Three Cheese Zucchini Gratin

Life as a food blogger can be very interesting at times.  I take my photos using natural lighting.  And here in North Carolina it has been cloudy and rainy most of the summer.  It can really put a damper on a food bloggers day when the sun isn’t out.  The sun was out this morning, so I jumped out of bed ready to make something delicious.

I have an over abundance of zucchini.  I saw an idea for zucchini gratin and I immediately knew that is what I wanted to make.  I wanted mine to be extra cheesy, creamy and delicious.  As soon as it came out of the oven I knew it was going to be amazing.  I had to bribe my ten year old with $1 to hold the spoon in the picture.  He even would say, “mom hurry, my wrist is hurting.”  But I wanted to show all of the yummy textures and the cheesy cream sauce.

Do you have zucchini?  Then you have got to make this.  Since zucchini is my favorite summer veggie I knew it would become an instant fave.  The three cheese blend and the cream sauce gave it such amazing flavor.  Oh my gosh I couldn’t believe how good this turned out.   It turned out even better than what I had imagined.  If you are looking for a delicious side for dinner, and have zucchini taking over your garden, then this is the side for you!

Three Cheese Zucchini Gratin
  • 6 medium sized Zucchini
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, shredded
  • 1 cup cheddar cheese, shredded
  • ½ cup milk
  • ½ cup heavy whipping cream
  • 2 Tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • Topping:
  • ½ cup bread crumbs
  • ¼ cup parmesan, grated
  • 1 tablespoon butter, melted
  1. Preheat oven to 375 degrees. Lightly spray with cooking spray a 2 quart casserole dish.
  2. In a medium saucepan melt 2 Tablespoons butter. Whisk in the flour and cook for 2-3 minutes until it has thickened up. Slowly whisk in milk and heavy cream. Add in cheese and continue to mix until cheese has melted. Stir in garlic powder and salt and set aside.
  3. Cut zucchini in ¼ inch slices. Layer on the bottom of the casserole dish. Add about 3 Tablespoons of cheese sauce on the top and continue to layer the zucchini and cheese sauce.
  4. For the topping, mix together the bread crumbs and parmesan. Sprinkle over the top of the zucchini layer. Pour the 1 Tablespoon of melted butter on the top.
  5. Bake for 25-30 minutes or until sauce is bubbly and heated through. Broil the top for about 5 minutes until it is golden brown.



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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I have never even once thought to do this with zucchini!! OMG! It looks incredible girl. Love 🙂

    PS- I don’t know what the lighting situation in your house is, but I’ve found on the cloudy days here (since we’re in the same place for a week or two longer), if I’m shooting at 1pm on the nose, I can usually get good light.

  2. That looks amazing. I haven’t been able to convince my kids that zucchini is edible yet. Perhaps the cheese will turn them into believers. I’m in NC too, I’m over the rain too. My house is always dark anyway since we have so many trees, but lately I have to turn on every light in the house to see.

  3. I have zucchini coming out of my ears and am ALWAYS looking for a new and unique ways to cook it. This looks amazing! Thank you so much!

  4. Looks delicious! Since I could eat it all by myself how many people does it serve?

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