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Cheesy Zucchini Au Gratin
This cheesy Zucchini Au Gratin elevates the humble zucchini vegetable to new heights by layering it in a rich, cheesy sauce made with unsweetened coconut cream and freshly grated parmesan cheese. It’s a dish that’s both nourishing and decadent.
This cheesy zucchini au gratin is creamy, cheesy, and utterly delicious.
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. 🤗
Looking for more easy side dishes? Here are some more of our easy gratin recipes: Chili Lime Sweet Potato Gratin, Healthier Cauliflower Gratin for a Delicious Side Dish!
🥥Tips to use 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:
Ingredients:
4 servings
- 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
How to make zucchini a gratin:
Preheat your oven to 400 degrees f. Heat 1 Tablespoon of your fat of choice in a large oven-safe skillet over medium heat.
Step 1. Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product). Once the water comes out, 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.
Step 2. Sauté the onion for 5 minutes, or until it softens. Add the garlic and cook for 1 minute, then stir in the coconut cream.
Step 3. 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.
Step4. Arrange your zucchini slices nicely over the sauce in the skillet, as shown in the photos. If desired, sprinkle zucchini with smoked paprika.
Step 5. 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.
❤️Rachel
Serving Suggestions
Serve this creamy zucchini dish with any main of your choice. Here are a few of our favorites:
Storage
Store this cheesy au gratin dish in the refrigerator for up to 4 days and in the freezer for up to 3 months.
More Zucchini Recipes You’ll Love
Creamy Fresh Garden Zucchini Gratin
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
