Gratin de Courgettes (Zucchini Gratin) – Creamy French Comfort Food
When the cold weather sets in, nothing warms the table like a creamy French gratin. Today I’m sharing my Gratin de Courgettes (Zucchini Gratin) — a dish that is as comforting as it is elegant. Unlike many recipes, this one doesn’t use béchamel or flour. Instead, it’s a gluten-free zucchini gratin made with garlic butter, heavy cream, and melted cheese. The result? A rich and silky vegetable casserole that’s perfect for cozy family dinners, festive holiday meals, or simply when you want to elevate fresh zucchini into something unforgettable.
If you’ve ever searched for “easy zucchini gratin recipe without béchamel” or “creamy French zucchini bake with cheese”, this is the recipe you’ve been waiting for. It’s simple, indulgent, and built on traditional French technique: sweating the zucchini to remove excess water, layering them in a baking dish, and finishing with a luscious cream and cheese sauce.
Why You’ll Love This Zucchini Gratin
- No watery gratin – Zucchini are cooked twice (sautéed, then pre-baked) to reduce water content.
- Naturally gluten-free – No flour or breadcrumbs in the sauce, just cream and cheese.
- Flavor packed – Garlic butter infuses depth and aroma, while Emmental cheese provides a nutty sweetness.
- Versatile – Works as a vegetarian main dish or a side alongside roasted meats, poultry, or even fish.
- Perfect for winter – Creamy, cheesy, calorie-rich… the perfect dish to serve when temperatures drop.
Ingredients (Metric + US Conversions)
- 8 medium zucchini (about 1.5 kg / 3.3 lbs), sliced
- 30–40 g garlic butter (2–3 tbsp) – homemade garlic butter recipe here
- 250 ml heavy cream, 35% (1 cup)
- 150–200 g grated Emmental cheese (1½–2 cups)
- Freshly ground black pepper, about 2 g (1 tsp)
No salt needed: the garlic butter and cheese provide plenty.
Step-by-Step Instructions
1. Prepare the zucchini
Wash the zucchini well, then slice them into thin rounds or half-moons. Aim for slices about ½ cm (¼ inch) thick — this ensures they cook evenly while retaining a bit of bite.
2. Sweat the zucchini
Heat a large skillet over high heat. Add 1 tablespoon of garlic butter, then add half of the zucchini. Cook for 4–5 minutes, stirring and flipping frequently, until they release water and begin to soften. Remove and repeat with the second batch, adding more garlic butter as needed.
👉 This step is crucial: it prevents your gratin from becoming watery.
3. Pre-bake
Transfer the sautéed zucchini to a large ovenproof baking dish (about 30×20 cm / 12×8 inches). Spread into an even layer. Bake at 150°C (300°F), fan-forced, for 20 minutes.
4. Prepare the cheese sauce
While the zucchini bake, warm the cream gently in a saucepan over low heat. Do not boil. Add the grated Emmental cheese gradually, stirring constantly until melted into a smooth sauce. Season with freshly ground black pepper.
5. Assemble
Pour the hot cheese sauce evenly over the baked zucchini. Sprinkle a final layer of grated Emmental on top for that golden crust.
6. Broil to finish
Return the dish to the oven under the broiler (salamander function) for 3–4 minutes, until bubbling and golden brown.
7. Rest before serving
Let the gratin rest for about 15–20 minutes before cutting. This helps it firm up, so you can serve neat squares without the sauce sliding apart.
Tips & Tricks for the Best Zucchini Gratin
- Control moisture – Zucchini are 95% water. Sweating them in a skillet and baking them before adding the sauce makes all the difference.
- Choose the right cheese – Emmental is classic, but Gruyère, Comté, or even a sharp cheddar will also work beautifully.
- Add herbs – A touch of thyme, basil, or fresh parsley can brighten the richness.
- Serving suggestion – Try it alongside Gratin Dauphinois, Pommes Parisiennes, or even a Tartare de Bœuf 80s for a French bistro-style meal.
- Portioning tip – Always let the gratin cool slightly before cutting, otherwise it will collapse.
Substitutions
- Cheese: Use Gruyère, Comté, or mozzarella if you don’t have Emmental.
- Cream: Replace with half-and-half for a lighter option, though the sauce will be less thick.
- Garlic butter: Substitute regular butter plus 1 clove of minced garlic.
- Vegetables: You can mix in thin slices of eggplant or potato for variation.
Frequently Asked Questions
Q: My gratin turned watery. What went wrong?
A: Likely the zucchini weren’t sweated enough before baking. Make sure to sauté until they release liquid, then pre-bake to drive out more moisture.
Q: Can I prepare zucchini gratin ahead of time?
A: Yes. You can assemble the dish (up to the cheese topping step) a day in advance. Cover and refrigerate. Add cheese and broil before serving.
Q: Can I freeze this gratin?
A: Not recommended — zucchini releases too much water when thawed. Best enjoyed fresh.
Q: How many people does this serve?
A: As a side dish, it serves 6. As a main with bread or salad, about 4.
Q: Can I make this recipe lighter?
A: Yes — swap heavy cream for light cream or even evaporated milk. Add fresh herbs and reduce the cheese for a summer version.
Storing & Reheating
- Store leftovers covered in the fridge for up to 3 days.
- Reheat in a 175°C (350°F) oven until warmed through. Avoid microwaving — it makes the zucchini soggy.
Gratin de Courgettes (Zucchini Gratin) – Creamy French Comfort Food
Ingredients
- 8 medium zucchini about 1.5 kg / 3.3 lbs, sliced
- 30 –40 g garlic butter 2–3 tbsp – homemade garlic butter recipe here
- 250 ml heavy cream 35% (1 cup)
- 150 –200 g grated Emmental cheese 1½–2 cups
- Freshly ground black pepper about 2 g (1 tsp)
Instructions
- Slice zucchini. Sauté in garlic butter for 5 minutes until softened.
- Transfer to baking dish. Bake at 150°C (300°F) for 20 minutes.
- Warm cream, melt in cheese, season with pepper.
- Pour sauce over zucchini, top with more cheese.
- Broil 3–4 minutes until golden.
- Rest 15–20 minutes before serving.
Video
Notes
Substitutions
- Cheese: Use Gruyère, Comté, or mozzarella if you don’t have Emmental.
- Cream: Replace with half-and-half for a lighter option, though the sauce will be less thick.
- Garlic butter: Substitute regular butter plus 1 clove of minced garlic.
- Vegetables: You can mix in thin slices of eggplant or potato for variation.
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