Ina Garten Provençal Zucchini Gratin

Ina Garten Provençal zucchini gratin is an easy side dish made with sliced zucchini, sweet onion and nutty Gruyère, ready in 1 hour 25 minutes. It's an easy summer side dish for Sunday dinner, holiday tables or potluck nights, and it's a great make-ahead vegetable gratin for a crowd.

Cook the zucchini covered for 15 minutes and then uncovered for 10, so it turns tender without falling apart. Skip the uncovered stretch and the gratin turns watery, because the zucchini never gets to cook off its extra liquid.

Ina Garten built this gratin on Richard Olney's Provençal cooking, a cook she admired who wrote about the food of the south of France. She had already written a zucchini gratin for her Barefoot in Paris cookbook, but she says this one in Modern Comfort Food (2020) is even better.

Source: Modern Comfort Food (2020)

Ina Garten Provençal Zucchini Gratin

0.0 from 0 votes

Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

250

kcal

Zucchini and onion simmer slowly in butter, then get a light cream sauce flavored with thyme and nutmeg. A crumb and Gruyère topping bakes into a golden, bubbly crust over the soft vegetables.

Ingredients

• 5 tablespoons unsalted butter, divided, plus extra for the dish
  

• 1 large yellow onion, halved and sliced crosswise
  

• 2 1/2 pounds small zucchini, sliced 1/2 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
  

• 1/4 teaspoon ground nutmeg
  

• 3/4 cup ground fresh bread crumbs from a boule, crusts removed
  

• 3/4 cup grated Gruyère cheese (2 ounces)
  

Directions

• Prep the oven and dish: Preheat the oven to 425°F. Then butter an 8 x 10-inch oval gratin dish and set it aside.
• Soften the onion: Heat 3 tablespoons of the butter in a 10 to 11-inch pot or Dutch oven over medium-low heat. Add the sliced onion and cook for 10 to 15 minutes, stirring now and then, until tender but not browned.
• Cook the zucchini: Add the zucchini and 2 teaspoons salt, then cover the pot and cook for 15 minutes. Uncover and cook for another 10 minutes, stirring occasionally, until the zucchini is tender but not falling apart.
• Make the creamy sauce: Sprinkle the flour over the zucchini and stir gently, then raise the heat to medium-high. Add the half-and-half slowly, letting each addition come to a boil before the next.
• Season the filling: Take the pot off the heat and stir in the thyme, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Then spoon the mixture into the prepared dish and lightly flatten the top.
• Add the topping: Combine the bread crumbs and Gruyère in a small bowl and sprinkle them over the gratin. Cut the remaining 2 tablespoons of butter into small dice and scatter it on top.
• Bake and rest: Bake for 20 minutes, until the top is browned and the gratin is bubbly. Let it sit for 10 minutes, then serve hot or warm.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Gruyère?

Swiss or Comté works well because both melt smoothly and have a similar nutty flavor. Parmesan is sharper and saltier, so use a little less if you swap it in.

Can I make this zucchini gratin ahead of time?

You can cook the zucchini filling and spoon it into the dish a day ahead, then keep it covered in the fridge. Add the topping just before baking, and expect it to need a few extra minutes in the oven.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven until warm, because the microwave softens the crumb topping.

Can I use fresh bread crumbs from store-bought bread?

Yes, any good crusty bread works if you remove the crusts and pulse it in a food processor. Fresh crumbs brown better than the dry packaged kind, which can turn dusty on top.

What's the most common mistake with zucchini gratin?

Skipping the long, gentle cooking of the zucchini is the biggest one, since the gratin then bakes up watery. Cooking it until just tender, not mushy, keeps the sauce creamy and the slices intact.