Preheat oven to 200°C (400°F) Recipe

If you’re ready for a dish that ticks every comfort food box while keeping it gloriously veggie-focused, this Cheesy Baked Zucchini Gratin is about to become your new favorite. When you preheat oven to 200°C (400°F), you’re already halfway to bubbling cheese, luscious cream sauce, and soft zucchini melting together – an absolute golden tray of bliss for cozy nights or holiday tables.

Ingredients You’ll Need

This recipe proves that just a handful of humble ingredients can become something truly spectacular. Each one is here for a reason: from building savory depth to creating that iconic pull-apart cheesy top. Let’s see why you’ll want them all in your lineup.

• Zucchini: Sliced thin for the perfect tender layers that soak up every drop of luxurious sauce.
• Salt: Essential for drawing out moisture from the zucchini, giving your gratin the right texture instead of watery disappointment.
• Olive oil: Adds flavor to the sautéed onions and keeps things velvety, not greasy.
• Onion: Brings gentle sweetness and savoriness to the creamy base.
• Garlic: Minced and mellowed with onion to add just the right punch of flavor.
• Heavy cream: Lush, rich, and absolutely necessary for that signature gratin creaminess.
• Dijon mustard: Adds a tangy undercurrent that lifts all the creamy flavors.
• Nutmeg: A pinch goes a long way in deepening the sauce with subtle warmth.
• Salt and pepper: Rounds out and balances the entire flavor profile.
• Mozzarella: For those irresistibly gooey, stretchy cheese pulls.
• Parmesan: Infuses the bake with savory, nutty intensity and finishes the top with golden color.
• Gruyère or cheddar: Adds a complex sharpness for cheesy depth and a perfectly meltable top.
• Fresh parsley or chives: Sprinkled at the end for fresh color and a pop of herbal lift.
• Extra Parmesan (optional): To add extra luxurious flavor and crunch to your gratin’s bubbly crust.

How to Make Preheat oven to 200°C (400°F)

Step 1: Prep the Zucchini

Lay your thinly sliced zucchinis out on a tray and sprinkle generously with salt – this step makes all the difference! Let them sit for 15 to 20 minutes to draw out excess moisture, then pat dry with paper towels. This means no soggy base, and every layer will come out perfectly roasted. While you wait, you can get your other ingredients ready and remind yourself to preheat oven to 200°C (400°F) soon.

Step 2: Sauté the Base

Warm your olive oil over medium heat in a skillet, then add in the chopped onion. You want it wonderfully soft and translucent – give it at least a few minutes. Stir in that minced garlic and let everything cook together for another minute, letting the aroma fill your kitchen. This simple start forms the backbone of great flavor in every bite.

Step 3: Make the Cream Sauce

Pour in the heavy cream, Dijon mustard, nutmeg, salt, and a good grind of pepper. Keep everything moving and let the sauce gently simmer for two to three minutes until slightly thickened. This sauce smells so good you’ll be tempted to eat it by the spoonful, but resist! Take it off the heat and get ready for layering.

Step 4: Layer the Dish (Don’t Forget to Preheat oven to 200°C (400°F)!)

Now is the perfect moment to preheat oven to 200°C (400°F) if you haven’t already. In a greased baking dish, start with a layer of zucchini, spoon over some sauce, and scatter your trio of cheeses. Repeat this layering two to three times, finishing with a generous hand of cheese over the top and a sprinkle of extra Parmesan for maximum golden crunch.

Step 5: Top and Bake

Slide your assembled masterpiece into the oven and bake for 25 to 30 minutes, unleashing all that bubbling, golden, cheese-topped magic. When properly baked, the cheese will be gloriously molten and the zucchini fork-tender. Let the dish cool for just a few minutes so it firms up a bit and is easy to serve.

Step 6: Garnish and Serve

Scatter fresh chopped parsley or chives across the top while still warm. Not only does it add a pop of color, but that fresh herby lift ties everything together beautifully. Serve your Cheesy Baked Zucchini Gratin warm, and just watch as everyone comes back for seconds!

How to Serve Preheat oven to 200°C (400°F)

Garnishes

Chopped fresh parsley or chives are true game changers for this gratin – they add a burst of color and a gentle, herbal note that perfectly balances the richness. For extra flair, a final dusting of Parmesan or even a hint of crushed red pepper flakes can make each slice pop. Serving straight from the oven is key, so don’t forget to preheat oven to 200°C (400°F) so your gratin is piping hot.

Side Dishes

This Cheesy Baked Zucchini Gratin pairs perfectly with just about any main. Set it next to a roasted chicken, serving of salmon, or even pile it high on a plate with crusty bread for a vegetarian main. Add a crisp green salad with lemon vinaigrette for balance. No matter the lineup, making sure you preheat oven to 200°C (400°F) will keep your timing spot on for the warmest, bubbliest result.

Creative Ways to Present

If you’re in the mood to impress, bake individual gratins in small ramekins for a dinner party, or cut the cooled gratin into neat squares to serve as a stunning appetizer. You can even spoon the gratin into lettuce cups for a fresh twist. Play around with serving boards and colorful plates – and always let your guests see the cheese bubble fresh from the pan after you preheat oven to 200°C (400°F)!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (it happens rarely!), simply let your gratin cool to room temperature, cover tightly, and store in the fridge for up to three days. Make sure to keep it in an airtight container to lock in all that cheesy, creamy flavor for round two.

Freezing

This gratin is surprisingly freezer-friendly. Portion it out or leave it in the whole baking dish, cover tightly with foil and freeze for up to one month. Thaw overnight in the fridge before reheating, so the texture stays luscious and the cheese melts evenly. It’s a great way to have a comfort meal at the ready for busy nights!

Reheating

To bring your gratin back to life, preheat oven to 200°C (400°F), cover the dish with foil, and bake until hot and bubbling again – usually around 15 to 20 minutes. If you want an extra-golden top, uncover during the last few minutes of reheating. Microwaving is fine in a pinch, but you’ll miss out on that perfect bubbly cheese finish the oven delivers.

FAQs

Can I make this gratin dairy-free?

Absolutely! Swap in your favorite plant-based cream and cheeses. The result will still be creamy and decadent, though the flavor will be a bit different. Keep an eye on the sauce thickness, as some dairy alternatives can separate or cook faster.

How thin should I slice the zucchini?

Aim for slices about 1/8 inch thick. Too thick and they won’t soften properly; too thin and they’ll disappear into the sauce. A mandoline works wonders for quick, even slices, but a sharp knife and steady hand do the job too.

What else can I add to the sauce?

Feel free to mix in fresh thyme, a pinch of cayenne, or even a small handful of sautéed mushrooms for extra flavor. You can get creative with herbs without overpowering the zucchini and cheese!

Can I assemble the dish ahead of time?

Yes, you can layer everything up a day in advance and store it covered in the fridge. When you’re ready, simply preheat oven to 200°C (400°F) and bake as usual – just allow a few extra minutes for a cold dish to heat through.

Does it matter what type of baking dish I use?

A ceramic or glass dish works best, as it holds heat well and gives you an even bake. If you’re doubling the recipe or scaling down, just adjust the dish size so the layers aren’t too thin or too thick for even cooking.

Final Thoughts

This Cheesy Baked Zucchini Gratin is the dish that’ll make your oven the star of any gathering. It delivers on every front: creamy, cheesy, and brimming with comfort. I hope you give it a try, and don’t forget to preheat oven to 200°C (400°F) for that golden, bubbling top that everyone will love!

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