zucchini gratin

I found myself with six small to medium zucchini to use for supper and I came across a recipe to try at the “I Breathe / I’m Hungry” blog site. This was a new recipe for me and I am so glad I tried it. It was delicous. DH complimented it, too.

Click this link to see Mellissa’s version. Easy Cheezy Zucchini Gratin

Here’s my version.

Zucchini Gratin

5 or 6 small to medium zucchini, sliced 1/4″ thick, peel left on
2 T. butter
1/2 c. heavy whipping cream
2 oz. regular cream cheese
1 T. dry onion
1/2 tsp. garlic powder
1 tsp. dry basil
1 tsp. dry parsley flakes
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 to 2 cups shredded cheddar cheese

In the microwave, melt the butter in a small casserole dish. Mine was about 8″x10″. It would work in a pie plate, too.

Use the melted butter to grease the dish, then add the remaining ingredients to the casserole dish, except the zucchini and the cheddar cheese, and heat in the microwave for about a minute, until the cream cheese is soft enough to mix the ingredients together with a fork. Pour the resulting sauce into a measuring cup or small bowl.

Line the casserole dish with half the sliced zucchini. My dish made three rows with halved slices down one side to fill the gap.

Zucchini Gratin

Put half the cheese on top the zucchini. Pour half the sauce over the cheddar cheese. Repeat: zucchini, cheddar cheese, sauce.

Zucchini Gratin

Bake in a 375ยบ oven for 45 minutes, uncovered.

We ate is without thinking to snap a picture of the finished product. I will add a picture next time I make this recipe, which will be soon, I am sure.

I had planned to have hamburgers to eat with this dish, but DH was about an hour later than usual getting home from work. At that point, the casserole had been in the turned-off oven for about 45 minutes past the cooking time, and DH was hungry. Didn’t want to wait on hamburgers. The casserole was still great and actually made a filling meal. It’s good to know it will do fine waiting in the oven till needed.


The sauce may seem to be too little, but the zucchini will give off some moisture as it bakes and that will increase the amount of sauce.

Also, if I had fresh basil and fresh parsley on hand, I would have used that instead of dry. I do have to use dry onion as DH is allergic to fresh. You can substitute fresh, sliced onion to place between the zucchini slices, as suggested on “I Breathe / I’m Hungry,” if desired.

And, finally, this would be delicious with some cooked, crumbled bacon sprinkled over the cheese layers. Next time!


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