Zucchini Frenzy! Makes A Good Gratin

As the summer vegetables ripen from the garden, my kitchen is in full swing of prepping, cooking, eating, and/or storing the harvest. Top on the list (right now in vegetable rotation) is zucchini. Shocker, I know!

Zucchini has become a “comfort food” around our household so when we run out of freezer zucchini (stored from last year’s harvest), we look forward to the fresh zucchini picked off the vine and ready to eat. Today’s post turned into a gratin dish. 

In case wondering minds want to know what qualifies a dish as a “gratin”, here’s how Wikipedia describes it: “Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. … A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.” So there you have it! And my recipe qualifies since it uses both breadcrumbs and grated cheese, and a shallow oven-proof container. 

Slice zucchini into coins.

Layer ingredients in gratin dish (or low-profile baking dish).

Add breadcrumb and cheese topping. 

Bake, bake, bake.

Oh so yummy results. A great vegetarian dish. 


Serves 4

Zucchini Gratin

Save RecipeSave Recipe


  • 3 - 3 1/2 cups zucchini (about 2 small) sliced into 1/4-inch-thick rounds
  • 3 large scallions, chopped
  • 1/4 cup red onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 sprig rosemary, leaves only*
  • 2 tablespoons olive oil, divided (I used basil infused olive oil)
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • 2 slices whole-wheat toast, crumbled
  • 1/4 cup Provolone cheese
  • 1/4 cup Asiago cheese
  • 1/4 cup Parmesan cheese
  • Freshly ground pepper


  1. PREP: preheat oven to 375° F. Butter or oil baking dish.
  2. Place squash, scallions, red onion, garlic and rosemary in prepared baking dish.
  3. Drizzle with 1 tablespoon olive oil and sprinkle with coarse sea salt. Toss until everything is coated.
  4. Bake uncovered for 30 minutes. Squash should be crisp tender.
  5. Remove from the oven and toss squash. Sprinkle with breadcrumbs and shredded cheeses.
  6. Drizzle the remaining olive oil over the top. Sprinkle with a pinch of salt and freshly ground pepper. Return pan to oven and bake until the crust is crisp and browned, about 18-20 minutes.


*Don't like rosemary? Substitute 1 teaspoon oregano or your favorite herb.


Calories: 224 cal
Carbohydrates: 13 g
Fat: 15 g
Sodium: 741 g
Cholesterol: 18 g
Protein: 12 g
Fiber: 2 g
Want more zucchini recipes to use with your abundant harvest? Search this website using “zucchini” in the search bar and check out my cookbook dedicated to zucchini recipes, “From Vine to Table: The Unexpected Joy of Zucchini’s Magic.”

Leave a Comment

Scroll to Top