Zucchini Gratin

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  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


It’s zucchini season. I’m jumping in with a zucchini gratin that’s loaded with garlic and some nice cheesy breadcrumbs. Care to jump in with me?

Listen to me explain briefly about how to make this gratin, with some great tips along the way, by clicking the play button below:

[sc name="zucchinigratinrotd"][/sc]


  • 2 medium summer squash (about 6 oz. each)
  • 2 medium zucchini (about 6 oz. each)
  • 1 pint cherry or grape tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt, divided
  • 1/4 tsp. black pepper
  • 1/4 cup heavy whipping cream
  • 1/4 cup panko bread crumbs
  • 1/4 shredded Parmesan cheese
  • 1 Tbsp. olive oil


  1. Preheat oven to 450°F.
  2. Trim the ends off of the zucchini and squash. Slice them into 1/4 inch slices. 
  3. In a large bowl, toss the slices with the grape tomatoes, garlic, flour, 3/4 teaspoon of the salt, and the pepper. Stir.
  4. Add the whipping cream and stir well. Transfer vegetable mix to a 10 inch pie plate. Use a spatula to scrape in all of the liquid.
  5. In a separate bowl, rub the panko breadcrumbs and Parmesan cheese together to shorten the cheese strands. Stir in the olive oil and the remaining 1/4 teaspoon of salt until all crumbs are moistened. Sprinkle the crumbs over the veggies.
  6. Bake until the topping is brown, the veggies are fork-tender but not mushy, and the sauce is making a bubbling sound, 20-25 minutes. Let rest for 5 minutes before serving.