sliced zucchini in a casserole dish with cream sauce and tomatoes. Topped with cherry tomatoes and breadcrumbs.

Zucchini Gratin

Contributor: Christine Pittman

Zucchini gratin is a layered casserole made with zucchini, tomatoes, a cream sauce, and cheese. This delicious side dish is a great way to use excess zucchini.

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


  • 2 medium zucchini, thinly sliced into 1/4-inch rounds
  • 2 medium yellow squash, thinly sliced into 1/4-inch rounds
  • 1 pint cherry or grape tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. heavy cream
  • 1/4 cup panko bread crumbs
  • 3 Tbsp. grated parmesan cheese
  • 2 Tbsp. extra-virgin olive oil


  1. Preheat the oven to 450℉.
  2. Combine the zucchini, yellow squash, cherry tomatoes, and garlic in a large bowl. Sprinkle the flour, salt, and pepper over the vegetables and toss to combine.
  3. Transfer the vegetable mixture to a shallow baking dish or pie plate. If desired, arrange the vegetables in alternating, overlapping slices. Drizzle the cream over the vegetables.
  4. To make the gratin topping, combine the panko bread crumbs and parmesan in a medium bowl.
  5. Add the olive oil and toss to combine. Sprinkle the bread crumb mixture over the vegetables.
  6. Bake the gratin until the vegetables are tender, the sauce is bubbling and the topping is golden brown, 20 to 25 minutes. Serve warm.