Description
A comforting and flavorful zucchini dish layered with creamy cheese and baked to perfection.
Ingredients
Scale
- 4 medium zucchini, sliced into thin rounds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Optional: fresh herbs (like basil or parsley) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Add olive oil or butter to a large skillet over medium heat. Once melted, toss in the chopped onion and sauté for about 5 minutes until it’s soft and translucent.
- Stir in the minced garlic and sauté for another minute.
- Add the zucchini slices to the skillet, season with salt, pepper, and dried thyme, and cook for an additional 5 minutes.
- Combine the heavy cream and half of the grated Parmesan cheese in a mixing bowl.
- Layer half of the sautéed zucchini mixture in a greased baking dish, followed by half of the cream-cheese mixture. Repeat with the remaining zucchini and cream mixture.
- Sprinkle the top with shredded mozzarella and the remaining Parmesan.
- Bake for about 25-30 minutes until the top is bubbly and golden brown.
- Let it rest for 10 minutes before serving.
Notes
For a lighter version, swap heavy cream for Greek yogurt or almond milk. Can be prepared a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini gratin, cheesy zucchini, vegetable casserole