This incredible zucchini gratin recipe transforms simple garden zucchini into a golden, cheesy masterpiece that will have your family asking for seconds. Combining tender zucchini slices with a rich egg custard and melted cheese, this Mediterranean-inspired dish makes an excellent side dish or light main course. The layers of zucchini create a beautiful presentation while the combination of eggs, milk, and cheese creates a creamy, satisfying texture that’s both comforting and elegant.
Ingredients
- 4 medium zucchini (about 1.5 kg / 3.3 lbs)
- Salt to taste
- 3 tablespoons olive oil (45ml / 3 tbsp)
- 4 small eggs or 3 large eggs
- 125ml milk (1/2 cup)
- 30g grated Parmesan cheese (2 tablespoons)
- Black pepper to taste
- 150g white scamorza or mozzarella cheese, sliced (5 oz)
- Fresh basil leaves for garnish (optional)
Step-by-Step Instructions
Preparing the Zucchini
Preheat your oven to 180°C (350°F). Wash the zucchini thoroughly and trim the ends. Using a sharp knife or mandoline slicer, cut the zucchini lengthwise into thin slices, approximately 3-4mm thick. This ensures even cooking and creates beautiful layers in your gratin.
Lay the zucchini slices on a clean kitchen towel or paper towels and sprinkle generously with salt. Let them sit for 15-20 minutes to draw out excess moisture. This step is crucial for preventing a watery gratin and concentrating the zucchini flavor.
Creating the Custard Base
While the zucchini is resting, prepare your custard mixture. In a medium bowl, whisk together the eggs and milk until well combined. Add the grated Parmesan cheese, a pinch of salt, and freshly ground black pepper. Whisk until the mixture is smooth and the cheese is evenly distributed.
Assembling the Gratin
After the zucchini has rested, pat the slices dry with paper towels to remove excess salt and moisture. Brush a rectangular baking dish with olive oil to prevent sticking.
Begin layering the zucchini slices in the prepared dish, slightly overlapping each slice. Create an even layer covering the bottom of the dish. Pour half of the egg and milk mixture over the first layer of zucchini, ensuring it reaches all corners of the dish.
Add half of the sliced scamorza or mozzarella cheese, distributing it evenly across the surface. Create a second layer of zucchini slices, again slightly overlapping. Pour the remaining custard mixture over the second layer, then top with the remaining cheese slices.
Baking to Perfection
Place the assembled gratin in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set. The gratin should be firm to the touch and slightly puffed when done.
If the top is browning too quickly, cover loosely with aluminum foil for the last 10 minutes of baking. The internal temperature should reach 70°C (160°F) when fully cooked.
Final Touches
Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This allows the custard to set completely and makes slicing easier. Garnish with fresh basil leaves if desired for a pop of color and aromatic freshness.
Serving and Storage
Serving Suggestions
This zucchini gratin serves 6-8 people as a side dish or 4-6 as a main course. It pairs beautifully with grilled meats, roasted chicken, or can be enjoyed on its own with a fresh green salad. The dish is equally delicious served hot from the oven or at room temperature, making it perfect for potluck dinners or picnics.
For an elegant presentation, cut the gratin into neat squares or rectangles using a sharp knife. Each piece should showcase the beautiful layers of zucchini and melted cheese.
Storage and Reheating
Leftover gratin can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or store in an airtight container. To reheat, place portions in a 160°C (325°F) oven for 10-15 minutes, or microwave individual servings for 1-2 minutes until heated through.
Nutritional Information
Per serving (serves 6):
- Calories: 185
- Protein: 12g
- Carbohydrates: 8g
- Fat: 13g
- Fiber: 2g
- Calcium: 280mg
- Vitamin C: 25mg
Recipe Tips and Variations
Ingredient Substitutions
If scamorza cheese isn’t available, substitute with mozzarella, fontina, or even gruyere for different flavor profiles. Greek yogurt can replace some of the milk for a tangier taste and added protein.
Flavor Enhancements
Consider adding minced garlic to the custard mixture, or layer in some caramelized onions between the zucchini slices. Fresh herbs like thyme, oregano, or rosemary can be incorporated for additional Mediterranean flavors.
Make-Ahead Options
This gratin can be assembled up to 24 hours in advance and refrigerated before baking. Simply add an extra 10-15 minutes to the baking time if cooking from cold. This makes it an excellent choice for entertaining or meal prep.
Troubleshooting Common Issues
If your gratin turns out watery, ensure you’ve properly salted and drained the zucchini slices. The salt-drawing process is essential for removing excess moisture. Additionally, avoid overcrowding the layers, as this can trap steam and create a soggy texture.
For a more golden top, brush the surface with a beaten egg yolk mixed with a tablespoon of milk before the final 10 minutes of baking. This creates a beautiful, glossy finish that’s restaurant-worthy.
Conclusion
This zucchini gratin recipe transforms humble zucchini into an extraordinary dish that celebrates the vegetable’s natural sweetness and versatility. The combination of creamy custard, melted cheese, and tender zucchini creates a harmonious blend of flavors and textures that’s both satisfying and sophisticated. Whether you’re looking to use up an abundance of garden zucchini or simply want to try something new, this recipe delivers impressive results with minimal effort.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 6-8 people