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–+ servings

Zucchini Gratin with Gruyère and Panko Breadcrumbs

A creamy and cheesy zucchini gratin topped withGruyère and crispy Panko breadcrumbs. A comforting side dish or vegetarian maincourse that’s as elegant as it is easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French-inspired
Servings 6
Calories 252 kcal

Ingredients
  

For the Vegetables:

  • 2 lb. 3-4 zucchini, sliced into ¼-inch pieces
  • 1 large bell pepper sliced
  • 1 large onion sliced
  • 1 tbsp ½ oz unsalted butter
  • Salt and pepper to taste

For the White Sauce:

  • 4 tbsp 2 oz unsalted butter
  • 4 tbsp all-purpose flour
  • 2½ cups milk room temperature, 2% preferred
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste

For the Topping:

  • 1 cup Panko breadcrumbs divided
  • 1 cup 2 ½ oz Gruyère cheese, shredded
  • 1 tbsp ½ oz unsalted butter

Instructions
 

  • Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or cooking spray and set aside.
  • Prepare the Vegetables : Heat 1 tablespoon of butter in a large skillet over medium heat. Add the sliced zucchini, bell peppers, and onions. Sauté for 5-7 minutes until slightly softened. Season with salt and pepper to taste. Transfer the cooked vegetables to the prepared baking dish and spread them evenly.
  • Make the White Sauce : In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in the milk, whisking continuously to avoid lumps. Cook for 5-7 minutes, or until the sauce thickens and coats the back of a spoon. Season with ground nutmeg, salt, and pepper. Remove from heat.
  • Assemble the Gratin : Pour the white sauce evenly over the sautéed vegetables in the baking dish. Sprinkle ¾ cup of the Panko breadcrumbs evenly over the top. Layer the shredded Gruyère cheese on top of the breadcrumbs.
  • Add the Final Topping : In a small skillet, melt 1 tablespoon of butter over medium heat. Stir in the remaining ¼ cup of Panko breadcrumbs and toast until golden brown. Sprinkle the toasted breadcrumbs over the cheese layer.
  • Bake the Gratin : Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.
  • Serve : Remove the gratin from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired, and enjoy!

Nutrition

Calories: 252kcal
Keyword Zucchini gratin
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