Julia Child’s Zucchini Gratin Recipe

Introduction

Julia Child’s Zucchini Gratin is a simple, comforting dish that highlights tender zucchini baked with savory onions, topped with Parmesan cheese and a crispy breadcrumb crust. It’s perfect as a side or a light main when paired with a fresh salad.

Ingredients

• 4 cups zucchini, sliced
• 1 medium onion, thinly sliced
• 2 tablespoons butter
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a skillet, melt the butter over medium heat and sauté the zucchini and onion until they are tender, about 5-7 minutes.
2. Step 2: Transfer the cooked vegetables to a baking dish. Sprinkle the top evenly with grated Parmesan cheese and then cover with breadcrumbs.
3. Step 3: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
4. Step 4: Let the gratin cool for a few minutes before serving to allow it to set slightly.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or fresh herbs like thyme or basil to the vegetable mixture before baking.
• Use panko breadcrumbs for a lighter, crunchier topping.
• Try mixing in some Gruyère cheese with the Parmesan for a richer taste.
• If you prefer, swap the onion for shallots or leeks for a milder flavor.

Storage

Store any leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to retain the crisp topping. Avoid microwaving to keep the crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin in advance?

Yes, you can assemble the zucchini, onion, and toppings in advance and keep it covered in the refrigerator for up to 24 hours before baking.

Can I use frozen zucchini for this recipe?

It’s best to use fresh zucchini for better texture, but if using frozen, thaw and drain excess moisture thoroughly before cooking to prevent a soggy gratin.

Julia Child’s Zucchini Gratin Recipe

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★★★★★

4.8 from 61 reviews

Julia Child’s Zucchini Gratin is a classic French-inspired baked dish featuring tender zucchini and onions cooked in butter, then topped with a savory mixture of Parmesan cheese and crispy breadcrumbs for a golden, flavorful crust.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium zucchinis, thinly sliced
• 1 large onion, finely chopped

Dairy & Fats

• 3 tablespoons unsalted butter
• 1 cup grated Parmesan cheese

Other

• 1/2 cup breadcrumbs

Instructions

1. Prepare the vegetables: Begin by washing and thinly slicing the zucchinis. Finely chop the onion to ensure even cooking and flavor distribution.
2. Cook the zucchini and onion: In a large skillet, melt the butter over medium heat. Add the sliced zucchinis and chopped onion, cooking gently until they are softened but not browned, about 8-10 minutes. Stir occasionally to prevent sticking.
3. Assemble the gratin: Transfer the cooked zucchini and onions evenly into a baking dish. Sprinkle a generous layer of grated Parmesan cheese over the top, and then evenly distribute the breadcrumbs to form a crisp topping.
4. Bake the gratin: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the topping is golden brown and crispy and the gratin is bubbling gently around the edges.
5. Serve: Remove the gratin from the oven and allow it to cool slightly before serving to let the flavors meld and the gratin set for easier portioning.

Notes

• For a richer flavor, you can sprinkle some freshly ground black pepper or nutmeg over the vegetables before baking.
• If you prefer a crunchier topping, you can toast the breadcrumbs lightly in butter before sprinkling.
• Use freshly grated Parmesan for the best flavor and melting quality.
• This dish pairs beautifully as a side to roasted meats or as a vegetarian main with a fresh salad.

Keywords: Zucchini gratin, Julia Child recipes, baked vegetable dish, Parmesan zucchini, French gratin