Cheesy Zucchini Au Gratin

This zucchini au gratin recipe is so delicious! With its creamy, cheesy sauce, this healthy and hearty dish is a crowd-pleaser at any gathering, from summer potlucks to holiday meals.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Keyword: side dish, summer, vegetable

Servings: servings

Calories: 363kcal

Author: Laura

Equipment

saucepan
Food processor optional
Grater
8 x 11 casserole baking dish or oval au gratin dish

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups whipping cream
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
½ cup gruyere cheese
6 small zucchini sliced 1/4 inch thick
Fresh chives for garnish chopped, optional

Instructions

Preheat oven to 400 degrees F.
Slice the zucchini or use a food processor to cut them into thin ¼ inch slices.
Use the food processor or grater to grate the cheese.
Grease an 8 x 11 dish or 2-quart au gratin dish and set aside.
In a small saucepan, melt the butter. Once melted, whisk in the flour, garlic powder, salt and pepper. Let simmer for about 30 seconds until thickened, whisking constantly.
Slowly add in the whipping cream and simmer for a few minutes until thickened.
Remove the saucepan from heat and add half the parmesan cheese and stir until mixed in.
Arrange half the zucchini on the bottom of the casserole dish, overlapping each other.
Spread half of the sauce on top of the zucchini, then sprinkle half of the gruyere and mozzarella cheeses evenly on top of the sauce.
Repeat the layers, then top with the remaining parmesan cheese.
Bake on 400 degrees for 25 minutes, until the zucchini is fork tender and the top of the cheese starts to brown.
Sprinkle with chopped chives and serve warm.

Notes

Brie or cheddar could be used as a substitute for any of the other cheeses.

Nutrition