Description
This Zucchini Gratin recipe offers a creamy, cheesy delight perfect for a comforting dinner. Featuring tender sautéed zucchini and onions layered with a rich cream sauce and melted Monterey Jack cheese, topped with crunchy Italian breadcrumbs and fresh parsley, it’s a luscious dish that brings out the best in simple ingredients.
Ingredients
Scale
Vegetables
- 1 1/2 pounds Zucchini, cut into 1/2 inch slices
- 1/2 cup Onion, diced
- 1 tablespoon Chopped Parsley (for garnish)
Dairy & Fats
- 4 tablespoons Butter (divided use)
- 1/2 cup Heavy Cream
- 3/4 cup Milk
- 2 cups Monterey Jack Cheese, shredded
Dry Ingredients & Seasonings
- 2 tablespoons Flour
- 1/4 teaspoon Dried Thyme
- Salt and Pepper, to taste
- 1/2 cup Italian Breadcrumbs
Other
- Cooking Spray (to grease the baking dish)
Instructions
- Preparation: Preheat your oven to 350°F. Gather and prepare all ingredients, slicing the zucchini into 1/2 inch slices and dicing the onion.
- Sauté Vegetables: In a large pan over medium heat, melt 2 tablespoons of butter. Add the sliced zucchini and diced onion, sautéing for 5-6 minutes until tender. Season with salt and pepper to your preference.
- Keep Warm: Transfer the cooked zucchini and onion mixture into a bowl and cover to maintain warmth while preparing the sauce.
- Make Roux: Wipe out the pan with a paper towel. Melt the remaining 2 tablespoons of butter in the same pan, then add the flour. Whisk continuously and cook for about 1 minute until the mixture is bubbly and lightly cooked to avoid a raw flour taste.
- Prepare Cream Sauce: Gradually whisk in the milk, cooking for 2-3 minutes until the mixture slightly thickens. Then stir in the heavy cream and dried thyme, seasoning with salt and pepper. Continue cooking for another 2 minutes until the sauce is smooth and cream slightly thickened.
- Assemble Gratin Layers: Lightly coat a 6-cup baking dish with cooking spray. Spread 1/4 of the creamy sauce evenly on the bottom. Layer 1/3 of the zucchini mixture over the sauce, drizzle another 1/4 of the sauce on top, then sprinkle with 1/3 of the shredded Monterey Jack cheese. Repeat the layering process twice more, finishing with cheese on top.
- Add Breadcrumb Topping & Bake: Sprinkle the Italian breadcrumbs evenly over the top of the final cheese layer. Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and breadcrumb topping is golden brown.
- Garnish & Serve: Remove the gratin from the oven and sprinkle with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can substitute Monterey Jack cheese with Gruyere or Mozzarella for a different flavor profile.
- For a lighter version, substitute heavy cream with half-and-half, although the gratin will be less rich.
- To keep breadcrumbs crunchy, toast them lightly before sprinkling on top.
- If zucchini is watery, sprinkle slices lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry before cooking.
- This dish pairs wonderfully with a simple green salad or crusty bread for a complete meal.
