Our garden is showering us with zucchinis of different sizes, and this is probably the first time we are eating this much zucchini on repeat. Gratin is my go-to way to use veggies in a delicious creamy way that even kids who runs away from vegetables will go for second servings. And Zucchini gratin is a low carb, baked casserole dish. I had to also add some of the flowers on top for the sweet note.
Zucchini Gratin needs just few everyday ingredients
ZucchinigarlicButterFlourMilk/creamChicken bouillon cube (adds a lovely flavor but totally optional)NutmegEverything bagel spice mix ( You can switch it with any other choice of spices you have)BreadcrumbsCheese (We used mozzarella)
Steps to prepare:
Here are the easy steps to prepare the Zucchini Gratin:
Start by sautéing the sliced zucchini just for a while with some garlic. Don’t cook for too long as it will be baked in the oven with the sauce.
Simultaneously prepare the white sauce with cheese. Mix the white sauce with the zucchini and layer it on a baking casserole or cast-iron skillet. (Make sure to grease the dish with some butter)
Scatter more cheese on top and breadcrumbs. If you are using zucchini blossoms, layer those too.
Bake 350 F for about 30 minutes.
One important point is to make you thinly slice the zucchini, so it layers neatly and cooks evenly. Also, not down the slices in the sauce because as it bakes the zucchini will release water and then will the dish too watery. I like to keep the sauce just enough to coat the zucchini and as it bakes, everything come together neatly without being overloaded in a soupy situation. Zucchini Gratin is a light summer meal and we eat just as is, but you like some carb, pair with few slices of bread or keep it healthy by pairing some salad on the side.
Try this Asparagus Gratin!
Baked Eggs Three Ways
Chicken Enchiladas with Green Chutney
