Zucchini Gratin

Whether it's growing in your backyard garden or stacked high at the grocery store, zucchini seems to be everywhere by late summer. And while there’s no shortage of zucchini recipes, few are as comforting and crowd-pleasing as a good zucchini gratin. With its creamy cheese sauce, crisp topping, and layers of tender squash, this dish is a surefire way to turn a humble vegetable into something special. Even the pickiest eaters may find themselves going back for seconds. Best of all, since zucchini is available year-round, this gratin isn’t limited to summer. It's a satisfying side dish with everything from Easter ham and Thanksgiving turkey to a casual weeknight roast chicken and air-fryer steak.

How do you keep zucchini gratin from getting watery?

Zucchini has a high water content, which can make a gratin soggy. This recipe uses several key steps to prevent that. First, the zucchini is pre-cooked in a skillet until it releases most of its moisture. Second, it's transferred to the baking dish with a slotted spoon, leaving the excess liquid behind. Finally, the cheese sauce that blankets the gratin is intentionally made very thick. As the zucchini continues to release moisture while baking, the sauce thins to a smooth—not watery—consistency. The result is a rich, well-structured gratin that holds its shape and has great texture.

Does zucchini gratin freeze well?

Zucchini gratin is best enjoyed fresh, but it can be stored in the refrigerator for up to 4 days. Freezing is not recommended, as zucchini's high water content (even when reduced by pre-cooking) can lead to a soggy texture when thawed and reheated. For the best results, prepare and enjoy zucchini gratin within a few days of making it.