Baked Italian-Style Zucchini and Parmesan Gratin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thinly sliced zucchini layered with garlic, herbs, and Parmesan cheese baked to bubbling golden perfection, perfect as a side or light vegetarian main. This italian-inspired vegetarian ready in about 50 minutes pairs olive oil, minced garlic cloves, chopped fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with 1 tbsp olive oil.
  2. Step 2: In a small bowl, combine 2 tbsp olive oil with 3 minced garlic cloves, 1/4 cup chopped fresh basil, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Arrange half of the thinly sliced zucchini (3 medium zucchini sliced into 1/8-inch rounds) in an even layer in the baking dish. Brush half of the garlic and herb olive oil mixture evenly over the zucchini.
  4. Step 4: Sprinkle 1/2 cup grated Parmesan cheese evenly over the zucchini layer. Repeat with the remaining zucchini slices and brush with the remaining oil mixture.
  5. Step 5: Pour 1/2 cup heavy cream evenly over the zucchini layers. Top with the remaining 1/2 cup grated Parmesan cheese and 1/4 cup breadcrumbs.
  6. Step 6: Bake uncovered in the preheated oven for 30-35 minutes until the top is golden brown and the zucchini is tender when pierced with a fork. Let cool 5 minutes before serving.

Frequently asked questions

How long does Baked Italian-Style Zucchini and Parmesan Gratin take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Zucchini and Parmesan Gratin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Italian-Style Zucchini and Parmesan Gratin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Zucchini and Parmesan Gratin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Zucchini and Parmesan Gratin vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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