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    Home » Side Dishes

    Zucchini Gratin

    Published: Jun 3, 2019 · Updated: Jun 3, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    This low carb cheesy zucchini gratin is a healthier alternative to potato gratin.  It’s a tasty side dish the family will enjoy.

    A simple low carb dish that is easy to make and makes a great dinner dish with minimum fuss.  You can bake this ahead then re-heat when you are ready to eat.   I find it hearty enough to eat by itself with a green side salad.  

    sliced zucchini baked in cheese

    What is in this Zucchini Gratin?

    I used a mixture of green and yellow zucchini for a colourful dish.  I find the yellow zucchini adds a touch of sweetness to It.  If you wanted a sweet side dish only use the yellow zucchini. 

    For the creamy cheese sauce, I used mascarpone instead of heavy cream for a thicker sauce.  You could use cream cheese for an extra creamy dish.

    I kept the seasoning very basic but adding herbs such as thyme or a dash of nutmeg would be a great addition to this dish.  Whatever you used to use in your potato gratin, throw it in this gratin too!

    zucchini slices baked in a cheese sauce

    How to make Zucchini Gratin

    Ensure that the zucchini slices are thin and even.  Mine were sliced about a quarter of an inch and held their shape well without becoming too limp and watery.

    Try to use fresh Parmesan cheese if you can get it for a strong taste.  You could use other cheese such as Gruyere, Fontina or Monterey Jack for other flavours.

    This dish could be turned into a cheesy zucchini bake if you spiralise the zucchini instead of slicing it.

    zucchini baked in a cheese sauce

    OTHER SIDE DISHES TO TRY:

    Baked Cabbage Wedges

    Chayote Gratin

    Cauliflower Cheese & Onion Croquettes

    Brussel Sprout & Cauliflower Gratin

    Cauliflower Cheese with Walnuts & Stilton

    Zucchini Gratin

    Angela Coleby
    A creamy zucchini gratin for an easy side dish.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Side Dish, Vegetarian
    Cuisine Vegetarian
    Servings 6 servings
    Calories 294 kcal

    Ingredients
     
     

    • 3 zucchini sliced into rounds
    • 1 onion chopped
    • 2 cloves garlic chopped
    • ½ cup Parmesan cheese grated
    • 8 oz Mascarpone cheese
    • 1 egg
    • 2 oz Cheddar cheese
    • 2 oz Mozzarella cheese
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon black pepper

    Instructions
     

    • Preheat the oven to 200C/400F degrees.
    • Heat the olive oil in a large frying pan on a medium heat. Add the onion and garlic and cook for 5 minutes.
    • Add the zucchini and cook until lightly golden on both sides.  
    • Season the vegetables with the salt and pepper.
    • In a bowl, beat the mascarpone with the egg until smooth.
    • Add the parmesan & Cheddar cheese and stir well.
    • Layer the vegetables in a baking dish.
    • Pour the cheese mixture over the zucchini and sprinkle the Mozzarella on top.
    • Bake for 30 minutes.

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information. 

    Nutrition

    Serving: 1servingCalories: 294kcalCarbohydrates: 5.4gProtein: 12.6gFat: 25.8gFiber: 1.3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Reader Interactions

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      Recipe Rating




    1. Zandra

      July 14, 2022 at 2:52 pm

      Is this something you can make ahead of time and if so how long can you keep it in the frig before cooking?

      Reply
      • Angela Coleby

        July 16, 2022 at 4:38 pm

        You could make this ahead of time and it should be okay in the fridge for about 4 hours before cooking.

        Reply
    2. Danielle

      April 18, 2022 at 9:55 pm

      Love this dish! So yummy and lots of compliments. Has anyone tried making a day or two ahead of time?

      Reply
    3. Kristen

      August 19, 2021 at 12:35 pm

      THIS IS DELICIOUS!!! I usually use cream and the mascarpone/egg/cheese mixture was a delicious, decadent change. I used a cheddar/gouda cheese blend instead of just cheddar, and omitted the mozzarella. I will definitely be making again!

      Reply
      • Angela Coleby

        August 19, 2021 at 5:51 pm

        Delighted you enjoyed it! I love the cheese blend you used too!

        Reply
    4. Ariana

      August 22, 2020 at 9:38 pm

      If you use heavy cream or cream cheese to make it cheesier what do you omit? Also how much of this do you use if you were to add the heavy cream or cream cheese? Do you add it with the regular recipe?

      Reply
      • Angela Coleby

        August 23, 2020 at 12:02 pm

        I would omit the mascarpone but keep the measurements the same for the swap.

        Reply
    5. Dana Lynch

      August 13, 2020 at 8:52 pm

      So yummy! My family that doesn’t usually like vegetables even liked.

      Reply
    6. Maxine Horn

      May 01, 2020 at 12:42 pm

      Adapted this, left out the onion but replaced with two leaks cut to same width as courgette / zucchini and replaced cheddar with Gouda, added two teaspoons of English mustard. Worked brilliantly as enhanced the tanginess of the sauce.

      Reply
      • Angela Coleby

        May 01, 2020 at 1:15 pm

        Sounds delicious!

        Reply
    7. Susan

      October 21, 2019 at 8:08 pm

      Where do you put the cheddar cheese?

      Reply
      • Angela Coleby

        October 21, 2019 at 10:28 pm

        In the cheese sauce with the Parmesan.

        Reply
    8. Kylie Squire

      June 26, 2019 at 6:06 am

      What do i do with the onion and garlic?

      Reply
      • Angela Coleby

        June 26, 2019 at 6:16 pm

        They are cooked first before the zucchini.

        Reply

    Trackbacks

    1. 30 Side Dishes to Elevate Your Summer Potluck - Making Time for Memories says:
      June 15, 2019 at 2:43 pm

      […] Zucchini Gratin | Divalicious Recipes […]

      Reply
    2. Turkey Broccoli Roulade - Divalicious Recipes says:
      June 3, 2019 at 4:21 pm

      […] this turkey broccoli roulade with a side of zucchini gratin, garlic roasted Parmesan broccoli or perhaps a pretty turnip […]

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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