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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cloves - garlic, minced
  • 3 tablespoons - extra-virgin olive oil, divided
  • 1 teaspoons - dried marjoram or thyme
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 3 - medium zucchini, thinly sliced (1/8-inch)
  • 1/2 cups - coarse dry breadcrumbs, preferably whole wheat
  • 1/2 cups - grated Parmesan cheese
  • Directions:

    Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray.
    Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
    Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
    Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.

    Brief Description

    Make this delicious gratin without any butter or cream and let the zucchini flavor shine.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 30 min


    Eating Well

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    Posted On:

    September 8, 2013

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