- Prep
- 25 min
- Cook
- 45 min
- Total time
- 70 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 290 kcal
Quick summary
“This zucchini gratin combines tender slices sautéed in olive oil and onion with a velvety bechamel sauce enriched with fresh heavy cream and parmesan cheese. Finished with a crispy breadcrumb and herb crust in the oven, it is a comforting classic side dish.”
What you need to know
- Pre-cooking the zucchini slices in the skillet eliminates part of the water from the pulp and avoids watery gratins.
- The bechamel sauce with fresh nutmeg and parmesan cheese thickens the vegetable layers without separating fat.
- The mixture of breadcrumbs and parmesan on top creates a crunchy barrier that contrasts with the soft and velvety interior.
Ingredients
Main
- units Medium zucchinis
- tablespoons Extra virgin olive oil
- tablespoons Unsalted butter
- tablespoons All-purpose flour
- ml Whole milk
- ml Fresh cream
- g Grated Parmesan cheese
- tablespoons Breadcrumbs
- cloves (finely chopped) Garlic
- unit (finely chopped) Cebola pequena
- teaspoon Noz-moscada ralada
- tablespoons Fresh chopped parsley
- tablespoon Chopped fresh thyme
- taste Salt
- taste Ground black pepper
Instructions
Principal
- Pré-aqueça o forno a 180°C (350°F). Wash the zucchini well and cut them into thin slices, about 2-3 mm thick. A mandoline can be very useful here.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, for about 3-4 minutes. Add the chopped garlic and cook for 1 more minute, taking care not to burn.
- Add the zucchini slices to the skillet, season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the zucchini are slightly soft but still firm. Set aside.
- For the bechamel sauce: In a medium saucepan, melt the butter over medium heat. Add the wheat flour and stir vigorously with a wire whisk for 1-2 minutes, forming a golden roux.
- Gradually, add the hot whole milk to the roux, stirring constantly to avoid lumps. Cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
- Remove the sauce from the heat. Incorporate the fresh heavy cream, 70g of grated parmesan cheese, nutmeg, chopped parsley, and thyme. Adjust the salt and black pepper to taste.
- In a medium baking dish (approx. 25x20 cm) baking dish, start assembling the gratin. Spread a thin layer of béchamel sauce on the bottom of the baking dish.
- Arrange a layer of zucchini slices over the sauce, covering it completely. Then, add another layer of bechamel sauce. Repeat the layers of zucchini and sauce until finishing with a generous layer of sauce.
- In a small bowl, mix the remaining 30g of grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the last layer of gratin sauce, forming the crust.
- Place the gratin in the preheated oven for 35-45 minutes, or until bubbling and the crust is well golden and crunchy.
- Remove from the oven and let rest for 5-10 minutes before serving. This helps the gratin set and makes it easier to cut into portions.
Chef's tips
- Cut the zucchini into uniform slices with a mandoline to ensure homogeneous cooking in all layers of the dish.
- Gradually add warm whole milk to the roux, whisking continuously to prevent lumps in the béchamel base.
- Bake for the first 20 minutes covered and finish for the last 15 to 20 minutes uncovered until a vibrant golden crust forms.
Variations
- Add Sicilian lemon zest to the bechamel to cut the milky greasiness and introduce fresh notes to the gratin.
- Add leek slices browned in olive oil along with the onion sauté for an elegant sweet note.
- Sprinkle chopped walnuts or toasted sunflower seeds on the breadcrumbs to intensify the crunchy texture of the crust.
Substitutions
- Zucchini can be combined with equal halves of pre-sautéed eggplant slices or Italian pumpkin slices.
- Fresh heavy cream can be replaced with boxed heavy cream or pasteurized cream in the same amount.
- Parmesan cheese can be replaced with Pecorino Romano cheese, finely grated Gouda cheese, or semi-cured Canastra cheese.
How to store
Keep in a covered container in the refrigerator for up to 3 days. Reheat in the oven at 180°C to restore the crispy cheese crust.
Can it be frozen?
We do not recommend freezing after baking, as the zucchini releases water and the consistency of the béchamel curdles when defrosting.
What to serve with
Pairs perfectly with grilled red meats, lemon chicken cutlets, aromatic white rice, and bitter green salad.
Frequently asked questions
How to prevent zucchini gratin from pooling water at the bottom of the baking dish?
Sauté the slices in the skillet before assembly to evaporate excess liquid and salt only at the end of the sauté.
Can I assemble the gratin the day before and just bake it the next day?
Yes, assemble the dish, cover with plastic wrap, and keep refrigerated; sprinkle the breadcrumbs only right before baking.
Is it necessary to peel the zucchinis to prepare the gratin?
Do not peel; the green peel maintains the structural integrity of the slices, adds vivid color, and provides fiber to the dish.
What is the best flour for the breadcrumb coating?
Panko breadcrumbs provide the crunchiest and golden crust, but common homemade breadcrumbs work well.
