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This easy baked zucchini gratin recipe features tender slices of zucchini layered with leeks, parmesan, and crispy breadcrumbs for the perfect savory side dish.
If you’re like me, you love zucchini…but maybe you enjoy it even more when it’s dressed up just a little. That’s exactly what this easy baked zucchini gratin recipe does. By combining fresh zucchini with a flavorful topping of parmesan and breadcrumbs, this dish turns a basic vegetable into something very special.
What Is A Gratin?
A gratin is any baked dish with a browned topping. The crust is usually made from breadcrumbs and cheese. Parmesan is a classic choice. Some recipes include butter or olive oil and a few simple seasonings. What’s underneath the topping is usually thinly sliced vegetables or potatoes.The most important tip for a successful gratin is to slice your vegetables as evenly as possible, so everything bakes at the same rate. It’s also fun to arrange the slices in a pretty pattern. Try overlapping rows in a rectangular dish, or spiral the slices around in a round pan like I did here. This adds a touch of charm without much extra effort.
Easy Step-By-Step Instructions
- Preheat oven to 400°F.
- Spray a 9-inch round pie plate or an 8×8 inch baking dish with non-stick spray and set aside.
- Rinse and slice the leek thinly.
- Slice the zucchini diagonally into 3/8-inch thick rounds.
- In a large bowl, combine zucchini, leek, salt, pepper, and olive oil. Mix well.
- In a separate small bowl, mix together the breadcrumbs, parmesan, garlic powder, and parsley.
- Arrange half of the zucchini slices in a circular, overlapping pattern in the prepared pie plate.
- Scatter the leeks between and under the zucchini slices as best you can.
- Add a second layer of zucchini on top.
- Sprinkle the breadcrumb mixture evenly over the zucchini layers.
- Drizzle with a bit more olive oil.
- Bake for 30 minutes. If the topping browns too quickly, loosely cover with foil.
- Let the gratin rest for 5 to 10 minutes before serving.
Serving Suggestions
This baked zucchini gratin pairs beautifully with almost any main dish. Serve it alongside grilled chicken, baked fish, or a roasted beef tenderloin. It also makes a lovely addition to a summer potluck or Sunday dinner.
Tips For The Best Baked Zucchini Gratin
- If you want a more robust flavor, increase the garlic powder or sprinkle in some Italian seasoning.
- You can substitute the leek with a sliced green onion or a sweet Vidalia onion.
- Keep an eye on the topping. If it’s perfectly golden before the vegetables are tender, tent the dish loosely with foil.
- This recipe makes about 6 servings. To make a smaller batch, simply cut the ingredients in half and prepare one layer of zucchini.
- Choose slender zucchini or yellow squash about 2 to 2 1/2 inches in diameter. Extra-large zucchini won’t cook as evenly and are better suited for recipes like zucchini bread or muffins.
Make It Ahead
You can prepare this dish earlier in the day, cover it with foil, and refrigerate until you’re ready to bake. Let it sit at room temperature for about 20 minutes before putting it in the oven to ensure even cooking.
Baked Zucchini Gratin Recipe
Ingredients
- 1 leek (rinsed and sliced)
- 2 green zucchini (sliced diagonally)
- 2 yellow zucchini squash (sliced diagonally)
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- pepper to taste
- 3/4 cup fresh or panko bread crumbs
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon garlic powder
- fresh snipped parsley
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9 inch round pie pan or an 8 x 8 inch baking dish with non-stick spray. Set aside.
- Prepare the leek by rinsing well under cold running water. Let drain. Slice thinly.
- Cut the 4 zucchinis into diagonal slices about 3/8 inch thick.
- In a large bowl, combine the sliced leek, sliced zucchini, 1 teaspoon salt, pepper to taste, and 4 T. olive oil.
- Mix well with a large spoon or clean hands. Set aside.
- In a small bowl, combine bread crumbs, parmesan, garlic powder, and parsley. Set aside.
- In the prepared pie plate, arrange the zucchini in a circular pattern, overlapping the pieces. You will need two layers.
- Mix the leek in and under the layers as best you can. It will not be perfect!
- Top the zucchini layers with the bread crumb mixture.
- Drizzle with additional olive oil.
- Bake for 30 minutes.
- Watch closely and if topping browns too quickly, cover with aluminum foil.
- Remove from oven and let rest for 5 to 10 minutes.
- Serve as a side dish with fish, beef, or chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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This is a delicious recipe! I fixed it for a Father’s Day side dish and it was a huge hit. We lived the addition of leeks. Thank you Ann!
I used this recipe as a baseline to create something a little more comprehensive. I roasted a tray of grape tomatoes, a red onion, and tri-colored peppers. I layered a mix of the above on top of a layer of the zucchini, followed by a layer of combined melted butter, breadcrumbs, and shredded cheddar cheese. I got 3 sets, and topped the three’s combined layers with sliced Parmesan cheese and baked for 45 minutes in a large gratin crock. It was absolutely delicious. Thanks for the starter recipe!
Popular every time! A great way to use summer squash
Excellent recipe! Summer squash is abundant in my garden so I have made it several times.
Everyone that tasted it loved it!! It’s a keeper.
Absolutely delicious! A keeper recipe. Thank you Ann for another great
dinner option. Blessings!
This is simple and yummy! It’s a step up from my plain boiled version
I made this tonight, and used a sweet onion in place of the leek. It is FABULOUS!! Great recipe, easy, quick. I grade my recipes and this one received an A+.
It’s a favorite summer dish.