Ina Garten Zucchini Au Gratin Recipe

This Ina Garten Zucchini Au Gratin is a creamy and cheesy recipe, which is made with fresh zucchini and nutty Gruyère cheese. It’s the perfect side dish for entertaining, ready in about 40 minutes.

Jump to Recipe

Ina Garten Zucchini Au Gratin Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 medium zucchinis, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil

How To Make Ina Garten Zucchini Au Gratin

1. Preheat Oven and Sauté Aromatics: Preheat your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until soft, then stir in the minced garlic and cook for one more minute until fragrant.
2. Cook the Zucchini: Add the thinly sliced zucchini to the skillet along with the salt, pepper, and nutmeg. Sauté for 8–10 minutes, stirring occasionally, until the zucchini is just tender.
3. Make the Cheese Sauce: Pour the heavy cream into the skillet with the zucchini and bring the mixture to a simmer. Remove the pan from the heat and stir in the grated Gruyère and Parmesan cheese until completely melted and the sauce is smooth.
4. Assemble the Gratin: Pour the creamy zucchini mixture into a buttered baking dish and spread it into an even layer.
5. Prepare the Topping: In a small bowl, toss the panko breadcrumbs with the olive oil until they are lightly coated.
6. Bake: Sprinkle the oiled breadcrumbs evenly over the top of the zucchini mixture. Bake for 20–25 minutes, or until the sauce is bubbly and the topping is golden brown.
7. Rest and Serve: Let the gratin rest for a few minutes before serving. This allows the sauce to set slightly.

Recipe Tips

• How to prevent a watery gratin? Zucchini holds a lot of water. To prevent a watery dish, you can salt the sliced zucchini and let it sit in a colander for 15-20 minutes before cooking. Pat it dry with paper towels to remove the excess moisture.
• How do I get the crispiest topping? For an extra-crispy, golden-brown top, switch the oven to the broil setting for the last 2-3 minutes of cooking. Watch it very closely to ensure it doesn’t burn.
• Why is it important to use high-quality cheese? The flavor of the gratin comes largely from the cheese. Using a good quality, nutty Gruyère and real Parmesan will make a significant difference in the final taste.
• Why let the gratin rest before serving? Letting the dish sit for 5-10 minutes after it comes out of the oven allows the creamy sauce to thicken and set, making it easier to serve.

What To Serve With Zucchini Au Gratin

This rich and creamy side dish pairs wonderfully with a variety of main courses.

• Roasted chicken, grilled steak, or pork chops
• Baked salmon or pan-seared shrimp
• A simple arugula salad with a lemon vinaigrette
• Crusty bread for soaking up the sauce

How To Store Zucchini Au Gratin

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. Freezing is not recommended, as the texture of the zucchini and the cream sauce can become watery upon thawing.

Zucchini Au Gratin Nutrition Facts

• Calories: 350 kcal
• Protein: 12g
• Fat: 30g
• Carbohydrates: 10g
• Sodium: 700mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Halibut with Herb Butter – A Simple and Elegant Seafood Dish Recipe
• Ina Garten Chicken and Dumplings Recipe