Hearty Friendsgiving Zucchini Gratin with Crispy Topping (Print Version)

Hearty Friendsgiving Zucchini Gratin recipe to share with loved ones. Creamy, cheesy, and topped with crunchy breadcrumbs. Perfect for your next gathering!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 2 lbs fresh zucchini, thinly sliced (about 1/4-inch thick)
02 - 3 tablespoons unsalted butter
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 3 tablespoons all-purpose flour
06 - 1 cup chicken or vegetable broth
07 - 1 cup heavy cream

→ Flavor Boosters

08 - 1 teaspoon fresh thyme leaves, chopped
09 - Pinch of ground nutmeg
10 - 1 cup shredded Gruyere cheese (about 4 oz), divided
11 - 1/2 cup shredded Parmesan cheese (about 2 oz), divided
12 - Salt and freshly ground black pepper to taste

→ Crispy Topping

13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon olive oil

→ Optional Extras

15 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, let’s get those zucchinis ready! Wash them well, then slice them into even 1/4-inch thick rounds. I usually use a mandoline if I’m feeling fancy and want super uniform slices, but a sharp knife works just fine too. Lay them out on a few layers of paper towels, sprinkle with a generous pinch of salt, and let them sit for about 15-20 minutes. This draws out excess water, which is crucial for preventing a watery gratin. Trust me, I learned this the hard way after a very soupy first attempt!
02 - While the zucchini is doing its thing, grab a large, oven-safe skillet or a Dutch oven. Melt the butter over medium heat, then toss in your diced onion. Let it soften for about 5 minutes, until it's translucent and smells sweet. Then, add the minced garlic and cook for another minute until fragrant. Don't let it brown, or it'll taste bitter—I’ve done that, and it's a sad moment when your garlic turns from golden to gone. This is the base for our flavorful Hearty Friendsgiving Zucchini Gratin sauce!
03 - Now for the magic! Sprinkle the flour over your softened onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste. This is your roux, hon! Slowly, and I mean slowly, whisk in the chicken or vegetable broth, then the heavy cream, making sure there are no lumps. Bring it to a gentle simmer, stirring until it thickens slightly. It should coat the back of a spoon. Add the fresh thyme, a pinch of nutmeg, salt, and pepper here. Taste and adjust—this is where you make it yours!
04 - Once the sauce is thick and bubbly, take it off the heat. Stir in about two-thirds of your shredded Gruyere and Parmesan cheese until it's completely melted and smooth. This is where the sauce for your Hearty Friendsgiving Zucchini Gratin truly comes alive! The aroma is just incredible, making your kitchen smell like a fancy bistro. Make sure to stir well to avoid any cheesy clumps; we want pure, creamy bliss.
05 - Drain any excess water from your salted zucchini slices, patting them dry. Layer half of the zucchini slices in the bottom of your skillet or a 9x13 inch baking dish if you transferred the sauce. Pour half of the creamy cheese sauce over the zucchini, spreading it evenly. Repeat with the remaining zucchini and sauce. This layering ensures every bite of your Hearty Friendsgiving Zucchini Gratin is packed with flavor and creaminess. Sometimes I get a little messy here, but it’s all part of the home cooking charm!
06 - In a small bowl, combine the panko breadcrumbs with a tablespoon of olive oil and the remaining shredded Parmesan cheese. Sprinkle this mixture evenly over the top of the gratin. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the Hearty Friendsgiving Zucchini Gratin is bubbly around the edges and the topping is golden brown and crispy. Let it rest for 5-10 minutes before serving—it’s worth the wait, I promise!

# Notes:

01 - Always salt your zucchini and let it sit before baking; it prevents a watery gratin.
02 - For a truly golden, crispy topping, don't skip tossing the panko with olive oil.
03 - This gratin tastes even better the next day, so it's a fantastic make-ahead option.
04 - If you're short on time, you can prep the sauce a day in advance.

# Equipment Needed:

01 - Large oven-safe skillet or 9x13 inch baking dish
02 - mandoline (optional)
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 18g
Protein: 12g

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