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baked best vegetable gratin recipe

Best Vegetable Gratin Recipe

This is the best vegetable gratin recipe! Full of flavor, with a crunchy topping, this is the perfect side dish to accompany any summer meal.
Course Side Dish
Cuisine American
Keyword vegetable gratin
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings 6 servings
Author Ann Drake


  • 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


  • Preheat oven to 400 degrees F.
  • Spray a 9 inch round pie pan 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.