Ina Garten Provençal Zucchini Gratin

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?

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve: Let the gratin sit for 10 minutes before serving. Enjoy hot or warm.

Recipe Tips:

1. 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.
2. 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.
3. 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.
4. Grate your own cheese: Freshly grated Gruyère cheese melts better and tastes better than store-bought grated cheese.
5. 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

Author: Sabrine Cooking Method:Baking Cuisine:American Courses:Side Dishes

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: 10 minutesTotal time: 50 minutesServings:4 servingsCalories:242 kcal Best Season:Available

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.

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Ingredients

• 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)

Instructions

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.

Keywords:Ina Garten Provençal Zucchini Gratin