Ina’s Zucchini Gratin


I wouldn’t have given this recipe a second look if I hadn’t found it in a cookbook I just purchased. I wanted Ina Garten’s Barefoot in Paris for ages and luckily found the last copy at Costco recently.  I love Ina’s books and the addition of this one completes my collection of her cookbooks.  Like everybody else I have dozens of good zucchini recipes and most of them fall into just a few categories:  tomato based dishes, stir-frys, soups and baked goods, and when I saw this recipe for zucchini in a white sauce it really didn’t appeal to me. Don’t know why but  zucchini and white sauce are two ingredients I’ve never thought to combine, but I’ve never tried one of Ina’s recipes that I didn’t like so decided to go with that record and make her version of zucchini gratin.



The zucchini has a sweet, mild flavor when blended with the sauce (love the hint of nutmeg)  and the buttered crumb topping adds a tasty bit of rich texture to the dish.  This simple recipe is great as a quick weekday veggies or as a side for a  very special dinner.  Ina’s books are filled with excellent recipes like this and if I had to choose just one cookbook author to keep on my bookshelf it would be Ina.  It’s my plan to try every recipe in Barefoot in Paris and I’ll be sharing all of them.


5.0 from 2 reviews
Ina's Zucchini Gratin
  • 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
  • 1 pound yellow onions (3 large), cut in half and sliced
  • 2 pounds zucchini, sliced ¼ inch thick
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup hot milk
  • ¾ cup fresh bread crumbs
  • ¾ cup Gruyere cheese, grated
  1. Preheat oven to 400 degrees.
  2. 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 8x10 inch baking dish.
  3. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned.
Make fresh breadcrumbs by removing crusts from white bread and processing it in a food processor fitted with a steel blade. Each slice makes about ⅓ cup crumbs.


Wouldn’t you know it! This is now one of my favorite zucchini recipes that I will prepare over and over.  You won’t believe how perfectly all the flavors and textures come together in this quick and easy dish.  This can be assembled ahead and baked just before dinner.   It’s great with a roast and substantial enough to be a main dish if you are preparing a vegetarian meal.  I use small zucchini, freshly picked, that are no longer than 6 inches. They don’t need to be peeled.


I’m linking this delicious recipe to StoneGable’s On the Menu Monday. Thanks, Yvonne, for hosting this event. I’m looking forward to all the wonderful recipes I’ll find there.



  1. Kris says

    I am a huge Ina fan! I only have two of her books, and I want them all!! I think I better file this one for next summers zucchini harvest!! Looks good!

  2. says

    Sounds good! Strangely our zucchini plant has produced very few zucchini this year. Also not getting many pumpkins either. Not sure why, but I do have one zucchini right now. I will need to try something new like this. Thanks!
    Marilyn recently posted..Walk AloneMy Profile

  3. says

    Wonderfully simple and tasty – I love all the ingredients, so what’s not to love about this dish? Can’t wait for the zucchini season downunder – they’re SO versatile and form the basis of several of my favourites! I bet this recipe becomes another!!
    Red Nomad OZ recently posted..My FavouRED OZ Things #2!My Profile

  4. says

    This looks really really good. I’ve got to give it a try. Nice photo also Cathy. Don’t you love browsing the cookbooks at Costco. Every once in a while you do find a treasure. This is one cookbook I don’t have either and keep forgetting to buy it. Did you use fresh nutmeg? I’ve recently become a fan. It tastes different that jarred. And of course love the Guyre.
    Lea Ann recently posted..Fried Pickles, Tru Pickles and On a Stick CookbookMy Profile

  5. Rachael says

    This recipe looks great! I would like to bring it to a family dinner. I was wondering would you cook it then reheat, or cook it there? Thanks for your help.

Leave a Reply

Your email address will not be published. Required fields are marked *