Garlic Parmesan Zucchini Gratin

Name: Garlic Parmesan Zucchini Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italy
Ingredients: 800 g of zucchini; 2 garlic cloves; 2 tbsp of olive oil; 50 g of parmesan (grated); 1 pinch of salt; 1 pinch of pepper (ground); 5 g of basil (fresh)

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A simple, flavorful zucchini gratin, ideal as a side dish or a light main. Zucchini rounds baked in the oven with garlic and Parmesan.

Total time: 45 min
Prep: 15 min
Cook: 30 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 7

servings

Estimated cost €5.00

For garnish

2 tbsp basilfreshoptional

Equipment

Mandolineor a knife
Gratin dish

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F.

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Wash the zucchini, then cut it into thin rounds with a mandoline or a knife. Salt lightly and let drain for , then blot dry with paper towels.

Peel and finely chop the garlic.

Lightly oil the bottom of a baking dish with some of the olive oil.

Arrange a first layer of zucchini rounds, slightly overlapping them. Season with salt and pepper, drizzle with olive oil, then add a little minced garlic and grated Parmesan.

Repeat, alternating layers of zucchini, garlic, Parmesan, salt, pepper and a drizzle of olive oil until you run out of ingredients.

Finish with a generous layer of Parmesan.

Bake for , until the zucchini is tender and the top is nicely golden.

If desired, put under the broiler for a few minutes to deepen the browning.

Sprinkle with fresh basil just before serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

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For dessert

Christmas Pandoro

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To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

250kcal

Protein10 g17%
Carbs15 g26%
Fat15 g57%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more golden gratin, put it under the broiler for a few minutes at the end of cooking. You can add a touch of light crème fraîche for extra creaminess.

Freezing : Can you freeze this recipe?

Yes

Very well once cooked, up to 3 months in airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Assemble the gratin the day before, cover and refrigerate. Bake on the day.

Reheating : How do you reheat it?

Oven: 15-20 min at 160-180°C. Microwave: 2-3 min at medium power. Air fryer: 10-15 min at 160°C for a crispy texture.

Variations

Put under the broiler for a few minutes to deepen the browning.
Sprinkle with fresh basil just before serving.
Serve as a side dish or as a light main.

Mistakes to avoid

Forgetting to draw the water out of the zucchini: salt it for 10 to 15 minutes and blot it dry.
Neglecting to overlap the rounds: layer them slightly.
Forgetting the last layer of Parmesan: it gives a nicely golden top.

Frequently asked questions

Why draw the water out of the zucchini?

Salt the rounds lightly and let them drain for 10 to 15 minutes, then blot them with paper towels: this keeps the zucchini from releasing too much water into the dish while baking.

How do you assemble the gratin?

Oil the dish, arrange a layer of overlapping rounds, season with salt and pepper, add a drizzle of olive oil, minced garlic and Parmesan, and repeat until you run out of ingredients.

How long do you bake the gratin?

Finish with a generous layer of Parmesan and bake for 25 to 30 minutes at 180 °C, until the zucchini is tender and the top is nicely golden, with a few minutes under the broiler if desired.

What do you serve this gratin with?

This simple gratin is served as a side with meat or fish, or as a light main with a salad. Sprinkle it with chopped fresh basil just before serving for extra freshness.