Zucchini Gratin

With only a handful of ingredients this zucchini gratin is incredibly easy to make, and yet what comes out of the oven is a rich creamy gratin with a blanket of crisp, flavorful cheese on top.

Course Sides
Cuisine American, French
Level Intermediate
Main Ingredient Dairy, Vegetable
Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 4 side servings


  • 600 grams zucchini (1/8-inch thick slices)
  • 1 teaspoon salt
  • 100 grams Gruyère cheese (shredded)
  • 2 teaspoons potato starch
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup heavy cream


  1. Preheat the oven to 350 degrees F (175 C).
  2. Put the zucchini in a colander and sprinkle with the salt. Toss to coat evenly with salt and leave the zucchini in the colander set over a bowl for one hour. The salt not only seasons the zucchini it draws out extra water, preventing your gratin from getting soggy.

  3. Add the Gruyère, potato starch and ground nutmeg to a bowl and toss to combine evenly.

  4. Use your hands to squeeze out the excess water from the zucchini, then arrange 1/3 of them in a single layer in an oven safe dish with high sides.
  5. Cover with 1/3 of the cheese.
  6. Do two more alternating layers of zucchini and cheese, then pour the cream evenly over everything.
  7. Place the gratin in the oven and bake until the zucchini is soft and the cheese on top has browned.