This Zucchini Gratin with Gruyère and Panko Breadcrumbs is the perfect combination of creamy, cheesy, and crispy textures. Layers of tender zucchini, bell peppers, and onions are topped with a rich white sauce, melted Gruyère cheese, and golden panko breadcrumbs. Whether you’re looking for a satisfying side dish or a light vegetarian main course, this recipe is a guaranteed crowd-pleaser!
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!
Conclusion:
This Zucchini Gratin with Gruyère and Panko Breadcrumbs is a decadent yet simple dish that pairs beautifully with roasted meats, a fresh green salad, or crusty bread. The creamy white sauce, cheesy Gruyère topping, and crispy breadcrumbs elevate humble zucchini into a truly delicious dish. Perfect for dinner parties or family meals, it’s a dish that everyone will love!
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.
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!