and sauté for about 5 minutes until slightly tender. Remove from heat and set aside. - In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute, creating a roux. > 🥄 Whisk continuously to avoid lumps! - Gradually add the milk while whisking, and bring to a simmer. Cook until the sauce thickens, about 5-7 minutes. Stir in the garlic powder, nutmeg, salt, pepper, and 1 1/2 cups of the shredded cheese until melted and smooth. - Layer half of the sautéed zucchini in the bottom of the prepared baking dish. Pour half of the cheese sauce over the zucchini. Repeat the layers with the remaining zucchini and cheese sauce. - In a small bowl, mix the panko breadcrumbs with the remaining 1/2 cup of shredded cheese, grated Parmesan, parsley (if using), and olive oil. Sprinkle this mixture evenly over the top of the cheese sauce. - Bake for 25-30 minutes or until the top is golden brown and bubbly. - Let it cool for a few minutes before serving. > 🧀 For an extra hint of flavor, consider adding a pinch of smoked paprika or crushed red pepper flakes to the cheese sauce! ## Variations - **Low-carb**: Substitute zucchinis with cauliflower florets for a similar texture and flavor. - **Herbed**: Add fresh thyme, basil, or oregano to the cheese sauce for an aromatic twist. - **Meat lovers**: Incorporate cooked bacon or diced ham between the layers for added protein and flavor. - **Gluten-free**: Replace all-purpose flour with a gluten-free flour blend and use gluten-free panko. This Cheesy Zucchini au Gratin is truly versatile and can be adjusted to suit your preferences! Enjoy the creamy goodness! 🍽️🥳

Gallagher Kitchen