Mediterranean Creamy Zucchini Gratin
Mediterranean cooking has a way of turning simple vegetables into something warm, cozy, and full of flavor, and this creamy zucchini gratin follows that pattern beautifully. It’s rich but not heavy, aromatic without being complicated, and perfect when you want a side dish that feels special. Thin slices of zucchini soften into a silky texture while garlic, thyme, and a light cream mixture bring everything together. Mozzarella melts into the layers and Parmesan forms a golden top that turns wonderfully crisp in the oven. The whole dish has a soothing Mediterranean warmth and works well with grilled chicken, baked fish, roasted lamb, or even as a vegetarian main.
Total Time: 45–55 minutes
Servings: 4–6
Ingredients
Vegetables
Zucchini, thinly sliced
2 garlic cloves, minced
Thinly sliced onion or yellow squash (optional)
Dairy / Cream Base
Heavy cream, sour cream, or a combination of both
A drizzle of olive oil
Salt and black pepper
Dried thyme
Cheeses
Shredded mozzarella
Grated Parmesan
Instructions
Prepare the vegetables
Slice the zucchini as thin as possible so they cook evenly and absorb the flavors. Use a knife or mandolin. Mince the garlic and prepare the onion or yellow squash if you’re adding it. Pat the zucchini dry to remove a little moisture.
Make the cream mixture
In a bowl, combine heavy cream (or a mix of cream and sour cream) with olive oil, garlic, salt, pepper, and thyme. Stir until smooth. This will coat the zucchini and help the gratin bake into a creamy, thick consistency.
Layer the dish
Lightly oil a medium baking dish. Arrange a layer of zucchini slices across the bottom. Spoon some of the cream mixture over it and add a light sprinkle of mozzarella and Parmesan. Continue layering until everything is used, ending with a generous layer of cheese on top.
Bake covered
Cover the baking dish loosely with foil and bake at 190°C (375°F) for about 25 minutes. This allows the zucchini to soften without drying out.
Bake uncovered
Remove the foil and bake for another 10–15 minutes until the top is golden and bubbling. The Parmesan should turn lightly crisp and browned.
Rest before serving
Let the gratin sit for 5–10 minutes. This helps the sauce thicken so each portion holds together neatly.
Tips
Slice evenly
Uniform slices ensure the vegetables cook at the same rate and help prevent watery spots.
Use a mix of cream and sour cream
The combination gives you a rich texture without feeling too heavy and adds a mild tang.
Don’t skip the resting time
The sauce thickens as it cools. Cutting into it right away can make it appear runnier than it really is.
Season each layer lightly
A small sprinkle of salt and pepper between layers keeps the flavor balanced.
Avoid too much moisture
If your zucchini seems very watery, sprinkle a little salt and let it sit for 10 minutes. Pat dry before layering.
Choose the right baking dish
A shallow dish gives more surface area for browning. A deeper dish creates a softer, more layered outcome.
Use freshly grated Parmesan
Fresh cheese melts better and browns more nicely.
Let the top brown fully
A well-browned top adds flavor and texture, so don’t remove it too early.
Add herbs at the right time
Dried thyme works well in the cream mixture, but fresh herbs are best sprinkled after baking.
Variations
Zucchini and Potato Gratin
Add thin layers of potato between the zucchini. Increase the baking time by 8–10 minutes.
Greek-Inspired
Mix feta into the layers and add fresh dill before serving.
Tomato Layer
Add thin tomato slices in the middle. This adds sweetness and a little acidity.
Low-Carb Version
Use only heavy cream and reduce mozzarella. It stays creamy without feeling dense.
Protein Boost
Add cooked shredded chicken between layers to turn it into a full meal.
Crunchy Topping
Add breadcrumbs tossed in olive oil over the top before baking uncovered.
Add Spinach
Layer fresh spinach leaves between the zucchini for extra nutrients and color.
Yellow Squash Mix
Use a blend of zucchini and yellow squash for more color and a sweeter flavor.
Spicy Mediterranean
Sprinkle a little red pepper flakes into the cream mixture for a subtle heat.
Q&A
Can I make this ahead of time?
Yes. Assemble it earlier and bake before serving. You can also bake it and reheat, though the texture is best fresh.
Can I freeze it?
Freezing isn’t ideal because zucchini releases water after thawing.
Can I use only sour cream?
Yes, but the flavor will be tangier and the texture thicker.
Why is my gratin watery?
Zucchini contains a lot of water. Slice thinly, pat dry, and finish uncovered to evaporate extra moisture.
Can I add meat?
Cooked chicken, turkey, or even ground beef works well.
Can I replace mozzarella?
Yes. Gruyere, fontina, or provolone are good substitutes.
What herbs work well?
Thyme is classic. Oregano, rosemary, or fresh parsley also work nicely.
Can I make it dairy-free?
Use coconut cream and a dairy-free cheese alternative. The flavor will change slightly.
What can I serve it with?
Grilled chicken, fish, lamb, steak, or a simple green salad.
Does it reheat well?
Yes. Reheat in the oven at a low temperature so the top stays crisp.
Nutrition
(per serving, approximate)
Calories: 220–290
Protein: 10–12 g
Carbs: 8–10 g
Fat: 18–22 g
Fiber: 2–3 g
Sugar: 4–5 g
Conclusion
This creamy zucchini gratin brings together simple Mediterranean flavors in a way that feels warm, comforting, and refined. The tender zucchini, creamy sauce, and golden cheese topping come together in layers that melt into each other. It works just as well as a quick side dish on a weeknight as it does as part of a slow weekend meal. You can keep it classic or adjust it with tomatoes, herbs, potatoes, or protein depending on what you have. If you’d like a lighter version, a cheesy one, or something more casserole-style, I can help you customize it.