When you’re looking for a creamy, cheesy side dish that highlights the fresh flavors of your garden, this Creamy Fresh Garden Zucchini Gratin is the perfect choice. It combines tender zucchini with a rich blend of coconut cream (or cow’s milk cream) and two types of cheese for a dish that’s both satisfying and full of wholesome ingredients. Whether you’re serving this alongside a main course or as a standalone comfort dish, this gratin offers the perfect balance of texture and flavor. Let’s dive into the recipe!
Ingredients:
- 2 tablespoons ghee, unrefined organic coconut oil, tallow, avocado oil, or olive oil (divided)
- 1 large sweet onion, chopped
- 4 fresh garlic cloves, minced
- ½ cup unsweetened coconut cream or grass-fed cow’s milk cream
- ¼ cup freshly grated parmesan cheese
- 4 medium zucchini, sliced into ⅓-inch rounds
- ½ cup freshly shredded cheddar, gouda, or mozzarella cheese
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a little bit of the chosen fat (ghee, oil, or butter) to prevent sticking.
- Sauté the Onion and Garlic: Heat 1 tablespoon of your selected cooking fat (ghee, oil, etc.) in a skillet over medium heat. Add the chopped sweet onion and sauté for about 3-4 minutes, or until the onion turns translucent and soft. Add the minced garlic and cook for an additional minute, stirring continuously to avoid burning the garlic. Once fragrant, remove from heat and set aside.
- Prepare the Creamy Sauce: In a medium bowl, whisk together the unsweetened coconut cream (or cow’s milk cream) with the freshly grated parmesan. The parmesan will add a salty richness, so taste before adding too much salt.
- Layer the Zucchini: In your prepared baking dish, arrange a layer of sliced zucchini rounds. Sprinkle a portion of the sautéed onion and garlic mixture on top of the zucchini. Continue to layer the zucchini and the onion mixture until all the zucchini is used up.
- Add the Creamy Mixture: Pour the creamy parmesan mixture evenly over the layered zucchini and onions, making sure the sauce seeps between the layers for full flavor.
- Top with Cheese: Sprinkle the freshly shredded cheddar, gouda, or mozzarella cheese evenly over the top of the gratin. The cheese will melt into the creamy layers and create a golden, bubbly crust.
- Bake the Gratin: Seal the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the zucchini is tender and the cheese on top is bubbly and golden brown.
- Serve: Once baked, let the gratin rest for about 5 minutes to set. Serve hot as a delicious side dish alongside grilled meats, roasted vegetables, or simply enjoy it on its own for a comforting, creamy treat.
Conclusion:
This Creamy Fresh Garden Zucchini Gratin is a delightful way to make the most of fresh zucchini. The blend of coconut cream (or cow’s milk cream) and cheese creates a creamy, cheesy dish that’s balanced by the tender zucchini and savory onions. Whether you’re looking to add something special to your dinner table or use up an abundance of garden zucchini, this gratin is sure to impress with its rich, satisfying flavors. Perfect for any occasion, it’s a simple yet indulgent recipe you’ll want to make again and again!