Baby Zucchini Gratin / Katie Workman
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Baby Zucchini Gratin

15 minutes into the oven, and 45 minutes of hands off time. This simple, cheesy gratin turns anything into a seriously classy meal.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, French
Servings: 8 People
Calories: 244kcal
Author: Katie Workman


  • 1 cup heavy cream
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds baby zucchini trimmed and very thinly sliced
  • 1 ½ cups grated Gruyere


  • Preheat the oven to 375°F. Lightly butter a shallow 2 quart baking dishes, or spray with nonstick cooking spray.
  • In a large bowl whisk together the cream, garlic, shallots, thyme, salt and pepper. Add the sliced zucchini and use a rubber spatula to combine until the zucchini is all well coated with the cream mixture. Turn the zucchini into the prepared baking pan. Sprinkle the grated cheese on top.
  • Bake for about 45 minutes until the cheese is nicely browned and the casserole is bubbling around the edges. Let sit for about 5 minutes then serve hot.


Calories: 244kcal | Carbohydrates: 7g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 391mg | Potassium: 831mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 59mg | Calcium: 305mg | Iron: 1mg