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Zucchini Gratin

YIELD: 4 servings, 1 cup each


ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is made without any butter or cream, allowing the fresh zucchini flavor to shine. Slice the zucchini uniformly to ensure even cooking.


  • 2 cloves garlic, minced
  • 3 Tbsp. extra virgin olive oil, divided
  • 1 tsp. dried marjoram or thyme
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 3 medium zucchini, thinly sliced (1/8 inch)
  • ½ cup coarse dry breadcrumbs, preferably whole-wheat
  • ½ cup grated Parmesan cheese


  1. Position rack in lower third of oven; preheat to 450°F. Coat a 7×11-inch baking dish (or similar size 2- to 2½-quart dish) with cooking spray.
  2. Combine garlic, 1 Tbsp. oil, marjoram (or thyme), salt, and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
  3. Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
  4. Meanwhile, combine breadcrumbs, Parmesan, and the remaining 2 Tbsp. oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.



  • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.


Per serving:

201 calories, total fat: 14 g, saturated fat: 3 g, cholesterol: 9 mg, carbohydrates: 13 g, fiber: 2 g, total sugars: 4 g, added sugars: 0 g, protein: 7 g, sodium: 322 mg, potassium: 406 mg,
folate: 37 mcg, calcium: 141 mg

Carbohydrate Servings: 1

Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.