A simple zucchini gratin is one of my “go-to” side dishes that you can whip up for an everyday meal or serve to guests.
Even though I am mainly an ornamental gardener, I decided to share a recipe made with zucchini. It seems like anyone who grows this popular veggie receives a huge harvest, and are begging for others (me) to take some home.
In fact, I make this a couple of times a month. It’s easy, low carb and somehow seems like a decadent treat.
All you need besides the zucchini is oil and cheese. I do like to grate in a little garlic too, but it’s optional. You could substitute onions, scallions, shallots or just leave it out.
First I cut up the zucchini into 1/4 inch rounds. If you have a large zucchini you can slice the rounds in half.
Tip: To get evenly sliced rounds, turn the zucchini a little each time you cut a slice.
Saute the zucchini rounds in a pan to partially cook them first, and give them color.
Let them cool, and then arrange them in a greased baking pan or pie pan. Top with the cheese and bake.
Note: If you are in a hurry, skip the baking part, and just let them saute and little longer in the pan. Top with cheese, and let the heat of the zucchini melt the cheese. Then take the whole pan right to the table.
As I said, this is a regular at my house. We also enjoy Middle Eastern Stuffed Zucchini, another great low carb option, but more of a main dish.
Enjoy! You can never have too many zucchini recipes, right?
Simple Zucchini Gratin
Ingredients
- 2 medium zucchini
- 1 clove garlic finely chopped or grated
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Clean the zucchini and cut off the top and bottoms.
- Slice into 1/4 inch rounds. To keep them even, turn the zucchini 1/4 inch with every slice.
- Heat olive oil in a saute pan on medium heat
- Saute the zucchini for about 5 minutes, stirring occasionally, making sure they do not stick to the pan.
- Add garlic and saute until the zucchini are slightly tender about 1-2 more minutes.
- Remove and let cool.
- Preheat oven to 350 degrees
- In a pie pan or baking dish coat the bottom and sides with oil or vegetable spray. Arrange the zucchini in a pattern starting from the middle and working outwards.
- Top with Parmesan cheese and bake for 15 minutes in the oven or until the cheese starts to brown.
- Remove and serve.
Jami says
June 27, 2017 at 2:42 pmLove the zucchini and parmesan combo – and the simplicity of this recipe, Patti! I will definitely try this because I can control the crispness of the zucchini (I think I’ll broil and not bake…). 🙂
Patti Estep says
June 29, 2017 at 7:39 amHi Jami,
Using a broiler is a great idea. Especially in the summer!
Have a great week!
Patti
Diane Williams says
June 27, 2017 at 11:30 amPinning this for later. Our zucchini is barely out of the ground. but we all know once those plants start producing Quick N Easy recipes like this are so great for summer eating. I love the idea of it as a steak grill side. Yum!
Patti Estep says
June 27, 2017 at 12:08 pmHi Diane,
If though I don’t grow it the local farm where I receive my CSA basket is already giving it to us so I’m sure it won’t be long before yours are ready for picking.
Thanks for stopping by,
Patti
Shelly says
June 27, 2017 at 11:09 amWhat a great zucchini recipe. I’m sure my family would love it too. I’m going to give it a try once our zucchini is producing for us.
Patti Estep says
June 27, 2017 at 12:06 pmHi Shelly,
I do hope you give it a try. It’s so quick and easy and if you are growing zucchini you will have plenty of opportunities.
Thanks for stopping by,
Patti
Marie Holmes says
June 27, 2017 at 9:15 amI love this recipe Patti. We used to serve this at Victoria Station restaurant back in my waitressing days. It specialized in prime rib. We didn’t serve many sides; but this one was very popular. We served the zucchini or sauteed mushrooms in small frying pans on wood trivets. The aroma moving through the dining room was just amazing. One of my more embarrassing memories of those days was stacking up three trivets and fry pans to make one less trip. I ending up losing control of the top pan; it slid right off the trivet and went skidding across the floor…..
I make this a lot in the summer. I just bump up the heat on the burner a little so they brown nice. Other than that my recipe is exactly the same as yours. I like the zucchini crisp tender.
Patti Estep says
June 27, 2017 at 9:27 amHi Marie,
Yum. I love prime rib and this zucchini side would certainly go well with it.
Thanks for sharing you fun story and your tip about browning the zucchini.
Hope you are enjoying your summer!
Patti