Zucchini Au Gratin is a creamy, cheesy side dish made with tender zucchini, a rich cheddar and Parmesan cheese sauce, and a crispy buttery panko topping. It’s baked until bubbly and golden for an easy way to use fresh zucchini.
This is a great recipe when I have plenty of zucchini and want something besides the usual sautéed or roasted vegetables. The creamy cheese sauce and crunchy topping turn simple zucchini into a comforting side dish.
Why I Love Zucchini Au Gratin
About the Ingredients ⭐
- Zucchini: Slice the zucchini into thin, even rounds so it cooks evenly and becomes tender while baking.
- Butter: Used for sautéing the onion and garlic, with additional melted butter for the crispy topping.
- Onion & Garlic: Add savory flavor to the creamy cheese sauce.
- Heavy Cream: Creates the rich, creamy base for the sauce.
- Cream Cheese: Helps thicken the sauce and makes it extra creamy.
- Cheddar & Parmesan: Add plenty of sharp, savory cheese flavor.
- Mozzarella: Melts beautifully over the zucchini for a gooey, cheesy finish.
- Salt & Pepper: Simple seasonings that bring out the flavors of the zucchini and cheese.
- Panko Breadcrumbs: Give the top of the casserole a light, crispy crunch.
Be sure to check out the full recipe and ingredient list below
How to Make Zucchini Au Gratin
- 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!
Tips I Found Helpful 💙
- Slice the zucchini evenly. Thin, even rounds cook at the same rate and give the dish the best texture.
- Don’t overcook the zucchini before baking. You want it tender after baking, not soft and mushy.
- Use softened cream cheese. It melts into the sauce much more smoothly without leaving lumps.
- Let it rest before serving. Give the Zucchini Au Gratin about 5–10 minutes to cool so the creamy sauce can thicken slightly.
Frequently Asked Questions
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Yield: 6
Zucchini Au Gratin
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Creamy, cheesy Zucchini Au Gratin topped with crispy buttery panko breadcrumbs.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
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
- 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 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!
Notes
Slice the zucchini into thin, even rounds so it cooks evenly. Use softened cream cheese for a smooth sauce and avoid overcooking the zucchini before baking. Let the finished dish rest for 5–10 minutes before serving so the sauce can thicken slightly.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 847Total Fat: 60gSaturated Fat: 35gUnsaturated Fat: 25gCholesterol: 173mgSodium: 1743mgCarbohydrates: 42gFiber: 2gSugar: 6gProtein: 34g
