Zucchini Gratin With Gruyère And Panko Breadcrumbs

For a delectable appetizer or lunch to enjoy, try Zucchini Gratin with Panko and Gruyre breadcrumbs. This delicious low carb recipe is made by combining two sweet potatoes and zucchini together.

The combination of sweet potatoes, zucchini, garlic and herbs makes a yummy and satisfying treat that you will love every time you have it. To make the recipe even tastier, grate a couple of chunks of cheese over the top after mixing in with the zucchini and gratin.

If you are craving the healthiest, most tasty and yet most substantial dish you can eat, then you must take a serious look at Zucchini Gratin with Panko and Gruyre Breadcrumbs. You could be thinking that breadcrumbs aren’t real food… but trust me, I’ve had much better meals cooked with them than with bread crumbs.

Zucchini Gratin with Panko and Gruyre Breadcrumbs is a delectable, healthy treat that will satisfy even the fussiest taste buds. The zucchini and the breadcrumbs play a vital role in providing nutritional worth of the foods, as they help the wholesome vitamins (Vitamin C & E), minerals (such as calcium, magnesium, iron, etc) and fibre to the bread.

Besides that, there are loads of flavour combinations available for you to experiment: simply choose one and go! If you are looking for the healthiest, most delicious alternative to mashed potatoes you have to look no further than zucchini. You can grate in your favorite herb varieties, add a touch of flavor by using oregano or basil leaves, and top off your meal with some bread crumbs. B

est of all, this delightful Italian vegetable is low in saturated fat, high in potassium and calcium, and very rich in nutrients and vitamins. If you don’t eat many vegetables, you really should start eating more often!

Zucchini Gratin with Gruyère and Panko Breadcrumbs

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Loaded with tender sliced vegetables, covered in a creamy béchamel sauce, and topped with crunchy panko breadcrumbs and crispy melted Gruyère cheese, this zucchini casserole recipe makes a delicious entrée or side dish.


  • For the vegetables:
  • 2 lb. (3-4) zucchini, sliced into ¼ inch pieces

  • 1 large bell pepper, sliced

  • 1 large onion, sliced

  • 1 tbsp (½ oz) unsalted butter

  • Salt and pepper, to taste

  • For the white sauce:
  • 4 tbsp (2 oz) unsalted butter

  • 4 tbsp all-purpose flour

  • 2½ cups milk (I used 2%), room temperature

  • ¼ tsp ground nutmeg

  • Salt and pepper, to taste

  • For the topping:
  • 1 cup Panko breadcrumbs, divided

  • 1 cup (2 ½ oz) Gruyère cheese, shredded

  • 1 tbsp (½ oz) unsalted butter


  • Preheat the oven to 400 F.
  • For the vegetables. Part 1: Place the sliced zucchini in a large bowl and generously toss with salt. Set aside to allow the salt to draw out liquid from the zucchini.
  • Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Sautéed until the onions begin to lightly brown and soften, about 6-8 minutes. Remove from heat and set aside.
  • For the white sauce. In a medium saucepan or skillet, melt the butter over medium heat and then, using a whisk, stir in the flour until it is incorporated into the butter. Reduce the heat to medium-low.
  • Then slowly add in the milk, whisking vigorously to prevent lumps from forming. Continuously whisk until the sauce thickens into a creamy, smooth sauce *(see first note). Finally, whisk in the nutmeg and a pinch of salt and pepper. Remove from heat.
  • For the vegetables. Part 2: Place the zucchini slices on a clean kitchen towel (or thick paper towels) and pat to dry.
  • Assemble the gratin. In an 9×13 casserole dish, start by layering the ingredients in this order: one-third of the zucchini slices, a quarter cup of panko, half of the onion and pepper mixture, and half of the white sauce. Repeat this order again and then top with the remaining one-third of the zucchini slices.
  • For the topping.Combine together the remaining half cup of panko with the Gruyère and sprinkle evenly over the zucchini casserole. Finish by doting the top with small pieces of butter.
  • Bake time. Bake for 25-30 minutes or until the cheese is melted and golden-brown. Let it cool slightly before serving.
  • Best served immediately.


  • *If the sauce is too thick, whisk in a bit more milk to thin it out.

Reference : yayforfood.


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