Creamy Zucchini Gratin Zucchini Recipes
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.
Servings: 6 servings
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.