Yellow Zucchini Gratin
“A creamy and cheesy baked gratin featuring layers of yellow zucchini and herbs.”
Yellow zucchini
Cream
Garlic
Parmesan Cheese
Thyme
PepperWhere it comes from
Yellow Zucchini Gratin is rooted in French culinary tradition, particularly in the rural kitchens of Provence, where seasonal vegetables shine. This dish embodies the French philosophy of using simple, high-quality ingredients to create comforting meals. Interestingly, gratins are often associated with rustic cooking, yet they can also be found in fine dining, displaying their versatility.
On the Palate
How it's made
5 steps · Show ↓36 min active
How it's made
5 steps · Show ↓- 15 min
Preheat your oven to 375°F (190°C). Slice the yellow zucchini into thin rounds, about 1/4 inch thick, ensuring even thickness for uniform cooking. Set aside.
- 26 min
In a skillet over medium heat, add a splash of olive oil and sauté minced garlic until fragrant, about 1 minute. Add the zucchini rounds, tossing them gently until they begin to soften, approximately 5 minutes.
Watch outAvoid browning the zucchini; they should remain tender and not mushy.
- 33 min
In a mixing bowl, combine cream, grated Parmesan cheese, fresh thyme leaves, and a pinch of pepper. Stir until well mixed. Pour this creamy mixture over the sautéed zucchini in the skillet.
- 420 min
Transfer the zucchini and cream mixture into a baking dish. Sprinkle additional cheese on top for a golden crust. Place in the preheated oven and bake until the cheese is bubbly and golden brown, about 20 minutes.
- 52 min
Remove from the oven and let it cool slightly before serving. The gratin should be creamy with a slightly crisp top.
