Easy Zucchini Gratin
This easy zucchini gratin has just 6 ingredients: shredded zucchini tossed with cheese and topped with buttery breadcrumbs. Comes together in minutes!
Servings: 4
Calories: 283kcal
Ingredients
- 3 medium zucchini (about 650 grams)
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- ⅓ cup breadcrumbs
- ¼ teaspoon pimente d’espelette
- 1 cup finely grated monterey jack cheese (90 grams)
- 1 cup finely grated mozzarella cheese (90 grams)
Instructions
- Preheat oven to 350 degrees.
- Rinse and dry the zucchini, and cut off the very bottom. Holding the top stem securely, grate the zucchini over the large holes of a box grater.
- Toss grated zucchini with ½ teaspoon salt and let drain in a colander over a medium bowl for 20 minutes.
- While zucchini is draining, melt 1 tablespoon of butter in a medium nonstick skillet.
- Add ⅓ cup breadcrumbs and ¼ teaspoon pimente d’espelette and stir.
- Cook for about 3 minutes, until breadcrumbs begin to toast, and become fragrant with butter and spice. Turn off the heat and leave breadcrumbs to cool.
- When 20 minutes is up, squeeze out liquid by pressing down on the zucchini with a clean tea towel or thick paper towel. You should have about ⅓-1/2 cup liquid in the bowl.
- Discard the liquid and dump the zucchini into the bowl. Add the shredded cheese and stir.
- Pour into a 9-inch shallow baking dish and spread out evenly.
- Sprinkle with the seasoned breadcrumbs.
- Cook for 30 min, until top is browned and cheese is bubbly.
- Remove and let cool for 5 minutes on a cooling rack.
Notes
You can also grate the zucchini using the grater attachment to your food processor to save time. If you don’t have pimente d’espelette, you can replace with smoked paprika.
Nutrition
Calories: 283kcal | Carbohydrates: 12g | Protein: 17g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 720mg | Fiber: 2g | Sugar: 4g
