Zucchini gratin
A simple yet luxurious gratin, baked until golden and bubbling. Tender zucchini infused with herbs and olive oil are layered with a creamy sour cream mixture and topped with melted cheese - a perfect side dish or light main course.
Updated : 10 October, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
800 grams
Zucchini
stalk
Thyme
leaf
Basil
100 milliliters
Sour cream
50 milliliters
Milk
1 teaspoon
Flour
75 grams
Hard cheese
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Heat the olive oil in a large frying pan with a lid, then add the sliced zucchini and herbs. Season generously with salt and pepper.
Step 2
Cover and cook gently for 10 minutes, stirring occasionally, until the zucchini have softened but still retain a slight bite. By this stage, the oil should have absorbed a rich green hue from the vegetables.
Step 3
Transfer the cooked zucchini into an ovenproof dish. In a separate bowl, whisk together the sour cream, milk, and flour until smooth, then season lightly with salt. Pour this mixture evenly over the zucchini - it won’t completely cover them, but it will rise and bubble beautifully as it bakes.
Step 4
Sprinkle the grated cheese evenly across the top. Place the dish in the oven and bake for 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Step 5
Serve warm as a comforting vegetarian main or an elegant side dish.