Mushroom and Zucchini Gratin

A gratin is a dish where the main ingredient is covered in a browned crust. This recipe comes from the website, a wonderful place for cooking and baking ideas. I choose it for my friend D and I to prepare because it required only the simplest of ingredients, yet managed to be unique and delicious. The original recipe can be found here.

mushroom and zucchini gratin
Mushroom and Zucchini Gratin

Gently sweat finely diced onions in oil, add minced garlic
Cook until onion is translucent and garlic becomes fragrant

Add diced mushrooms, thyme, salt and pepper
Cook until the mushrooms have released their juices 

Add flour and slowly simmer to thicken the mushroom juices
Check seasonings and pour mixture into a gratin dish

Cook zucchini over medium heat, add salt, pepper, and herbs.
Cook until just softened. Check for seasonings. 

Zucchini releases a lot of water during the cooking process. I strained the cooked zucchini before adding it to the gratin. This step will help keep your gratin reasonably dry, i.e.: not in a giant puddle of vegetable juices.

Pour the zucchini on top of the mushrooms. Sprinkle breadcrumbs, butter, cheese
mixture on top, garnish with chopped parsley leaves. 

To make the topping, I combined the breadcrumbs, cheese, and butter in a food processor and pulsed until the butter was finely chopped. No food processor? Using your fingers or a fork to blend everything also works. 

If you have a food processor, making your own breadcrumbs is incredibly easy. Take 1 or 2 slices of bread (toasted, fresh, or frozen), put it in a food processor, and pulse for 1 minute. 

Bake at 425 F for 8- 10 minutes, or until the top is golden brown 

 As you can see, this recipe makes enough to serve a crowd. It can also be baked in individual ramekins.

mushroom and zucchini gratin
mushroom and zucchini gratin

mushroom and zucchini gratin
mushroom and zucchini gratin

Mushroom and Zucchini Gratin 
Serves: 6 as a side dish 
  • 2 tbsp oil, divided 
  • 1 small onion, finely diced 
  • 3 cloves garlic, minced 
  • 1 lb cremini mushrooms, 1/4 inch (1 cm) dice 
  • 4 tsp fresh thyme leaves, divided 
  • 1 tbsp all purpose flour 
  • 4 zucchinis, julienne
  • salt and pepper to taste
  • 1.5 cups breadcrumbs
  • 2 tbsp butter, room temperature, diced 
  • 1/4 cup grated cheese (I used Gruyere, Parmesan also works, try experimenting!)     
  • 2 tbsp parsley leaves, chopped 


  1. In a pan over medium heat, sweat the onion in 1 tbsp oil until translucent. Add garlic and cook for another minute. 
  2. Tip in diced mushrooms, season with 2 tsp thyme, salt, and pepper. Cook until mushrooms have released their juices, about 10-15 minutes. 
  3. Add flour, stir and cook until a thick sauce forms. Pour mushrooms into a large gratin dish. 
  4. Heat up the remaining oil and cook zucchini for 5 minutes, season zucchini with 2 tsp thyme, salt and pepper. The zucchini should be softened, but not mushy. 
  5. Preheat oven to 425 F. 
  6. In a bowl, combine breadcrumbs, butter, and grated cheese. Mix with fingertips until butter is incorporated into the breadcrumbs. Alternatively, pulse in a food processor. 
  7. Cover zucchini layer with breadcrumb mixture and garnish with chopped parsley. Bake for 8-10 minutes or until the top is golden brown. Serve immediately. 

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