Zucchini Gratin
Zucchini Gratin
Ingredients
For the Béchamel Sauce
- 2 tablespoons butter
- 2 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pinch nutmeg
- 1 pinch black pepper
- 4 ounces cheddar cheese, shredded
For Assembly
- 1 teaspoon olive oil, as needed, for greasing
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Slice the 2 medium zucchinis into thin rounds. Lay the zucchini slices on paper towels and sprinkle them with 1 teaspoon of salt. Allow them to sit for 10 minutes, then use additional paper towels to dab and press out as much moisture as possible from the zucchini. This step is crucial for preventing a watery gratin.
⏱️ 10 min
- 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 3
In a pan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Stir in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden.
⏱️ 2 min
- 5
Gradually whisk in 2 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency.
⏱️ 5 min
- 6
Season the béchamel sauce with a pinch of nutmeg and a pinch of black pepper.
⏱️ 1 min
- 7
Add 4 ounces of shredded cheddar cheese to the sauce and stir until it is completely melted and smooth.
⏱️ 2 min - 8
Lightly grease a baking dish with a little olive oil.
⏱️ 1 min
- 9
Arrange the prepared zucchini slices in a single layer (or slightly overlapping) in the bottom of the greased baking dish.
⏱️ 3 min
- 10
Pour the cheese sauce evenly over the zucchini slices, ensuring they are well coated.
⏱️ 2 min
- 11
Sprinkle 1/4 cup of grated Parmesan cheese over the top of the gratin.
⏱️ 1 min
- 12
Bake the gratin in the preheated oven at 375°F for 30 minutes, or until it is golden brown and bubbly.
⏱️ 30 min•🌡️ 375
- 13
Serve hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Gratin
For the Béchamel Sauce
- 2 tablespoons butter
- 2 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pinch nutmeg
- 1 pinch black pepper
- 4 ounces cheddar cheese, shredded
For Assembly
- 1 teaspoon olive oil, as needed, for greasing
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Slice the 2 medium zucchinis into thin rounds. Lay the zucchini slices on paper towels and sprinkle them with 1 teaspoon of salt. Allow them to sit for 10 minutes, then use additional paper towels to dab and press out as much moisture as possible from the zucchini. This step is crucial for preventing a watery gratin.
⏱️ 10 min - 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 3
In a pan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Stir in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden.
⏱️ 2 min - 5
Gradually whisk in 2 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency.
⏱️ 5 min - 6
Season the béchamel sauce with a pinch of nutmeg and a pinch of black pepper.
⏱️ 1 min - 7
Add 4 ounces of shredded cheddar cheese to the sauce and stir until it is completely melted and smooth.
⏱️ 2 min - 8
Lightly grease a baking dish with a little olive oil.
⏱️ 1 min - 9
Arrange the prepared zucchini slices in a single layer (or slightly overlapping) in the bottom of the greased baking dish.
⏱️ 3 min - 10
Pour the cheese sauce evenly over the zucchini slices, ensuring they are well coated.
⏱️ 2 min - 11
Sprinkle 1/4 cup of grated Parmesan cheese over the top of the gratin.
⏱️ 1 min - 12
Bake the gratin in the preheated oven at 375°F for 30 minutes, or until it is golden brown and bubbly.
⏱️ 30 min•🌡️ 375 - 13
Serve hot and enjoy!