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Zucchini Gratin

A delicious way to enjoy the produce of spring and summer! And all year when you can find that perfect zucchini.
5 from 5 votes
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American

Equipment

  • oven
  • casserole dish

Ingredients
  

  • 4 C zucchini, washed and sliced into thin rounds
  • 1 yellow or white onion, sliced thinly
  • salt and pepper to taste
  • 2 T butter
  • 1 T flour for gluten free: substitute 1/4 t. xanthan gum
  • 2 cloves garlic, minced
  • 1/2 C whipping cream or fat free half and half
  • 8 oz. grated swiss or gruyere cheese can be fat free versions, if needed
  • 1/2 C grated parmesan cheese

Instructions
 

  • Preheat oven to 375 degrees.
  • Butter inside of a 2 quart casserole dish.
  • Wash and slice zucchini into thin rounds- about 1/4" thick.
  • Thinly slice onions into rounds.
  • Alternate zucchini and onion in a circular pattern filling in the dish completely.
  • Salt and pepper to taste.
  • Melt butter in a small pan. Add minced garlic and flour and stir. Add cream and stir until it begins to thicken.
  • Pour over the top of the zucchini and onion.
  • Top with swiss or gruyere cheese and parmesan cheese.
  • Place in preheated oven for 45 minutes or until cheese is browned.

Notes

This is a delightful side dish when zucchini is plentiful. It can be made gluten free with substituting the xanthan gum for the flour. It's also KETO friendly for those looking for KETO sides.
NOTE: I have added the sauce BEFORE the cheese in the recipe and then in the photos have added it AFTER the cheese. I have done it both ways and both provide great results.
TIP: Feel free to add as much cheese as that dish needs.
 It's truly a delicious side dish!
Keyword gratin, zucchini