Three Cheese Zucchini Gratin


The three cheese blend and the cream sauce gave it such amazing flavor.Three cheese zucchini gratin in a white dish with a spoon.
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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings 6 Servings

The three cheese blend and the cream sauce gave it such amazing flavor.

Course Side Dish
Cuisine American
Keyword gratin, gratin recipes, three cheese zucchini gratin


  • 6 Zucchini medium sized
  • 1 cup mozzarella cheese shredded
  • 1 cup parmesan cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder


  • 1/2 cup bread crumbs
  • 1/4 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 1/4 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.
Nutrition Facts
Three Cheese Zucchini Gratin
Amount Per Serving
Calories 423 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g95%
Cholesterol 93mg31%
Sodium 1103mg46%
Potassium 619mg18%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 21g42%
Vitamin A 1369IU27%
Vitamin C 35mg42%
Calcium 560mg56%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.


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!

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