Table of Contents

Zucchini Au Gratin: A Thanksgiving Twist on a Summer Classic

My grandmother, Nana Rose, had a knack for transforming even the most humble vegetables into dishes fit for royalty. I remember one Thanksgiving, the usual green bean casserole was nowhere to be found. Instead, a bubbly, golden-brown dish appeared, emitting a savory, cheesy aroma. We all eyed it suspiciously – zucchini at Thanksgiving? But one bite of Nana Rose’s Zucchini Au Gratin, and we were converts. It was creamy, comforting, and the perfect counterpoint to the richer, heavier dishes on the table. This recipe is my attempt to recreate that memory, a delicious reminder that even simple ingredients, prepared with love, can create unforgettable holiday moments.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

3 cups zucchini, shredded
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1 dash Tabasco sauce
1 egg, slightly beaten
3 tablespoons fresh breadcrumbs
3 tablespoons Parmesan cheese

Equipment Needed

Saucepan
8-inch pie plate or quiche pan
Mixing bowl
Grater
Whisk

Instructions

Preheat your oven to 450 degrees F (232 degrees C). Ensuring your oven is properly preheated is crucial for even cooking and that beautiful golden-brown crust.
In a saucepan, melt 1 1/2 tablespoons of butter over medium heat. Watch carefully to prevent the butter from burning.
Stir in 1 1/2 tablespoons of flour to the melted butter. This creates a roux, which will thicken the sauce. Whisk continuously for about 1 minute, cooking the flour slightly and removing any raw flour taste.
Gradually add 3/4 cup of milk to the roux, whisking constantly to prevent lumps from forming. Continue stirring until the sauce is smooth and thickened. This usually takes about 3-5 minutes.
Add 1 tablespoon of lemon juice, 1/4 teaspoon of ground nutmeg, and 1 dash of Tabasco sauce to the sauce. The lemon juice adds a touch of brightness, the nutmeg provides warmth, and the Tabasco offers a subtle kick that complements the richness of the cheese. Stir well to combine.
Add 3 cups of shredded zucchini to the sauce and mix well, ensuring the zucchini is evenly coated.
Remove the saucepan from the heat and stir in 1 slightly beaten egg. Incorporate the egg quickly to prevent it from scrambling in the hot mixture. The egg adds richness and helps bind the gratin together.
Pour the zucchini mixture into an 8-inch pie plate or quiche pan. Make sure the mixture is evenly distributed in the pan.
In a small bowl, combine 3 tablespoons of fresh breadcrumbs and 3 tablespoons of Parmesan cheese. Mix well. Fresh breadcrumbs provide a delightful textural contrast to the creamy zucchini. You can use store-bought breadcrumbs, but fresh ones are highly recommended.
Sprinkle the breadcrumb and cheese mixture evenly over the top of the zucchini blend. This topping will create a delicious, crispy crust.
Bake at 450 degrees F (232 degrees C) for 35 minutes. The gratin should be bubbly and golden brown.
Brown briefly under the broiler. Keep a close eye on the gratin while it’s under the broiler to prevent burning. This should only take a minute or two. The broiler will give the top a beautiful, deep golden-brown color.
Remove from the oven and let it cool slightly before serving.

Expert Tips & Tricks

Shredding the Zucchini: Use the large holes of a box grater for the best texture. Avoid using a food processor, as it can make the zucchini too watery.
Preventing a Watery Gratin: Zucchini naturally contains a lot of water. After shredding, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This will prevent the gratin from becoming too watery.
Cheese Choices: While Parmesan is traditional, feel free to experiment with other hard cheeses like Gruyere or Pecorino Romano. A blend of cheeses can also add complexity.
Breadcrumb Alternatives: If you don’t have fresh breadcrumbs, you can use panko breadcrumbs for extra crispness.
Make-Ahead Option: You can assemble the gratin ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.
Nutmeg Substitute: If you don’t have nutmeg, a pinch of mace or allspice can be used as a substitute.

Serving & Storage Suggestions

Serve the Zucchini Au Gratin warm as a side dish. It pairs perfectly with roasted turkey, ham, or chicken. Garnish with a sprinkle of fresh parsley or chives for a pop of color.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the gratin with foil and bake at 350 degrees F (175 degrees C) until heated through. You can also reheat it in the microwave, but the topping will lose some of its crispness. Freezing is not recommended, as the texture of the zucchini can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	98.6 kcal	N/A
Calories from Fat	N/A	54%
Total Fat	5.9 g	9%
Saturated Fat	3.3 g	16%
Cholesterol	49.4 mg	16%
Sodium	114.9 mg	4%
Total Carbohydrate	7.7 g	2%
Dietary Fiber	0.9 g	3%
Sugars	1.4 g	N/A
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and a gluten-free flour blend for the roux.
Dairy-Free: Substitute the butter with a plant-based butter alternative and use a plant-based milk such as almond or soy milk. Use nutritional yeast in place of Parmesan cheese for a cheesy flavor.
Spicy: Add a pinch of red pepper flakes to the zucchini mixture for extra heat.
Herby: Incorporate fresh herbs like thyme, rosemary, or oregano into the zucchini mixture for added flavor.
Vegetable Medley: Add other shredded vegetables like carrots, yellow squash, or bell peppers to the zucchini for a colorful and nutritious twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen zucchini for this recipe?
A: While fresh zucchini is preferred, you can use frozen zucchini. Be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the recipe.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the gratin ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.

Q: What can I use if I don’t have Parmesan cheese?
A: You can substitute Parmesan cheese with other hard cheeses like Gruyere, Pecorino Romano, or Asiago.

Q: How do I prevent the topping from burning?
A: If the topping starts to brown too quickly, tent the gratin with foil during the last few minutes of baking.

Q: Can I add other vegetables to this gratin?
A: Absolutely! Feel free to add other shredded vegetables like carrots, yellow squash, or bell peppers to the zucchini for a colorful and nutritious twist.

Final Thoughts

Zucchini Au Gratin is a wonderfully versatile dish that can brighten up any Thanksgiving table. It’s a delightful way to incorporate vegetables into your holiday feast and offers a lighter, more refreshing option compared to some of the heavier dishes. Don’t be afraid to experiment with different cheeses, herbs, and spices to create your own unique version. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp white wine like Sauvignon Blanc for a truly memorable holiday meal. Enjoy!