Cooking Lesson #1130: Zucchini Au Gratin

…from the Perspectives’ Holiday Kitchen

How you doin’?  My zucchini casserole is perfect for using up all that summer zucchini you’ve got in your freezer, or fresh zucchini from the market.
 
If you like potatoes au gratin, my zucchini casserole is like a green veggie version of the potatoes, but with a cheesier, creamier sauce. The combination of Swiss, Gruyere, and Brie cheeses make it rich and nutty. Most of the time to make this dish is hands-off, and it uses simple ingredients you’ll find at any grocery store.
 
Yes, it’s a cream sauce, but it also has plenty of vegetables and goes great with roasted turkey, prime rib, or whatever you’re serving this year. This recipe requires a good amount of zucchini. Three or four to be exact!
 
The term “au gratin” is widely recognized in culinary circles and among food enthusiasts, referring to a dish topped with a crust of cheese, breadcrumbs, or both, and then baked or broiled until golden brown and crispy. However, the origins of this cooking technique and its name are less commonly known.
 
The concept of au gratin cooking has its roots in medieval European cuisine, particularly in the regions that are now France and Italy. During this period, cooks would often top dishes with a mixture of cheese, breadcrumbs and spices to add flavor and texture. However, the modern version of au gratin, as we know it today, is more closely associated with French cuisine, where it became a staple technique in many traditional French recipes.
 
Prep time:  15 minutes
Cook time:  45 minutes
Yield: 6 to 8 Servings
 
Ingredients 
3 pounds zucchini, sliced or cubed
4 large beaten eggs
1/2 cup whole milk
1/4 cup chopped parsley
1/2 pound cubed Monterey jack cheese,
1/2 pound cubed medium sharp cheddar cheese
1 teaspoon kosher salt
2 teaspoons baking powder
1 cup herbed/flavored breadcrumbs
2 tablespoons unsalted butter, plus more for pan prep

Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F. 
3. Cube or slice the zucchini and steam until just barely tender. 
4. Plunge the zucchini into ice cold water to stop the cooking process and set the color. Drain thoroughly.
5. Combine the eggs, milk, parsley, cheeses, salt and baking powder. 
6. Add the zucchini to the egg mix and mix well. 
7. Transfer the mixture to a buttered casserole dish that has been dusted with half the breadcrumbs. 
8. Sprinkle the top with the remaining breadcrumbs and dot with butter. 
9. Bake for 45 minutes or until cooked through and lightly browned.

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ChefSecret:  Make clean up a breeze by using a foil liner in the baking pan.
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Quip of the Day:  Q. How do zucchinis stay in shape? A. They play squash!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
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                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

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