zucchini gratin zucchini gratin Israeli Kitchen This is a fun twist on potatoes au gratin. (Photo: Elena Shashkina / Shutterstock)

Zucchini gratin

Thyme and garlic-infused cream adds depth of flavor to this easy-to-make casserole.

  • Yield: Serves 4-6
  • Prep time: 20 minutes
  • Cook time: 25 minutes

If this is your first encounter with gratin, you’re in for a treat. Gratins originated in France, and refer to a vegetable dish cooked in a shallow casserole, topped with bread crumbs, cheese and butter. The French know how to enjoy their veggies, that’s for sure!

I lightened up slightly on this recipe by using coconut milk and whole wheat bread crumbs and it worked very well. You can also skip the olive oil drizzle and spray lightly with cooking spray to reduce calories.


  • 1 pat of butter
  • 5 medium zucchini
  • 1 1/2 cup bread crumbs
  • Olive oil
  • 2 cloves garlic
  • 3-4 sprigs thyme
  • 1 cup heavy cream or canned coconut milk
  • 3/4 cup parmesan cheese
  • Salt and pepper, to taste


Preheat oven to 350° F. Butter a medium-sized casserole dish.

Slice zucchini into thin rounds.

Heat cream in a small pot, with garlic and thyme. Stir and cook 5 minutes to allow flavor of thyme to infuse the cream. Remove from heat. Discard thyme.

Spread a layer of zucchini slices on bottom of pan, top with ½ cup bread crumbs, ¼ cup parmesan, and a third of the cream. Sprinkle with salt and pepper to taste. Repeat with remaining ingredients, making three layers total.

Drizzle a bit of olive oil over the top, and bake for 20-25 minutes.

Related Topics: Appetizers, Vegetarian

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