Zucchini Gratin

Why You’ll Love This Recipe

This gratin transforms simple zucchini into a decadent, cheesy delight that’s easy to prepare and perfect for any occasion. The mascarpone adds a silky creaminess, while the blend of cheeses creates a golden, bubbly topping. It’s low-carb, full of flavor, and a wonderful way to enjoy fresh vegetables with a gourmet touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 zucchini, sliced into rounds
• 1 onion, chopped
• 2 cloves garlic, chopped
• ½ cup grated Parmesan cheese
• 8 oz mascarpone cheese
• 1 large egg
• 2 oz cheddar cheese
• 2 oz mozzarella cheese
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant, about 4-5 minutes. Remove from heat.
3. In a mixing bowl, combine mascarpone cheese, egg, Parmesan cheese, salt, and pepper. Stir in the sautéed onion and garlic mixture.
4. In a baking dish, arrange a layer of zucchini slices. Spread a portion of the mascarpone mixture over the zucchini.
5. Sprinkle some cheddar and mozzarella cheese over the layer. Repeat layers until all zucchini and mascarpone mixture are used, finishing with a cheese layer on top.
6. Drizzle the remaining olive oil over the top layer.
7. Bake uncovered for 30-35 minutes, until the top is golden brown and bubbly, and zucchini is tender when pierced with a fork.
8. Remove from oven and let cool slightly before serving.

Servings and Timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Add fresh herbs like thyme or basil to the mascarpone mixture for extra flavor.
• Use Gruyere or fontina cheese in place of cheddar for a richer taste.
• Include sliced tomatoes between layers for added freshness.
• Add cooked bacon bits or pancetta for a smoky twist.
• Sprinkle breadcrumbs mixed with olive oil on top for a crunchy crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) covered with foil until warmed through or microwave individual portions until hot.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini is preferred to maintain texture, but thawed, well-drained frozen zucchini can be used.

Is mascarpone cheese necessary?

Mascarpone adds creaminess, but you can substitute with cream cheese or ricotta if needed.

Can I make this recipe dairy-free?

Use dairy-free cheese alternatives and plant-based mascarpone substitutes to make it dairy-free.

How do I prevent the gratin from becoming watery?

Salt the zucchini slices and let them sit for 10 minutes to draw out moisture, then pat dry before layering.

Can I prepare this dish ahead of time?

Yes, assemble in advance and refrigerate. Bake when ready, adding a few extra minutes if baking cold.

Can I add other vegetables?

Yes, eggplant or sliced mushrooms can be added for more variety.

How do I make the top extra crispy?

Broil the gratin for 2-3 minutes at the end of baking to crisp the cheese topping.

Can I use only one type of cheese?

Yes, but the flavor and texture will be less complex. A combination of cheeses offers the best results.

Is this recipe keto-friendly?

Yes, zucchini and cheeses make this a low-carb, keto-friendly dish.

Can I freeze leftover gratin?

Yes, freeze in an airtight container for up to 1 month. Thaw overnight and reheat thoroughly before serving.

Conclusion

Zucchini Gratin is a creamy, cheesy, and comforting dish that turns simple vegetables into a delicious, elegant side or light main course. With a rich blend of cheeses and fresh flavors, it’s a perfect choice for low-carb or keto diets and a guaranteed crowd-pleaser.

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