Zucchini Parmesan Gratin
Dive into a melting and comforting zucchini gratin, where slightly caramelized slices meet a cream flavored with garlic and thyme, all crowned with a golden layer of parmesan. This simple and economical vegetarian dish is an elegant side or a savory main course. Its careful preparation, including salting the zucchini, guarantees a perfect result without excess water. In a few steps, you get a delicious gratin that will delight your guests. A family recipe that proves simplicity and quality ingredients make all the difference.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the zucchinis: Place slices in a colander, sprinkle with salt and let drain 10-15 min. Rinse and pat dry.
- 2
Preheat oven to 190°C. In a pan, heat oil, sweat the chopped onion for 3-4 min, then add garlic for 1 min.
- 3
Pour cream into the pan, add thyme, salt and pepper. Bring to a simmer for 2 min then remove from heat.
- 4
In an oiled baking dish, alternate layers of zucchini, cream and parmesan (reserving some). Finish with cream.
- 5
Cover with foil and bake for 25 min. Remove foil, sprinkle reserved parmesan and thyme. Bake for 10 more min.
- 6
Let rest 5-10 min before serving.
- Salting: Key to avoid a watery gratin, especially with large zucchinis.
- Even slicing: A mandoline ensures even slices for uniform cooking.
- Cheese: Grate parmesan at the last moment for a better gratin.
- Doneness test: Zucchinis are cooked when a knife pierces easily.
- Serving: Pair with white meat, fish or a green salad.
- Variations: Try with béchamel, sun-dried tomatoes or sausage meat.
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