• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Cinco de Mayo Recipes
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Mardi Gras
  • St. Patrick’s Day
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegetables

    Easy Make Ahead Zucchini Gratin

    By Chula King · August 14, 2021 · Updated March 8, 2022 4 Comments

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Easy Make-Ahead Zucchini Gratin

    A gratin is a dish topped with a golden browned crust of breadcrumbs and/or melted cheese. In France, gratins are generally made with potatoes. This Easy Make Ahead Zucchini Gratin is an amazing deviation which will have you coming back for more!

    Easy make-ahead zucchini gratin

    When I got home from work, the proverbial question arose – “What’s for dinner?” Given that there are two tropical systems that could impact us within the week, I thought about making something that could be frozen for hurricane ready meals.

    As it turned out, I had some zucchini that needed to be used – thus the Easy Make Ahead Zucchini Gratin was born! All through dinner, the Master Taste Tester kept commenting on how good it was – the ultimate compliment!

    Estimated reading time: 6 minutes

    Table of Contents

    • Ingredients for Easy Make Ahead Zucchini Gratin
    • Making the Easy Make Ahead Zucchini Gratin
    • Frequently Asked Questions
    • Other Delicious Zucchini Recipes

    Ingredients for Easy Make Ahead Zucchini Gratin

    I used the following ingredients: Grated Gruyère cheese, Panko breadcrumbs, zucchini, onion, Kosher salt, unsalted butter, freshly ground black pepper, freshly ground nutmeg, all-purpose flour and milk.

    Ingredients for Easy-Make Ahead Zucchini Gratin

    Making the Easy Make Ahead Zucchini Gratin

    Step 1: I started by combining the Gruyère cheese and Panko breadcrumbs in a small bowl.

    Mixing cheese and panko breadcrumbs

    Step 2: Then, I grated the zucchini and onion in my food processor.

    Grating zucchini and onion in food processor

    Step 3: I transferred the zucchini and onion to a wire mesh strainer set over a bowl and sprinkled on some salt.

    The idea here was to remove as much of the liquid as possible from both the zucchini and the onion.

    Transferring zucchini to wire mesh strainer.

    Step 4: After 30 minutes, I squeezed liquid from the zucchini and onion with my hands. Then, I placed the grated zucchini and onion in a paper towel and continued squeezing as much liquid as possible from them.

    I was amazed that I ended up with about a cup of liquid! This is significant because the dish would have otherwise been incredibly watery had the liquid not been removed!

    Squeezing liquid from grated zucchini and onion

    Step 5: I heated unsalted butter in a 12-inch skillet over medium-high heat until it was foaming. Then, I added the squeezed zucchini and onion and cooked it for about 5 minutes until it was just tender.

    After that, I added the remaining salt, pepper, nutmeg and flour and stirred the mixture to combine everything.

    Adding flour to zucchini/onion mixture.

    Step 6: After about a minute, I added the milk and stirred the mixture until it was thickened and bubbly.

    Adding milk to zucchini mixture

    Step 7: I transferred the zucchini mixture to a casserole dish that I had sprayed with non-stick spray. Then, I topped it with the Gruyère/Panko mixture.

    Finally, I dotted the zucchini gratin with some additional unsalted butter. At this point, I could have refrigerated the zucchini gratin for a later use.

    Topping zucchini gratin with cheese/panko mixture

    Instead, I popped the zucchini gratin into a preheated 400° F oven for about 20 minutes. After 20 minutes, it was bubbling hot, golden brown and absolutely delicious. Yum!

    Easy Make-Ahead Zucchini Gratin

    Frequently Asked Questions

    What if I don’t have a food processor?

    The zucchini and onion can be grated using the largest holes in a box grater if you don’t have a food processor.

    Can I use ground nutmeg instead of fresh nutmeg?

    I happened to have fresh nutmeg, so I used it. I could have also used ground nutmeg.

    What is zucchini?

    Zucchini is a summer squash that is actually a fruit. It’s grown throughout the US during the warm summer months. While you may think of zucchini as a vegetable it is actually a fruit.  Zucchini is low in calories and a good source of vitamins A and C, fiber and potassium.

    What is a courgette?

    Courgette is another name for zucchini.

    Is there a substitute for Gruyère cheese?

    You can substitute Swiss cheese, Cheddar cheese, Monterey Jack and Fontina cheese for the Gruyère cheese.

    Can I substitute plain breadcrumbs for Panko breadcrumbs?

    Plain breadcrumbs can be easily substituted for the Panko breadcrumbs. The topping will not be quite as crispy though.

    What about leftovers?

    This Easy Make-Ahead Zucchini Gratin makes excellent leftovers. If you want the cheese/panko topping to be crisp, you should reheat it in a 350°F oven for about 15 minutes or until heated through.

    How far in advance can I make the zucchini gratin?

    You can make this amazing casserole several hours to a day before baking it. Cover it with aluminum foil and refrigerate. Add about 5 minutes to the baking time if baking it from the refrigerator.

    Other Delicious Zucchini Recipes

    If you’re a fan of zucchini, you should definitely check out these amazing recipes:

    • Crispy Parmesan Zucchini Fries
    • Easy Cheesy Zucchini Bites
    • Three Cheese Zucchini Tart
    • Creamy Puréed Zucchini Soup
    • Zoodles

    I first posted this amazing recipe on September 6, 2017. Since then, it’s been one of my favorite vegetable casseroles.

    This post includes the same delicious recipe with updated text and photos.

    I hope you liked this recipe for Easy Make-Ahead Zucchini Gratin as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Easy Make-Ahead Zucchini Gratin

    Easy Make Ahead Zucchini Gratin

    A gratin is a dish topped with a golden browned crust of breadcrumbs and/or melted cheese. In France, gratins are generally made with potatoes. This Easy Make Ahead Zucchini Gratin is an amazing deviation which will have you coming back for more!
    4.59 from 17 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 247kcal
    Author: Chula King

    Ingredients

    • ½ cup (2 ounces) grated Gruyère cheese (See Tip 1)
    • ½ cup (1.5 ounces) Panko breadcrumbs (See Tip 2)
    • 2 large zucchini, about 1 pound total
    • 1 large onion (between 8 and 9 ounces)
    • 1 teaspoon Kosher salt, divided
    • 4 Tablespoons butter, divided
    • 1 ½ Tablespoons all-purpose flour
    • ¾ cup (6-ounces) milk
    • ¼ teaspoon freshly ground black pepper
    • ⅛ teaspoon freshly ground nutmeg (See Tip 3)

    Instructions

    • Preheat oven to 400° F. Spray a casserole dish with nonstick spray. Set aside.
    • Combine Gruyère and Panko breadcrumbs in a bowl; set aside.
    • Scrub zucchini under cold water; cut off the two ends, but do not peel. Cut off two ends of onion, and peel. Grate the zucchini and onion in food processor of box grater; toss with ½ teaspoon salt in a colander. Let sit for 30 minutes.
    • Squeeze liquid from zucchini and onion with hands. Then place in double paper towel and continue squeezing as much liquid as possible. (See Tip 4)
    • Heat 3 tablespoons of the butter to foaming over medium heat in a 12-inch nonstick skillet. Add the grated zucchini and onion. Cook for 3 to 5 minutes, just until tender. Season with remaining ½ teaspoon of salt, pepper nutmeg. Add flour; stir well to combine and cook for a minute or two.
    • Add milk; stir constantly until thickened and bubbly. Correct seasonings.
    • Transfer zucchini mixture to prepared casserole dish. Top with Gruyère/Panko mixture. Dot with remaining tablespoon of butter. Can be made ahead of time up to this point. (See Tip 5)
    • Bake in a preheated 400º F oven for 20 minutes or until bubbling hot and golden browned. Yield: 4 servings. (See Tip 6)

    Chula’s Expert Tips

    1. May substitute Swiss cheese, Cheddar cheese, Monterey Jack cheese or Fontina cheese for the Gruyère cheese.
    2. May use plain breadcrumbs in place of the Panko.
    3. May use store-bought ground nutmeg in place of the freshly ground nutmeg.
    4. You’ll be surprised at the amount of liquid that you can squeeze from the zucchini and onion! The reserved liquid from the zucchini and onion can be used in sauces or gravies.
    5. If made ahead of time, cover and refrigerate for up to a day. Add 5 minutes to the baking time
    6. Leftovers, if any, can be reheated in a 350°F oven for 10 to 15 minutes. They can also be reheated in the microwave for several minutes. However, if reheated in the microwave, the cheese toping will lose its crispiness.

    Nutrition

    Calories: 247kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 790mg | Potassium: 381mg | Fiber: 1g | Sugar: 6g | Vitamin A: 730IU | Vitamin C: 19.6mg | Calcium: 198mg | Iron: 0.9mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Vegetables

    • Vegetable Lo Mein
    • Black-Eyed Pea Jambalaya
    • Make-Ahead Broccoli Rice Casserole
    • Make Ahead Duchess Potatoes

    Filed Under: Casseroles, Holiday Side Dishes, Vegetables, Vegetarian Dishes

    Reader Interactions

    Comments

    1. Jonathan Bryans says

      November 22, 2021 at 9:37 am

      5 stars
      My five stars are in anticipation of the final result. I love the idea of baked Zucchini and onion with a taint of nutmeg. Actually, I also added a grated deep orange sweet potato for kicks. The dish is settled in my fridge to bake for tomorrow morning, when I shall eat some of it for my work lunch with a dressed crisp lettuce salad. I am sure my 5 stars will prove right….and thank you for this idea!!

    2. Chula King says

      November 22, 2021 at 5:04 pm

      Jonathan, I hope the final result of the recipe is what you had anticipated!

      Chula

    3. Jonathan Bryans says

      November 24, 2021 at 10:27 pm

      5 stars
      …..it was so delicious that I am making it a second time to take to a potluck Thanksgiving dinner happening tonight. This time I found some Gruyere instead of the cheddar I put on last time. it’s such a winner!!

    4. Chula King says

      November 25, 2021 at 7:35 am

      Gruyère is my favorite for this gratin. Happy Thanksgiving!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    Delicious Mardi Gras Recipes

    • Cajun Chicken Fricassee
    • Easy Pecan Praline Morsels
    • Classic Shrimp Cocktail
    • Pancake Day Pancakes
    • New Orleans Shrimp Remoulade
    • Mardi Gras Cinnamon Roll King Cake (Bread Machine)
    • Beef Grillades and Smoked Gouda Grits
    • Layered Shrimp Cocktail Spread

    See more Valentine Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
    • Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer