Zucchini Gratin

This cheesy Zucchini Gratin is a simple, flavorful way to use up all that summer squash. We start with fresh zucchini and layer it with our easy keto cheese sauce and then top it off with extra shredded cheese. This comes out so decadent and flavorful – even the kids love this one!

We planted a decent sized garden for the first time in many years and I am so darn excited for the zucchini and yellow squash I have planted.

It remains to be seen if they’ll survive me and my random watering patterns. I swear, one week I water them daily. The next week…nothing. So far they seem to be tolerating my novice gardening skills fairly well though!

Fingers are crossed though, because we have this cheesy zucchini gratin on repeat in my house and I can’t wait to try it with my home grown zucchini!

This eats like a decadent comfort food dish that Grandma made, but the macros are a bit more friendly than anything my Grandma ever considered cooking. 😉

The best part? Even my kids (who normally treat vegetables like they’re personally offensive) actually ask for seconds. I’m talking about the same child who once staged a protest over a single green bean.

This gratin has become my go-to side dish for basically everything. Ranch grilled chicken? Yes. Steak bites? Absolutely. That random Tuesday when I’m too tired to think of vegetables? This is my answer.

♥ 3 Reasons You’ll Love This Recipe:

1. It’s ridiculously easy. Most of the “work” is just waiting around while salt does its magic on the zucchini.
2. The flavor combo is pure magic. Sharp cheddar meets nutty gruyere in a creamy sauce that makes vegetables actually craveable.
3. You’ll look like a kitchen genius. People will think you spent hours on this when really, you just layered stuff in a dish and stuck it in the oven.

Step by Step Instructions for Zucchini au Gratin:

Slice the zucchini into 1/4 inch rounds and lay them on a rimmed baking sheet that’s lined with paper towels. Sprinkle salt over the zucchini and let set for about 45 minutes. This will draw moisture from the zucchini. Wipe any excess salt off with a paper towel.

While the zucchini is doing it’s thing, add some cream and cream cheese to a sauce pan and let those melt together. Add in your seasonings, turn off the heat, and then stir in the shredded cheddar and gruyere. The hot cream will melt the cheese.

Arrange the slices of zucchini in your baking dish and pour over half of the cheese sauce. Repeat the layers and sprinkle the remaining shredded cheese over the top. Bake for 35 minutes.

Swaps & Tips

Want to switch things up? Here’s what I’ve learned works (and what doesn’t):

For the cheese, you can easily swap the gruyere for more cheddar or try monterey jack for a milder flavor. I wouldn’t recommend using pre-shredded cheese here though. It doesn’t melt as smoothly and you’ll miss out on that creamy texture we’re going for. Trust me, grating your own cheese is worth the extra few minutes.

If you’re not into zucchini, yellow squash works exactly the same way. Just make sure to salt it like we do with the zucchini. I’ve also had readers tell me they’ve tried this with thinly sliced eggplant, but I haven’t tested that myself.

For a lighter version, you could try half-and-half instead of heavy cream, but the sauce won’t be quite as rich. If you go this route, maybe add an extra ounce of cream cheese to help with the thickness.

One thing I’ve learned the hard way: don’t skip the resting time after you take it out of the oven. I know it’s tempting when it smells so good, but those 5 minutes really help everything set up properly.

Recipe FAQs:

• Baked Feta Veggies
• Garlic Parmesan Green Beans
• Roasted Cauliflower and Brussels Sprouts
• Szechuan Green Beans
• Loaded Cauliflower Salad
• Air Fryer Vegetables