Best 6 Zucchini Au Gratin With Grana Padano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Zucchini au gratin is a classic French dish that is easy to make and always a crowd-pleaser. Made with fresh zucchini, creamy cheese sauce, and a crispy breadcrumb topping, it is a delicious and versatile side dish that can be served with a variety of main courses. It is perfect for summer when zucchini is in season, but it can be made year-round with zucchini from the grocery store.

Here are our top 6 tried and tested recipes!

ZUCCHINI GRATIN



Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
  • Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

FETTUCCINE WITH ZUCCHINI



Fettuccine With Zucchini image

Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, appetizer, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 pound medium-size zucchini, about 6, diced
Salt
4 tablespoons extra virgin olive oil
1 1/2 cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 pound fresh fettuccine
Freshly ground black pepper
3 tablespoons minced flat-leaf parsley leaves
1/2 cup grated Grana Padano

Steps:

  • Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
  • Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams

TOMATO, ZUCCHINI AND GRANA PADANO GRATIN



Tomato, Zucchini and Grana Padano Gratin image

This gratin is easy to make, and can be assembled up to 6 hours in advance, covered, and kept at room temperature. Just don't add the cheese and bread crumbs. This casserole is equally good warm or at room temperature, making it a perfect do-ahead dish.

Provided by Chef Kate

Categories     Onions

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup fresh breadcrumb
1 tablespoon olive oil
2 teaspoons olive oil
1 large red onion, cut into 1/4-in slices
2 shallots, cut into 1/4-in slices
1 garlic clove, minced
3/4 teaspoon coarse sea salt
1/2 teaspoon fresh ground pepper
2 zucchini, medium, cut on the bias into 1/2-in disks
5 tomatoes, medium, ripe, cut crosswise into 1/2-in slices
2 teaspoons herbes de provence
3 ounces grana padano

Steps:

  • Pre-heat oven to 350 degrees.
  • Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
  • In a small baking pan, mix the bread crumbs with 2 tsp of olive oil. Bake for 5-7 min, or until bread crumbs are toasted. Set aside.
  • Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
  • Add the onion and shallots and saute for 10 min, stirring occasionally.
  • Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
  • Spoon the onion mixture into the bottom of the gratin dish.
  • Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45° angle to one end of the dish. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini. Continue overlapping in this fashion.
  • Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
  • Cover w/foil and bake for 30 minutes. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
  • Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.

Nutrition Facts : Calories 171.1, Fat 6.9, SaturatedFat 1.1, Sodium 555, Carbohydrate 24.9, Fiber 4.1, Sugar 8.2, Protein 5

ZUCCHINI CON GRANA PADANAO (LAYERED ZUCCHINI WITH GRANA PADANO)



Zucchini Con Grana Padanao (Layered Zucchini With Grana Padano) image

Adapted from a recipe I found in the September-November 2008 issue of the Australian/Italian magazine 'italianicious: essence of Italy' magazine. I've not tried this recipe yet: I just discovered this magazine for the first time today. I've posted the recipe here for safe-keeping, so that I remember to try it.

Provided by bluemoon downunder

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 large onions, sliced and roughly chopped
2 garlic cloves, chopped
3 tablespoons olive oil, plus extra
olive oil, for drizzling
600 g zucchini
4 slices pancetta
1 slice white bread
1 sprig rosemary or 1 sprig thyme, plucked
60 g grana padano or 60 g parmesan cheese, finely grated

Steps:

  • Preheat the oven to 170°C.
  • Add olive oil to pan and once it is heated, sauté the onions and garlic until they have softened, then place them in a large ovenproof dish.
  • Cut the top and bottom from each of the zucchini, slice them lengthways and place them, slightly overlapping the slices, on top of the onions and garlic; layer the pancetta on top of the zucchini.
  • Process the bread, rosemary and grana padano (or parmesan) in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
  • Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
  • Serve warm.

Nutrition Facts : Calories 163.9, Fat 10.7, SaturatedFat 1.5, Sodium 60.3, Carbohydrate 16.3, Fiber 2.9, Sugar 6.1, Protein 3.1

ZUCCHINI AU GRATIN



Zucchini au Gratin image

Provided by Pierre Franey

Categories     dinner, easy, quick, casseroles, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 medium-size zucchini, about 1 1/4 pounds total
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1/2 cup white onions, sliced thin
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary leaves, or 1 teaspoon dried
2 tablespoons finely chopped parsley
4 tablespoons Parmesan or Gruyere cheese

Steps:

  • Preheat broiler.
  • Trim off the ends of the zucchini and cut them crosswise into thin slices. Sprinkle with salt and pepper.
  • Put olive oil in a large nonstick skillet over high heat. Add zucchini and onions. Cook, tossing or turning with a spatula, until lightly browned, about 3 minutes. Add garlic, rosemary and parsley and cook 1 minute more. This may have to be done in two steps if the skillet is not large enough.
  • Transfer zucchini into a big, shallow baking dish. Sprinkle with cheese. Place under broiler about 4 inches from heat source, until lightly browned.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 405 milligrams, Sugar 4 grams

ZUCCHINI AU GRATIN WITH GRANA PADANO



ZUCCHINI AU GRATIN WITH GRANA PADANO image

Categories     Vegetable     Side     Bake

Yield 4

Number Of Ingredients 7

2 white onions, about 10 ounces
Extra-virgin olive oil
4 zucchini, about 1 pound
4 slices pancetta, about 21/2 ounces
1 slice white bread
rosemary
11/2 ounces freshly grated Grana Padana cheese

Steps:

  • Slice the onions. In a skillet, heat 3 tablespoons of olive oil. Cook the onions until soft,then arrange them in an oven-proof dish. Cut off the ends of the zucchini, then slice them lengthwise. Place a half slice of pancetta on top of each zucchini half. Layer the zucchini over the onions. Slightly overlapping. In a food processor, mix the bread a spring of rosemary and the Grana Padano. Sprinkle the zucchini with the bread mixture and olive oil. Bake at 325 for about 25 minutes. then serve warm.

Tips:

  • Use fresh zucchini. Fresh zucchini has a more vibrant flavor and texture than zucchini that has been sitting around for a while. If you can, try to get zucchini from a local farmer's market or CSA.
  • Don't overcook the zucchini. Zucchini is a delicate vegetable that can easily become mushy if it is overcooked. Cook it just until it is tender-crisp, about 5-7 minutes.
  • Use a good quality cheese. The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that you enjoy. We recommend using Grana Padano, Parmesan, or Gruyère.
  • Season the dish well. Don't be afraid to add salt, pepper, and other spices to taste. This will help to bring out the flavors of the zucchini and cheese.
  • Serve the dish immediately. Zucchini au gratin is best served hot out of the oven. If you need to keep it warm for a while, you can place it in a low oven (200 degrees F) for up to 30 minutes.

Conclusion:

Zucchini au gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up fresh zucchini and it is sure to be a hit with your family and friends.

Related Topics