Baked Zucchini and Mozzarella Gratin

Tender, thinly sliced zucchini rounds shingled in a ceramic baking dish, layered with garlic and fresh herbs, and baked under a golden layer of melted mozzarella and Parmesan cheese.

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Prep Time 15

Cook Time 30

Servings: 4

Calories: 145

Ingredients Method Notes

Ingredients

For the Zucchini Base:

* 3 to 4 medium zucchini sliced into uniform 1/4-inch rounds
* 1 tbsp extra virgin olive oil
* 1 tsp salt for sweating the zucchini
* 1/2 tsp freshly cracked black pepper

For the Cheese & Herb Layer:

* 1 cup shredded low-moisture mozzarella cheese divided
* 1/2 cup grated Parmesan cheese divided
* 2 cloves garlic finely minced
* 1 tbsp fresh thyme leaves or 1 tsp dried thyme
* 1 tbsp fresh flat-leaf parsley finely chopped
* Optional: 1/4 tsp red pepper flakes

Method

Sweat the Zucchini:

Place 1/4-inch zucchini rounds in a colander, sprinkle with 1 tsp salt, and toss. Let sit for 15 minutes to drain excess moisture. Pat dry thoroughly with paper towels, pressing gently.

Preheat Oven:

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch ceramic baking dish with olive oil.

Season:

In a large bowl, toss dried zucchini with 1 tbsp olive oil, minced garlic, black pepper, thyme, red pepper flakes (if using), and half of both the mozzarella and Parmesan cheeses.

Arrange Shingles:

Tightly shingle zucchini slices in rows across the baking dish, angling them upward so they overlap tightly.

Top & Bake:

Scatter remaining mozzarella and Parmesan over top. Bake uncovered at 400°F for 25–30 minutes until zucchini is tender and cheese is golden and bubbling.

Broil & Serve:

Optionally broil for 2 minutes for extra crust crispness. Rest for 5 minutes, garnish with fresh parsley and thyme, and serve warm.

Notes

Use a mandoline slicer for uniform 1/4-inch slices to ensure even cooking.
* Do not skip the 15-minute salting step; this prevents a watery gratin.