Go Back

Zucchini Gratin

Chelsea Colbath
A simple side dish that's full of zucchini and Parmesan!
Print Pin It
TOTAL TIME: 30 minutes
Servings 4

Ingredients
  

  • 3 medium zucchini or summer squash
  • 2 Tablespoons olive oil divided
  • 1/2 teaspoon each of salt pepper, and garlic powder
  • 1/2 cup panko bread crumbs use GF if necessary
  • 1/2 cup grated Parmesan Romano, Asiago, or other hard cheese (I used a parm & Romano blend)
  • small handful of basil roughly chopped, for topping

Instructions
 

  • 1. Preheat oven to 400 degrees Fahrenheit.
  • 2. Slice off the ends of the zucchini, then cut them in half crosswise. Stand up each half, and slice them into thin strips, about 1/4 inch thick or less each. Nestle zucchini slices into a 3-quart or similar sized baking dish, so they are slightly overlapping. Sprinkle with salt, pepper, garlic, and 1 T olive oil.
  • 3. Bake zucchini for 15 minutes. Remove from oven and sprinkle cheese, breadcrumbs, and last 1 T oil on top. Return to the oven and bake another 15 minutes. Remove from the oven, top with basil, and serve.
  • 4. Gratin is best eaten the day it's made, though it's good both hot and ar room temperature. Leftovers should be kept in the fridge, and can be reheated in the microwave if necessary.