Zucchini Au Gratin

I love zucchini, which is saying a lot since I don’t like many veggies. Something that my taste buds have changed their mind about over the years. This is why I recommend trying things you may not have like the taste of previously. I do it about every 7-10 years.

Anyway, I like finding new ways to cook it. This is one that looked interesting and it involved cheese, so why not? Adding cheese to most things makes it tastier. However, I can tell you that this particular recipe needs tweaking. I added more cheese, because cheese, but if you prefer less, cut down the amount of cheddar by half.


Print Recipe
Zuchini Au Gratin BigOven - Save recipe or add to grocery list
Prep Time 20 minutes
Cook Time 20 minutes
Prep Time 20 minutes
Cook Time 20 minutes
  1. Preheat over to 350.
  2. Slice zucchini - about 1/4 inch
  3. Blanch zucchini - see notes below.
  4. Saute onion and garlic in olive oil until translucent.
  5. Add milk, paprika, garlic powder, nutmeg, allspice, salt, and 1 cup of cheddar cheese.
  6. Stir until cheese is melted. Remove from heat and add egg.
  7. Pat dry the zucchini one more time. Lay zucchini out in dish.
  8. Pour cheese mixture over zucchini.
  9. Sprinkle remaining cheddar cheese and fontina over the top.
  10. Crumble up crackers and sprinkle on top.
  11. Cover with foil and bake for 15 minutes. Take foil off and broil for 5 minutes to brown top.
Recipe Notes

To blanch: Set up an ice bath in a bowl big enough for your colander to fit into. Boil enough water that will cover all your zucchini. Once water is boiling, toss in zucchini for one minute. Drain into colander and plunge into an ice bath to stop them from cooking more. Lay out zucchini on paper towels and pat dry. Sprinkle with salt and set aside.

Share this Recipe

Zucchini Parmesan

Oh look, another dish using zucchini. You’ll get over it. But wait – I actually remembered the camera!!  This is a pretty good recipe, that is being altered for a much better taste. How you alter things is up to you, but I needed to doctor up the marinara sauce I had – garlic powder, onion salt, thyme, basil, and oregano. If you use bottled, you *need* to doctor it. They tend to be way to bland.

So, this is my version of a recipe I found on, where else, Pinterest.


  • 3-4 large zucchini, sliced into 1/3-inch coins
  • 1 tablespoon extra-virgin olive oil
  • 1 cup parmesan cheese, grated and divided in half
  • 1/2 cup bread crumbs
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon italian seasoning or combine some thyme, basil, and oregano
  • salt & freshly ground pepper to taste
  • 2 cup marinara sauce, homemade or bottled
  • 1 cup mozzarella cheese, grated
There are two ways to cook the zucchini – you can fry it in a bit of olive oil in a saute pan or you can bake them. I baked them and am sorry I did. While the baking will be better health-wise, they end up a bit softer than you may like. Frying them in the pan will give a much crisper result – which I really do recommend. Instructions for both are below.

Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine the bread crumbs, garlic powder, italian seasoning (or your own equivalent), salt, pepper, and half the parmesan. Put each zucchini coin into the parmesan mixture, a few at a time, turning to coat and pressing the breading slightly to ensure it sticks.

To bake: Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.

2013-06-20 08.16.39


To fry: Drizzle a bit of olive oil in saute pan on put on medium high heat. You’ll need to do the zucchini in small batches to ensure even cooking. When heated up, cook each zucchini coin on each side for 2-4 minutes (depending on your pan, the oil, and heat level). Put aside on a plate lined with paper towels to help wick away the excess oil. Blot them a bit to make sure you get all the excess oil off all of your zucchini.

Have oven temp at 400F. Coat the bottom of a baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers as many times as you have zucchini left. I only did 2 levels, but I had a larger baking dish.

2013-06-20 08.48.17

Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.

I took this picture right before it was all gone. I was too hungry to take the picture beforehand!  LOL

2013-06-20 09.52.14