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Creamy Fresh Garden Zucchini Gratin
Creamy, cheesy, and utterly delicious Zucchini Gratin!
Elevate a humble vegetable to new heights by combining your tender fresh garden zucchini slices with a rich and creamy sauce, made with unsweetened coconut cream and freshly grated parmesan cheese, you’ll create a dish that’s both nourishing and decadent.
With just 20 minutes of baking time, this gratin is perfect for a cozy weeknight dinner or a special occasion. You can also customize the recipe to your taste by using different types of cheese, oils/fats, herbs.
So, get creative and enjoy the ooey-gooey cheesy goodness of this SIMPLE Zucchini Gratin!
Do you have zucchini growing in your garden? If not, zucchini is now in-season, super abundant and budget friendly at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah. 🤗
🥥Coconut Cream:
Always chill your coconut cans in the fridge overnight. The coconut cream solids will rise to the top of the can in the fridge, leaving the coconut water on the bottom.
You’ll need this concentrated cream found on top in order to create this dish. You can use the coconut water in something else such as a smoothie. Once your cans have chilled in the fridge OVERNIGHT, then you’re ready to make your Gratin.
Have lots of Zucchini? Try these recipes too:
4 servings
Ingredients:
- 2 Tbsps ghee, unrefined organic coconut oil, tallow, avocado oil, or olive oil, divided
- 1 large, sweet onion, chopped
- 4 fresh garlic cloves, minced
- 1/2 cup unsweetened coconut cream or grass-fed cow’s milk cream
- 1/4 cup freshly grated parmesan
- 4 medium zucchini, sliced into 1/3-inch slices
- 1/2 cup freshly shredded cheddar, gouda, or mozzarella cheese
optional:
- 2 tsps smoked paprika
- freshly chopped parsley or basil
Instructions:
Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product)
Preheat your oven to 400 degrees f. Heat 1 Tablespoon of your fat of choice in a large oven-safe skillet over medium heat.
Sauté the onion for 5 minutes, or until it softens. Add the garlic and cook for 1 minute, then stir in the coconut cream.
Bring to a simmer, reducing the heat to a LOW. Incorporate the grated parmesan cheese and stir just until melted.
Remove the skillet from heat. Blot zucchini slices with a paper towel to remove excess moisture then place them in a large bowl.
Toss your zucchini slices lightly with sea salt, pepper and remaining 1 Tablespoon oil/fat.
Arrange your zucchini slices nicely over the sauce in the skillet, as shown in the photos. If desired, sprinkle zucchini with smoked paprika.
Sprinkle with 1/2 cup shredded cheese and bake for 20 minutes, or until the cheese is melty and bubbly.
If desired sprinkle with freshly chopped herbs.
Enjoy while hot.
â¤ï¸Rachel
Ingredients
- 2 Tbsps ghee, unrefined organic coconut oil, tallow, avocado oil, or olive oil, divided
- 1 large, sweet onion, chopped
- 4 fresh garlic cloves, minced
- 1/2 cup unsweetened coconut cream or grass-fed cow's milk cream
- 1/4 cup freshly grated parmesan
- 4 medium zucchini, sliced into 1/3-inch slices
- 1/2 cup freshly shredded cheddar, gouda, or mozzarella cheese
optional:
- 2 tsps smoked paprika
- freshly chopped parsley or basil
Instructions
- Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product)
- Preheat your oven to 400 degrees f.
- Heat 1 Tablespoon of your fat of choice in a large oven-safe skillet over medium heat.
- Sauté the onion for 5 minutes, or until it softens. Add the garlic and cook for 1 minute, then stir in the coconut cream. Bring to a simmer, reducing the heat to a LOW. Incorporate the grated parmesan cheese and stir just until melted.
- Remove the skillet from heat.
- Blot zucchini slices with a paper towel to remove excess moisture then place them in a large bowl.
- Toss your zucchini slices lightly with sea salt, pepper and remaining 1 Tablespoon oil/fat.
- Arrange your zucchini slices nicely over the sauce in the skillet, as shown in the photos.
- If desired, sprinkle zucchini with smoked paprika.
- Sprinkle with 1/2 cup shredded cheese and bake for 20 minutes, or until the cheese is melty and bubbly.
- If desired sprinkle with freshly chopped herbs.
- Enjoy while hot.
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