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Zucchini Gratin Side Dish Fall Dinner Party Menu

Zucchini Gratin

Chef François de Mélogue
This creamy gratin that will tickle your palate from the fall and into the winter months.
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish
Cuisine French, Provencal
Servings 6 people


For the Gratin:

  • 2 tbsp Olive Oil
  • 1 Sweet Onion sliced paper thin
  • 6 Zucchini sliced super thin
  • ¼ cup Shredded Gruyere Cheese
  • 2 tbsp Unsalted Butter

For the Béchamel Sauce:

  • 3 tbsp Unsalted Butter
  • 3 tbsp All-Purpose Flour
  • 1 ½ cups Whole Milk
  • ½ tsp Ground Nutmeg
  • Sea Salt and Freshly Ground Black Pepper


  • In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, stirring often, until soft, about 10 minutes. Put aside until assembling.

To make the Béchamel:

  • In a medium saucepan over medium heat, melt the butter until foamy. Add the flour and cook, stirring constantly, until the mixture is foamy, about 3 minutes. Gradually add the milk, stirring until smooth. Cook, stirring, until the sauce is thick, about 3 minutes. Stir in the nutmeg and salt and pepper to taste.

To make the Gratin:

  • Preheat the oven to 400°F (200°C).
  • Butter a gratin dish. Put a ½ inch layer of sliced zucchini, followed by the bechamel, and caramelized onions. Top with another ½ inch layer on zucchini slices. Sprinkle the cheese and dot with the butter.
  • Bake the gratin for 30 minutes, or until golden brown.


Sometimes I add wilted greens (spinach, kale, broccoli rabe, etc). Add whet you enjoy eating.
Keyword Zucchini
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