I cook this creamy bake when dinner needs calm and comfort. I slice the zucchini thin. I let the slices sit with a light shake of salt. The water leaves. The texture stays firm. The top turns golden and crisp. The inside stays soft and warm. We pass the pan around the table and no one waits long. This is my kind of cozy. It leans on simple things. Fresh zucchini. Cream. Eggs. Garlic. A small pinch of nutmeg. A gentle rain of cheese. The method stays easy and clear. Mix. Layer. Bake. Rest. Eat. That is it. I wrote this for busy nights and slow weekends. The flavor pairs with roast chicken or a green salad. It tastes great the next day. You can riff as you like. Add herbs. Swap the cheese. Try more pepper. It lives in my list of Zucchini Recipes and plays nice with courgette recipes, zucchini quiche recipes, zucchini relish recipes, zucchini dessert recipes, zucchini recipes dessert, and even friends who love cauliflower au gratin recipes.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Zucchini Gratin Recipe
- 3) Ingredients for Creamy Zucchini Gratin
- 4) How to Make Creamy Zucchini Gratin
- 5) Tips for Making Creamy Zucchini Gratin
- 6) Making Creamy Zucchini Gratin Ahead of Time
- 7) Storing Leftover Creamy Zucchini Gratin
- 8) Try these Side Dishes next
- 9) Creamy Zucchini Gratin
- 10) Nutrition
1) Key Takeaways
I lean on fresh zucchini and pantry basics. The bake turns creamy inside and crisp on top. The steps stay short and clear.
This dish sits in my list of Zucchini Recipes. The slices stay tender. The flavor rides with garlic and nutmeg and cheese.
We make it for weeknights and for guests. Leftovers reheat well. The method welcomes small swaps without fuss.
2) Easy Creamy Zucchini Gratin Recipe
Zucchini Recipes help on busy nights. Zucchini Recipes shine when comfort meets ease. I slice the squash thin. I blot the slices dry. I build simple layers that bake into a soft center with a gentle golden lid. The scent drifts out. Garlic whispers. Cheese melts. We hover near the oven like kids near a campfire.
The flavor sits clean and warm. Courgette recipes often feel light. This one feels balanced. The cream holds the eggs. The eggs hold the slices. The nutmeg lifts the dairy. I use gruyere for a nutty pull. Parmesan gives a salty edge. Each bite tastes steady and kind.
Linda writes this for Cook Daily Recipe at https://www.cookdailyrecipes.com. Fans of zucchini quiche recipes and zucchini relish recipes will like this base. Friends who ask for zucchini dessert recipes or zucchini recipes dessert may still steal seconds. Even folks who love cauliflower au gratin recipes nod and reach for more.
3) Ingredients for Creamy Zucchini Gratin
Zucchini I use firm medium squash. I slice thin for even baking. Thin slices nest well and set a tender bite.
Olive oil I brush the dish so the first layer will not stick. A light coat helps the edges turn deep gold.
Onion I chop it small. A quick soften in a pan builds sweet notes. This step stays optional yet nice.
Garlic I mince two cloves. The heat tames the sharpness. The flavor rounds the cream.
Heavy cream The base needs body. Cream gives it. The custard holds shape and stays silky.
Eggs Two large eggs bind the sauce. The slices stay neat when we serve.
Gruyere or Emmental I grate it fresh. The melt feels smooth. The taste brings gentle nuttiness.
Parmesan A small shower on top builds a crisp lid. The salt works with the cream.
Thyme Fresh leaves add a woodsy hint. Dried thyme works in a pinch.
Nutmeg Just a pinch. It wakes the dairy without stealing the show.
Salt and black pepper Season in steps. Taste at the end and adjust.
4) How to Make Creamy Zucchini Gratin
Step 1 Heat the oven to 180 C. Brush a medium baking dish with olive oil. This prevents sticking and helps browning.
Step 2 Slice the zucchini thin. Toss with a light sprinkle of salt. Wait a few minutes. Pat dry so the bake will not weep.
Step 3 Whisk cream and eggs with garlic and nutmeg. Add salt and pepper. Keep the mix smooth and pale.
Step 4 Layer zucchini in the dish. Pour some custard. Add a handful of cheese. Repeat the layers. Finish with cheese on top.
Step 5 Bake for about forty minutes. The top turns deep gold. The center feels tender when you tap the dish.
Step 6 Rest the gratin for ten minutes. The sauce settles. Scatter thyme. Serve warm and enjoy.
5) Tips for Making Creamy Zucchini Gratin
Salt the slices then blot them well. Less water means better set. This keeps the custard smooth and the edges crisp.
Grate the cheese fresh. The melt feels cleaner. The pull tastes richer. This small touch lifts simple zucchini dishes within Zucchini Recipes.
Let the bake rest before cutting. Ten minutes makes neat squares. Pair with a green salad or roast chicken. Share with friends and smile.
6) Making Creamy Zucchini Gratin Ahead of Time
I prep in the morning. I slice and salt the zucchini. I mix the custard. I keep both cold. Near dinner I assemble and bake.
For a front loaded plan bake it early. Cool to room temp. Chill covered. Warm later until hot and bubbly. The top regains its crunch.
This approach fits busy weeks and summer zucchini meals. The flavor holds. The texture stays kind. The house smells like comfort again.
7) Storing Leftover Creamy Zucchini Gratin
Pack leftovers in a tight container. Chill for two days. Reheat in a warm oven so the top turns crisp once more.
Microwave works for speed. The crust softens a bit. A quick broil brings back a little bite.
We like it with eggs in the morning. We tuck it into a lunch box with a simple salad. Zucchini Recipes do not waste a thing.
8) Try these Side Dishes next
9) Creamy Zucchini Gratin
Creamy Zucchini Gratin Zucchini Recipes
Ingredients
- 1 kg zucchini sliced thin
- 1 tbsp olive oil for the dish
- 1 small onion finely chopped optional
- 2 cloves garlic minced
- 250 ml heavy cream
- 2 large eggs
- 120 g grated gruyere or emmental
- 30 g grated parmesan for the top
- 1 tsp thyme leaves or 1 tsp dried thyme
- Pinch nutmeg
- Salt and black pepper
Instructions
- Heat oven to 180 C. Brush a medium baking dish with olive oil.
- Pat zucchini dry after a light season with salt.
- Whisk cream eggs garlic nutmeg salt and pepper in a bowl.
- Layer zucchini in the dish. Pour some cream mix. Add a handful of cheese. Repeat the layers. Finish with cheese on top.
- Bake 35 to 40 minutes until the top looks deep gold and the center feels tender.
- Rest 10 minutes so the sauce settles. Scatter thyme. Serve warm.
10) Nutrition
One serving offers balance. About two hundred ten calories. A gentle mix of protein fat and carbs. The cheese brings calcium. The squash brings fiber.
Sodium stays moderate with a light hand on salt. Pepper adds lift without weight. The custard carries nine grams of protein in an easy bite.
We eat with care and joy. This dish fits a calm table. It sits well with the rest of a simple meal and leaves room for fruit.
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