Zucchini Gratin Without Béchamel

This zucchini gratin without béchamel is lighter, quicker, and still wonderfully fondant.

The secret is to remove excess water from the zucchini before baking, so the dish stays creamy instead of watery.

Ingredients

• 800 g zucchini, sliced thinly
• 3 large eggs
• 200 ml heavy cream
• 100 ml milk
• 120 g grated cheese, such as Gruyère or cheddar
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 30 g breadcrumbs, optional for topping

How to Make Zucchini Gratin Without Béchamel

Drain the zucchini

Heat the olive oil in a large pan. Add the sliced zucchini and cook for 8 to 10 minutes, until it softens and releases water. Drain it well in a colander for 5 minutes.

Prepare the creamy mixture

In a bowl, whisk the eggs, cream, milk, garlic, thyme, salt, and pepper. The eggs help the gratin set gently while keeping the texture soft.

Assemble the dish

Place the drained zucchini in a baking dish. Pour the egg and cream mixture over the top, then sprinkle with grated cheese. Add breadcrumbs if you want a lightly crisp surface.

Bake until golden

Bake at 180°C for 35 to 40 minutes, until the center is set and the top is golden. Let the gratin rest for 10 minutes before serving so the slices hold better.

Conclusion

A good zucchini gratin does not need béchamel to be creamy. Draining the zucchini first and baking it with eggs, cream, and cheese gives a soft, rich result every time.