Mom's Famous Zucchini Gratin

By • June 30, 2010 12 Comments

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Author Notes: I am the Mom, this is one of my daughter's favorite recipes that I created one summer when she was in high school. She later used it in her college senior project on the history of women as cooks, and served it as part of her project presentation. It was the only way I could entice my family to eat zucchini! The creme fraiche is a key ingredient along with the mix of squahses and greated cheeses. A mix of Gruyere and Parmesan also works well. - JoanGJoanG

Food52 Review: JoanG's gratin method -- all in one pan, without the fuss of layering -- is brilliant. Rosemary and three different wings of the onion family roast together with the squash and then the crunchy, cheesy topping is added just for the last 20 minutes. Scallions add intrigue to the standard flavors of shallot & garlic (Note: I'd recommend going for smaller than 1-inch lengths unless you're feeling especially rustic). And if you prefer a saucier gratin, consider upping the creme fraiche. - KristenThe Editors

Serves 6-8

  • 8-10 baby or small yellow squash and zucchin (or 3 medium sized) sliced into rounds that are ¼ inch thick
  • 6 trimmed scallions, trimmed and cut into 1 inch lengths
  • 1 large shallots, sliced thin
  • 3 garlic cloves, sliced thin
  • 2 springs rosemary, leaves only
  • 3 tablespoons crème fraiche
  • 2 slices of good whole wheat toast, crumbled
  • 3/4 cup grated Swiss and Manchego cheese, mixed together
  • 3 tablespoons olive oil
  • 1/2 teaspoon course sea salt
  1. Place fist five ingredients in a buttered gratin pan.
  2. Drizzle with 2 Tbsp olive oil and sprinkle with coarse sea salt and toss until everything is coated.
  3. Bake at 375 degrees for 30-40 minutes. Squash should be tender butnot completely limp.
  4. Take the pan out from the oven and toss squash again. Top with with dollops of creme friahce, then sprinkle on the bread crumbs, then the shreeded cheese.
  5. Drizzle the remaining 1 Tbsp olive oli over the top. Sprinkle with a pinch of salt and freshly ground pepper.Return pan to oven and bake unitl the crush is nicely browned and crisp. About 20 minutes.

More Great Recipes: Vegetables|Side Dishes|Zucchini

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Comments (12) Questions (0)


14 days ago BarnOwlBaker

Delicious! An easy to make version of a gratin. I used garden fresh zucchini
and yellow squash, asiago cheese, and pecorino. I didn't have creme fraiche so I mixed Greek yogurt with 1/2 & 1/2. It was a great way to use up a lot of zukes! Will try with creme fraiche next time! Brought this to a BBQ and it was eaten up! Thanks!


9 months ago jessicamclement

wowzas! i made this last night for dinner and it was so easy and so delicious.


9 months ago lux113082

So glad you like it! JoanG


about 1 year ago jeanne

Are you still out there...? Is this a total of cheese or 3/4 of each?


about 1 year ago lux113082

Yes I am still here! Yes, 3/4 cup total grated cheese. You can use whatever type you like best.


over 1 year ago LizCo77

So good! I used what I had on hand, which was dried rosemary instead of fresh, red onion instead of shallots, and Colby Jack, mozzarella, and parmesan instead of Swiss and Manchego. No scallions, no bread crumbs-yet still totally delicious! I can't wait to make it again.


about 3 years ago dmass

My husband and I and his daughter love this recipe, yum! I can't thank you enough for giving me something tasty to do with all the zucchini we have coming out of our garden. :) My question is, I'm thinking of freezing some and I thought maybe I can put the gratin together and cook it through step 3. Then cool and freeze. What do you think about that?


about 3 years ago Dirty dishes

Wondering about a technic for similar recipes. I take dinner to family on Monday night and would like to prepare this on Sunday. How far do I go, do I reheat? Do I broil for a few minutes at their house? this gratin thing is perfect for making ahead. I just don't know what to do the next day.


almost 4 years ago Julie J.

I made this several times over the summer, changing it up depending on what types of squash, cheese, herbs, and onions I had on hand. I substituted Greek yogurt for the creme fraiche a couple of times. We loved the versatility, and I'll be making this for many summers to come.


about 4 years ago the mad gourmet

This is a really yummy way to use up your excess of summer squash. I made a double batch for a small family gathering and the casserole dish was the first dish to disappear. The rosemary w/the onion mixture adds so much flavor and pre roasting the veggies gives so much flavor before you put the topping on! I am trying this approach with all of my othe gratin recipes. Thanks for sharing!


about 4 years ago JoanG

Thanks so much for your great feedback! I have made this about a dozen times so far this summer!


about 5 years ago JoanG

Thank you Kristen for testing and picking my recipe! I apologize for all the typoes. I have a vision disability and my daughter proofed it after the deadline so I could notmake changes. I am so glad you liked it!