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
Make the Cheese Sauce: Preheat the oven to 375°F. Melt the butter in a skillet and sauté the onion until tender. Add the garlic and cook for another minute. Stir in the heavy cream and cream cheese until smooth, then add the cheddar and Parmesan. Season with salt and pepper.
Layer the Zucchini: Arrange the sliced zucchini in a greased baking dish, slightly overlapping the slices. Pour the cheese sauce evenly over the top.
Add the Topping: Sprinkle the mozzarella over the zucchini. Combine the panko with the melted butter and sprinkle over the cheese.
Bake: Bake for 25–30 minutes, until the zucchini is tender and the topping is golden brown.
Rest: Let the casserole cool for a few minutes before serving.
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.
Questions Readers Ask Most
More Side Dishes I Love
Zucchini Au Gratin
Creamy, cheesy Zucchini Au Gratin topped with crispy buttery panko breadcrumbs.
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
