Zucchini Gratin

Zucchini Gratin

11
Heidi O 0

"Delicious layers of cheese, onion and zucchini with a buttery bread crumb topping your family will love!"
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Ingredients

1 h 10 m servings 423 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish.
  2. Melt 6 tablespoons of butter in a large skillet over medium heat, and cook and stir the onion until soft, about 6 minutes. Mix in the zucchini, and cover the skillet; cook until tender, about 10 minutes. Stir in the kosher salt, black pepper, and parsley, and cook uncovered for 5 more minutes. Stir in flour, and reduce heat to a simmer.
  3. Mix the hot milk and chicken bouillon granules together in a small bowl, stirring until the bouillon has dissolved. Pour the milk into the skillet, and bring to a simmer, stirring constantly until the milk thickens into a sauce, about 5 minutes. Pour the zucchini mixture into the prepared baking dish. Sprinkle with Cheddar cheese. Mix the bread crumbs with 1/2 cup of melted butter, and sprinkle the crumbs over the casserole.
  4. Bake in the preheated oven until the casserole is bubbling and the top has browned, about 20 minutes.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

I completely left out the salt and it was so good.

Most helpful critical review

I made this recipe following the instructions exactly and it was soooo salty I had to throw it out. with 2 tsp of salt plus 1 tbsp of chicken granules which are in themselves salty it was overw...

I made this recipe following the instructions exactly and it was soooo salty I had to throw it out. with 2 tsp of salt plus 1 tbsp of chicken granules which are in themselves salty it was overw...

Fourteen tablespoons of butter for six servings!?! No wonder some people thing it tastes good, butter is like that, but where does it end??? Zucchini can taste great without all of that butter...

I completely left out the salt and it was so good.

Leaving out the recipe saved me. I took it to a pot luck BBQ. Made 2 pans, thought I would get to take some home. Nope. It was devoured and I have sent this recipe on to multiple people from the...

I give it five stars with the adjustments I made. After reading other reviews, I left out the salt in the mix. And rather than mixing the bread crumbs with half a cup of butter, I just mixed the...

I have had this recipe for only about a month and I have made it several times even for our Thanksgiving gathering and my family loves it.

FABULOUS!!! I will definitely be making it again.... even the kids loved it!

Delicious! I made it pretty much exactly as directed, and it turned out great! Creamy and cheesy and perfect!

This dish is awesome and easy to put together for even a beginner like me. I left out salt and only olive oil to saute veggies. No butter just bread cubes and cheese mixed.I only had Mozzarella...