Ina Garten’s Provençal Zucchini Gratin is made with zucchini, yellow onion, butter, Gruyère cheese, fresh thyme, nutmeg, bread crumbs, and half-and-half. This delicious zucchini gratin recipe creates a flavorful side dish that takes about 50 minutes to prepare and can serve up to 4 people.
This Provençal Zucchini Gratin Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 5 tablespoons unsalted butter, divided, plus extra for the dish
- 1 large yellow onion, halved and sliced crosswise
- 2½ pounds small zucchini, sliced ½ inch thick crosswise
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 2 teaspoons minced fresh thyme leaves
- ¼ teaspoon ground nutmeg
- ¾ cup ground fresh bread crumbs from a boule, crusts removed
- ¾ cup grated Gruyère cheese (2 ounces)
How To Make Provençal Zucchini Gratin?
- Preheat and prepare the dish: Preheat the oven to 220°C / 425°F. Grease an 8 × 10-inch (20 x 25 cm) oval gratin dish with butter.
- Cook the onions and zucchini: In a medium pot or Dutch oven, melt 3 tablespoons (42g) of butter over medium-low heat. Add the onion and cook for 10-15 minutes, stirring occasionally, until softened but not browned. Add the zucchini and 2 teaspoons of salt, cover, and cook for 15 minutes. Uncover and cook for another 10 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Thicken the mixture: Sprinkle the zucchini mixture with flour and stir gently. Raise the heat to medium-high and gradually add the half-and-half, bringing it to a boil after each addition. Remove from heat and stir in the thyme, nutmeg, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Assemble and bake: Spoon the mixture into the prepared gratin dish and smooth the top. In a small bowl, mix the bread crumbs and Gruyère cheese, and sprinkle evenly over the zucchini mixture. Dice the remaining 2 tablespoons (28g) of butter and scatter on top. Bake for 20 minutes, until the top is golden brown and bubbly.
- Serve: Let the gratin sit for 10 minutes before serving. Enjoy hot or warm.
Recipe Tips:
- Use fresh zucchini: Fresh, small zucchini gives the best taste and texture. Old zucchini may release too much water and make the dish too soggy.
- Don’t overcook zucchini: Cook the zucchini until it’s soft but still firm. If it gets too soft, the gratin will be mushy after baking.
- Add the half-and-half slowly: Slowly pour in the half-and-half so it thickens the sauce well. This will make the sauce creamy and not too thin.
- Grate your own cheese: Freshly grated Gruyère cheese melts better and tastes better than store-bought grated cheese.
- Let it sit before serving: After baking, let the gratin sit for 10 minutes so the flavors mix and it’s easier to serve without breaking apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Provençal Zucchini Gratin cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 175°C/350°F. Cover the zucchini gratin with foil and bake for 15-20 minutes, or until heated through and bubbly.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 242 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 20mg
- Potassium: 582mg
- Total Carbohydrate: 21g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 9g
Try More Ina Garten Recipe:
- Ina Garten Celery Root & Cauliflower Purée
- Ina Garten Roasted Shishito Peppers With Easy Hollandaise
- Ina Garten Cheddar & Scallion Creamed Corn
- Ina Garten Roasted Butternut Squash With Brown Butter & Sage
Ina Garten Provençal Zucchini Gratin
Description
Ina Garten’s Provençal Zucchini Gratin is made with zucchini, yellow onion, butter, Gruyère cheese, fresh thyme, nutmeg, bread crumbs, and half-and-half. This delicious zucchini gratin recipe creates a flavorful side dish that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat and prepare the dish: Preheat the oven to 220°C / 425°F. Grease an 8 × 10-inch (20 x 25 cm) oval gratin dish with butter.
- Cook the onions and zucchini: In a medium pot or Dutch oven, melt 3 tablespoons (42g) of butter over medium-low heat. Add the onion and cook for 10-15 minutes, stirring occasionally, until softened but not browned. Add the zucchini and 2 teaspoons of salt, cover, and cook for 15 minutes. Uncover and cook for another 10 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Thicken the mixture: Sprinkle the zucchini mixture with flour and stir gently. Raise the heat to medium-high and gradually add the half-and-half, bringing it to a boil after each addition. Remove from heat and stir in the thyme, nutmeg, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Assemble and bake: Spoon the mixture into the prepared gratin dish and smooth the top. In a small bowl, mix the bread crumbs and Gruyère cheese, and sprinkle evenly over the zucchini mixture. Dice the remaining 2 tablespoons (28g) of butter and scatter on top. Bake for 20 minutes, until the top is golden brown and bubbly.
- Serve: Let the gratin sit for 10 minutes before serving. Enjoy hot or warm.
Notes
- Use fresh zucchini: Fresh, small zucchini gives the best taste and texture. Old zucchini may release too much water and make the dish too soggy.
- Don’t overcook zucchini: Cook the zucchini until it’s soft but still firm. If it gets too soft, the gratin will be mushy after baking.
- Add the half-and-half slowly: Slowly pour in the half-and-half so it thickens the sauce well. This will make the sauce creamy and not too thin.
- Add the half-and-half slowly: Slowly pour in the half-and-half so it thickens the sauce well. This will make the sauce creamy and not too thin.
- Let it sit before serving: After baking, let the gratin sit for 10 minutes so the flavors mix and it’s easier to serve without breaking apart.
Ina Garten Provençal Zucchini Gratin