Description
Easy Zucchini Au Gratin is a delicious, creamy, and cheesy vegetable side dish perfect for any meal. This dish features tender zucchini slices layered with a rich sauce and topped with a crispy, golden-brown cheese crust.
Ingredients
3-4 whole fresh zucchini Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.
1 tablespoon butter
2 garlic cloves minced
1/4 cup heavy whipping cream
4 oz cream cheese
1 cup shredded cheddar cheese Divided into 2 servings.
1/4 cup shredded parmesan reggiano cheese
1 teaspoon onion powder
salt and pepper to taste
1/2 cup shredded mozzarella cheese
Instructions
Preheat oven to 400 degrees.
Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
While the zucchini rests, prepare the filling for the dish. Heat a saucepan on medium heat and add the butter.
When melted, add the garlic and cook for a couple of minutes until fragrant.
Add in the cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.
Stir continuously until the cheese has melted.
Remove from the heat and set aside.
Arrange the zucchini in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.
Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella throughout the pan.
Bake (uncovered) for 30-35 minutes until golden brown. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.
Cool before serving.
Notes
If you allowed the zucchini to rest and your dish is still too watery, saute or grill the zucchini beforehand. It will add flavor and dry out the zucchini.
You can add Italian Seasoning (about 1 teaspoon) if you are looking for zest, or serving this with an Italian themed main dish.
You can use any cheese you wish. It’s up to you. I purchase block cheese and grate it myself. Pre-shredded cheese typically has preservatives and corn starch. It does not melt as well. Keep this in mind if you choose not to make the dish using my method.
You can make this using shredded zucchini or zucchini noodles if you wish.
You can reduce the amount of fat in the recipe by using low-fat cream cheese and cheese in the recipe. You can also lessen the amount of cheese used.
This is not a dish I would prep and make ahead because it will alter the texture of the cheese and it will harden.
- Prep Time: 15 minutes
- Cook Time: 30 minute
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg