Variation
Gluten-Free: Replace Panko with crushed gluten-free crackers or almond flour.
Side Dish · Vegetable · French-inspired
Zucchini Gratin With Gruyere And Thyme
This zucchini gratin features tender summer squash layered in a silky cream sauce topped with bubbly Gruyere cheese and fresh thyme.
Prep
15 min
Cook
35 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Prep the Squash
- 1
Degorge Zucchini
Place zucchini rounds in a colander, sprinkle with salt, and let sit for 10 minutes.
Tip: This prevents the gratin from becoming watery during baking.
How to Make Zucchini Gratin With Gruyere And Thyme
Total time: 50 min · Yields 6 servings
- 1
Preheat and Sauté
Preheat your oven to 200 C (400 F). Melt butter in a large oven-safe skillet over medium heat and sauté the onions until translucent, about 5 minutes.
- 2
Infuse the Cream
Stir the minced garlic, thyme leaves, and black pepper into the skillet. Pour in the heavy cream and bring to a light simmer for 2 minutes until slightly thickened.
- 3
Layer the Zucchini
Pat the zucchini rounds dry with a paper towel. Arrange them in the skillet in overlapping concentric circles or layers, ensuring they are well-coated in the cream mixture.
- 4
Add Cheese and Bake
Sprinkle the shredded Gruyere and Panko breadcrumbs evenly over the top. Transfer the skillet to the oven and bake for 20 to 25 minutes until the sauce is bubbling and the top is golden brown.
Chef's Tips
- Use a mandoline for perfectly even zucchini slices to ensure uniform cooking.
- Do not skip the salting step as zucchini holds a significant amount of water.
- Switch to parmesan if you prefer a sharper, saltier cheese profile.
What to Serve with Zucchini Gratin With Gruyere And Thyme
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside roasted chicken
- Pair with a crisp glass of Sauvignon Blanc
- Enjoy as a vegetarian main with a simple side salad
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Added Protein: Fold in 100 g of cooked pancetta or bacon bits before baking.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 175 C to maintain the crisp topping.
Further reading
Frequently asked questions
Why is my zucchini gratin watery?
Zucchini has high water content. To prevent a soggy gratin, salt the slices beforehand to draw out moisture and pat them dry thoroughly before cooking.
Can I make zucchini gratin ahead of time?
Yes, you can assemble the gratin up to 6 hours in advance. Keep it covered in the fridge and add the breadcrumbs just before sliding it into the oven.
What is the best cheese for a gratin?
Gruyere is ideal because it melts beautifully and offers a sophisticated, nutty flavor that pairs well with squash.
Do I need to peel the zucchini?
No, the skin provides structure and a vibrant green color to the dish. Just wash the exterior well before slicing.
Can I use yellow squash instead?
Absolutely. You can use all yellow squash or a mix of both for a beautiful color contrast.
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