This zucchini gratin combines thinly sliced zucchini or summer squash with a creamy, cheesy, herb-infused sauce and covers the whole she-bang in tangy goat cheese. You’re welcome.
Adapted from Laura Washburn | Home Cooked Comforts: Oven Bakes, Casseroles, and Other One-Pot Dishes | Ryland Peters & Small, 2020
A classic of French home cooking, this gratin includes a topping of tangy goat cheese. If you grow your own herbs, add whatever is on offer: savory, marjoram, oregano, or any other soft-leaved herb, the more the merrier. This is perfect, simply served with a mixed salad of lettuce and ripe tomatoes and a big basket of fresh crusty bread.–Laura Washburn Hutton
Zucchini Gratin FAQs
Can I make this in individual serving dishes?
Definitely. Divide the zucchini and cream mixture between four individual gratin dishes, assemble as directed in the recipe. Bake until golden brown on top, about 25 minutes.
Can I use other types of squash in this gratin?
Yes. Yellow summer squash, patty pan, crookneck, or delicata would work well. Just be certain that you’re slicing your squash into very thin pieces, as the recipe instructs.
Are zucchini the same thing as courgettes?
Yes, they’re the exact same thing. Courgette is simply what the fruit is commonly known as in France and Britain.
Zucchini Gratin with Fresh Herbs and Goat Cheese
Although this zucchini gratin with fresh herbs and goat cheese has a fancy-sounding name, it’s really just an easy, cheesy, baked zucchini casserole. It’s an excellent way to use up a glut of summer squash.
Preheat the oven to 375ºF (190°C).
Butter a 9 1/2-inch (24-cm) round, deep-sided baking dish.
In a small bowl, whisk the cream, parsley, chives, nutmeg, and a pinch each of salt and pepper together. Add half of the Gruyère, mix to combine.
If you prefer a slightly thicker sauce in your zucchini gratin, lay the zucchini slices on paper towel, sprinkle with salt, and let them rest for 15 minutes so that they release some liquid. Pat dry before proceeding with the recipe.
Arrange half of the zucchini slices, overlapping if necessary, in the prepared baking dish, sprinkle with the remaining Gruyère, and season with a little salt. Top with the remaining zucchini slices, season again, and pour over the cream mixture. Crumble the goat cheese over the top.
Bake until browned, about 45 minutes. Let rest for 5 minutes before serving. Serve with a mixed salad and plenty of crusty bread, if desired.
Serving: 1portionCalories: 414kcal (21%)Carbohydrates: 7g (2%)Protein: 16g (32%)Fat: 37g (57%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 104mg (35%)Sodium: 283mg (12%)Potassium: 540mg (15%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 2140IU (43%)Vitamin C: 37mg (45%)Calcium: 319mg (32%)Iron: 2mg (11%)
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Originally published August 31, 2022
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