Best 3 Zucchini Gratin With Parsley And Thyme Recipes

Indulge in the delectable Zucchini Gratin, a symphony of flavors that will tantalize your taste buds. This classic French dish features tender zucchini slices, bathed in a creamy, cheesy sauce, and topped with a golden-brown crust. Each bite offers a harmonious blend of textures, with the melt-in-your-mouth zucchini and the crispy gratin topping. While this recipe captures the essence of the traditional gratin, it also includes variations to cater to different dietary preferences and taste profiles. Whether you prefer a vegetarian version or one with the addition of bacon or ham, there's a recipe here to satisfy your cravings. Additionally, you'll find a vegan Zucchini Gratin option for those seeking a plant-based alternative. So, embark on a culinary journey and discover the perfect Zucchini Gratin recipe that will become a cherished dish in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI GRATIN WITH PARSLEY AND THYME

Zucchini Gratin With Parsley and Thyme image

Provided by Molly O'Neill

Categories side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 7

Ingredients

3 medium zucchini, cut into 1/4-inch rounds
2 1/4 teaspoons kosher salt
1 tablespoon white wine
1 teaspoon olive oil
1 teaspoon chopped Italian parsley
1/4 teaspoon chopped fresh thyme
Freshly ground pepper to taste

Steps:

Sprinkle the zucchini rounds with 2 teaspoons of the salt, place in a sieve and let drain for 1 hour. Pat dry. Preheat the oven to 350 degrees. Arrange the zucchini in a 10-inch quiche dish in concentric circles, overlapping the pieces slightly.
Whisk together the wine, oil, parsley, thyme, remaining salt and pepper to taste and spoon over the zucchini. Bake until zucchini is tender but not too soft, about 25 minutes.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 4 grams

ZUCCHINI GRATIN

Zucchini Gratin image

Make and share this Zucchini Gratin recipe from Food.com.

Provided by Evie3234

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
6 medium zucchini, sliced
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 1/4 cups grated parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
salt and pepper

Steps:

Preheat oven to 350°F degrees.
Butter 9 inch deep-dish pie plate.
Melt butter in heavy large skillet over medium-high heat.
Add zucchini, sauté until golden, about 5 minutes.
Season with salt and pepper.
Layer half the zucchini in prepared dish.
Sprinkle half of tarragon and 1/2 cup cheese over.
Repeat layering with zucchini, tarragon and 1/2 cup cheese.
Combine milk, cream and eggs in small bowl.
Season with salt and pepper.
Pour custard mixture over zucchini.
Sprinkle remaining cheese over.
Bake until gratin is set in center, about 35 minutes.
Serve immediately.

Nutrition Facts : Calories 400.6, Fat 30.3, SaturatedFat 17.7, Cholesterol 180.8, Sodium 615.3, Carbohydrate 14.1, Fiber 3.1, Sugar 7.8, Protein 20.9

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME

Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme image

this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.

Provided by spatchcock

Categories Onions

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium onions, thinly sliced
2 garlic cloves, minced
1 1/4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
3/4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias
3 tablespoons olive oil
1/4 cup fresh thyme leave
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese (I was out of this!!! So I just used freshly grated mozzarella.)
fresh ground black pepper

Steps:

To cook the onions: In a medium skillet, heat the olive oil over medium heat.
Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
Let cool.
To assemble the gratin: Heat the oven to 375°F.
Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
Reserve half of the cheese for the top of the gratin.
Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
Season lightly with pepper and the remaining 1/2 tsp salt.
Drizzle the remaining 1-1/2 Tbsp olive oil over all.
Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2

Tips:

Choose the right zucchini. Select firm, medium-sized zucchini that are free of blemishes. Avoid large zucchini, as they tend to be less flavorful and have a higher water content.
Slice the zucchini evenly. This will help ensure that they cook evenly. Use a mandoline or a sharp knife to cut the zucchini into thin, even slices.
Don't overcrowd the pan. When cooking the zucchini, make sure to leave enough space between the slices so that they can brown properly.
Season the zucchini well. Before cooking, season the zucchini with salt, pepper, and other desired spices. This will help to enhance their flavor.
Use a flavorful cheese. The type of cheese you use will greatly impact the flavor of the gratin. Choose a cheese that melts well and has a bold flavor, such as cheddar, Gruyère, or Parmesan.
Don't overcook the gratin. The zucchini should be tender but still slightly firm. Overcooking will make the zucchini mushy.

Conclusion:

Zucchini gratin is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up fresh zucchini and it's also a good source of vitamins and minerals. With its creamy, cheesy sauce and crispy breadcrumb topping, zucchini gratin is sure to be a hit with everyone at the table.