What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 10, 2010

Zucchini Au Gratin

Filed under: Recipes,Sides,Vegetarian — Tags: , , , , , , — admin @ 9:39 am

This is my favorite dish to make with Zucchini.

This is one of the very first things I ever cooked after being married (not counting the burned stew incident), and this is most definitely the very first recipe I ever invented myself.  We’ve been enjoying this great summer Zucchini dish for well…let’s just say…MANY years!

First, slice a large Vidalia (or other sweet) Onion.

Then, slice 2-3 medium to large Zucchini.

Cover bottom of 9 x 13 glass caserole with a layer of Zucchini, overlapping like this:

Follow with a layer of onion rings.

Repeat the process, layering Zucchini and Onion again.

Okay…you caught me!  I used the same photo as above, but you get my drift.

Finish with a layer of Zucchini.

Just because this is so complicated , let’s be sure you’ve got it:  That’s Zucchini, Onion, Zucchini, Onion, Zucchini.

I’m feeling a little sarcastic this morning, can you tell? 😉

You can cover with aluminum foil and bake in an oven at 350 degrees until Zucchini is fork tender, OR if you are in a hurry like I was last night, you can cover with plastic wrap and microwave on high for 7-10 minutes until tender.  You’ll want to be able to easily pierce the squash with a fork.

Here’s what it will look like once the squash is cooked and ready for the next step, which happens to be my favorite part:

You can see them beaded up with all the sweat from their little trip to the sauna.

Now, cover the whole darn thing with cheese –  glorious cheese!   I used mozzerella, but colby or cheddar works great, too.

Then, top with bread crumbs (Gluten Free, of course!). 

Do you know how to make your own bread crumbs?   I just cut or tear my gluten free sandwich bread into small pieces, run it through the food processor and then bake in the oven at 350 degrees, stirring every 5 minutes, until they are lightly browned and dry.  I store in a ziploc freezer bag in my freezer and they last for months this way.  You can take out what you need and place the bag back in the freezer for the next time.  No stale crumbs ever!

Okay, now pop the pan into the oven at 350 degrees for about 15 minutes, just until the cheese is starting to brown up a bit.   This is what it should look like when finished:

Let cool for a few minutes before cutting with a spatula to serve. 

My hubby likes this with ranch dressing.  I like it as is, simple and delicious!  This is sometimes served as our main dish (like last night) and sometimes sits on our plate beside pasta, grilled chicken, or fish.  However you decide to eat it, I hope you enjoy it!


  1. Yummy!!!!! I love when you make this. I am not a huge zucchini fan, but when made like this its fantastic!!

    Comment by Caroline — July 11, 2010 @ 3:09 pm

  2. Cover ANYTHING in cheese and breadcrumbs and it’s got to be good, right?!?!? :-)

    Comment by admin — July 12, 2010 @ 8:23 am

  3. […] for me, I’m off to make Zucchini Au Gratin for dinner again, as our garden overfloweth! This entry was posted on Tuesday, July 13th, 2010 at […]

    Pingback by What Life Dishes Out » Blog Archive » A Passage to India – Part 2: Indian Cauliflower — July 13, 2010 @ 4:31 pm

  4. This was so delicious and easy. I can’t wait to make it again. I could eat is every night. Thanks for a wonderful recipe

    Comment by Connie — July 14, 2010 @ 11:20 am

  5. Connie – I’m so glad you liked it! We practically DO eat this every night during Zucchinni season! LOL In fact, I’m heating up my lunch right now which is leftovers from last night of – what else? – Zucchini Au Gratin! :-)

    Comment by admin — July 14, 2010 @ 11:50 am

  6. […] think of somthing new to do with all this Zucchini that is overtaking my kitchen.  We have made my Zucchini Au Gratin a few times over past week, so we are ready for something new.  I gave away a big bag of […]

    Pingback by What Life Dishes Out » Blog Archive » Garden Abundance – Gluten Free Zucchini Bread — July 22, 2010 @ 9:25 pm

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