Easy Zucchini Gratin with Parmesan Crust
This quick casserole, also know as a gratin, doesn’t smother the zucchini in heavy cheese or cream. It uses shallot, garlic and herbs for fresh, light flavor with an easy, crunchy topping sure to make even non-vegetable lovers take notice. I use a 2 quart shallow 8″ x 12″ oval baking dish but use whatever shape you have. The key is shallow so everyone gets a good serving of the crunchy topping. Be sure your dish is broiler-safe.
Servings: 4
Calories: 166kcal
Equipment
- Shallow, broiler-safe casserole dish 1 - ½ quart size
Ingredients
- 2 tablespoons olive oil divided use
- 2 pounds zucchini 7-8 small
- 1 large shallot finely chopped
- 2 large garlic cloves finely chopped
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped thyme leaves or 1 teaspoon dried
- ⅓ cup grated Parmesan cheese
- ¼ cup toasted breadcrumbs gluten-free or whole wheat
- ¼ teaspoon Sea salt
- ¼ teaspoon ground black pepper
Instructions
Set up the Broiler
- Adjust oven rack to the medium level or one level up and pre-heat the broiler. Lightly oil a shallow 2 quart, broiler safe baking dish with a little of the olive oil.
Make topping
- Combine breadcrumbs and Parmesan along with 1 tablespoon of olive oil in a small bowl and stir together until well blended.
Trim Zucchini
- Trim ends from zucchini and quarter them lengthwise. Lay the quarters flat and holding your knife level with the cutting board, trim out the seeds, spongy center. If zucchini are small there maybe more be much, if they are large, there will be more.
Cook Zucchini and Shallots
- Heat the other 1 tablespoon of olive oil in a large 12" saute pan over medium heat. Add zucchini to the pan and cook until it is softened and starting to brown at the edges but do not let it get too soft, stirring and turning frequently, about 5 minutes. Sprinkle in the shallot and cook 1 minute. Add garlic and cook 30 seconds. Stir in herbs.
Bake Casserole
- Pour zucchini into the oiled or buttered baking dish and spread the crumb topping evenly over top. Broil until casserole has a golden crunchy top. Serve hot.
Notes
- Swap dried thyme for fresh if fresh is not available. Use ⅓ the amount.
- Swap Pecorino Romano or Piave for the Parmesan cheese.
Nutrition
Calories: 166kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 348mg | Potassium: 658mg | Fiber: 4g | Sugar: 6g | Vitamin A: 778IU | Vitamin C: 48mg | Calcium: 126mg | Iron: 2mg