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Zucchini Augratin | Simple and Delicious

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Zucchini Augratin is a mouthwatering blend of tender zucchini slices, rich cream, and gooey melted cheese, all baked to golden perfection. This dish is a delicious way to enjoy summer zucchini and is incredibly easy to prepare, making it the perfect side dish for weeknight dinners or special occasions.

Zucchini-Augratin

While Zucchini Au Gratin offers a lighter, veggie-packed twist, it draws inspiration from the classic comfort foods of Scalloped Potatoes and Potato Au Gratin. These beloved dishes are known for their layers of thinly sliced potatoes, creamy sauce, and a crispy, cheesy topping that’s hard to resist.

Zucchini-Augratin-on-plate

Zucchini Au Gratin Ingredients

  • 3-4 medium zucchini, sliced into thin rounds
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for the topping)
Zucchini-Augratin-on-a-fork

Zucchini Augratin Recipe

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
  • Add the heavy cream and cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
  • Add the shredded cheddar cheese and grated Parmesan cheese to the skillet, stirring until the cheese is fully melted and the sauce is creamy.
  • Season the sauce with salt and pepper. Remove the skillet from heat.
  • In a greased baking dish, layer the sliced zucchini in rows, slightly overlapping the slices.
  • Pour the cheese sauce evenly over the layered zucchini, ensuring all slices are well-coated.
  • In a separate bowl, mix the panko breadcrumbs with the melted butter until the breadcrumbs are evenly coated.
  • Sprinkle the shredded mozzarella shredded cheese over the zucchini mixture in the baking dish, followed by the panko breadcrumb topping.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
  • Allow the dish to cool for a few minutes before serving. Enjoy!
  • saute-onions
  • add-cream-and-cream-cheese
  • add-cheese
  • Layer-Zucchini-in-a-baking-pan
  • top-zucchini-with-cheese
  • top-with-panko-bread-crumb
Remove-zucchini-augratin-from-oven

Tips & Tricks

  • You can add other vegetables like yellow squash, Summer Squash, sliced tomatoes, bell peppers, or mushrooms for added flavor and variety.
  • Fresh or dried herbs like thyme, rosemary, or basil can be added to the cheese sauce for an extra layer of flavor.
  • Feel free to experiment with different types of cheese such as Gruyère, Swiss, or Fontina to create unique flavor profiles.
  • This dish pairs well with grilled meats, roasted chicken, or fish. It also makes a great side dish for a holiday meal or family gathering.
zucchini-au-gratin-on-a-plate-with-fork

FAQs about Zucchini Augratin

Yes, you can substitute or add other cheeses based on your preference. Gouda, Gruyère, or even Swiss cheese would be excellent choices for adding extra flavor. Just make sure the cheese melts well for a smooth, creamy sauce.

Absolutely! You can prepare the Zucchini Au Gratin up to the point of baking, then cover and refrigerate it for up to 24 hours. When you’re ready to serve, simply bake it as directed, adding a few extra minutes to the baking time if it’s coming straight from the fridge.

To make this Zucchini Au Gratin gluten-free, simply Skip the topping or replace the panko breadcrumbs with a gluten-free alternative. You could also use crushed gluten-free crackers or gluten-free cornflakes for the topping.

Yes, you can substitute zucchini with other vegetables like yellow squash, eggplant, or even thinly sliced potatoes. Keep in mind that cooking times may vary slightly depending on the vegetable you choose.

Zucchini Au Gratin pairs well with a variety of main dishes, such as grilled chicken, roasted pork, or a juicy steak. It also works as a standalone vegetarian dish when served with a side salad or some crusty bread.

The zucchini should be tender when pierced with a fork, and the top should be golden brown. If the top is browning too quickly, you can cover the dish with foil for the remaining baking time to prevent over-browning.

Reheating: To reheat your Zucchini Augratin:

  1. In the Oven: Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish (if it’s not already in one), cover it with aluminum foil to prevent the top from over-browning, and heat for about 15-20 minutes, or until the dish is warmed through. For a crispier topping, remove the foil during the last 5 minutes of reheating.
  2. In the Microwave: For a quicker option, you can reheat individual portions in the microwave. Place a portion of the gratin on a microwave-safe plate, cover it loosely with a microwave-safe lid or paper towel, and heat on medium power for 2-3 minutes, or until hot. Be aware that reheating in the microwave might make the topping less crispy.
Zucchini-augratin
Zucchini-Augratin

Zucchini Augratin

Yield: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Zucchini Augratin is a mouthwatering blend of tender zucchini slices, rich cream, and gooey melted cheese, all baked to golden perfection. This dish is a delicious way to enjoy summer zucchini and is incredibly easy to prepare, making it the perfect side dish for weeknight dinners or special occasions.

Ingredients

  • 3-4 medium zucchini, sliced into thin rounds
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for the topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
  4. Add the heavy cream and cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
  5. Add the shredded cheddar cheese and grated Parmesan cheese to the skillet, stirring until the cheese is fully melted and the sauce is creamy.
  6. Season the sauce with salt and pepper. Remove the skillet from heat.
  7. In a greased baking dish, layer the sliced zucchini in rows, slightly overlapping the slices.
  8. Pour the cheese sauce evenly over the layered zucchini, ensuring all slices are well-coated.
  9. In a separate bowl, mix the panko breadcrumbs with the melted butter until the breadcrumbs are evenly coated.
  10. Sprinkle the shredded mozzarella cheese over the zucchini mixture in the baking dish, followed by the panko breadcrumb topping.
  11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
  12. Allow the dish to cool for a few minutes before serving. Enjoy!

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© Adventures of a Nurse
Cuisine: American / Category: Casserole

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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