Zucchini Gratin With Mushrooms {A Meatless Monday Recipe

Zucchini Gratin With Mushrooms {A Meatless Monday Recipe

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Inspired by Ina Garten, this zucchini gratin with mushrooms has a creamy sauce with Swiss cheese and a delectable crispy breadcrumb topping. Amazing flavor!

We purchased some fresh zucchini from the farmers’ market last weekend, not knowing what I would do with them. I should have known that I could look to Ina Garten for inspiration. I was inspired by her recipe for Zucchini Gratin and there was no doubt in my mind anymore what I was going to do with those beautiful zucchinis.

Served as a main course or side dish, this zucchini gratin with mushrooms features fresh zucchini, mushrooms, and onions are layered in a casserole dish with a creamy sauce with gooey cheese and then topped with breadcrumbs.

zucchini gratin ready to eat

For this recipe, I added in mushrooms and used Swiss cheese in place of the gruyere cheese, because gruyere cheese isn’t easy to come by and I always feel like I’m getting ripped off unless I can by it from the wholesale club.

Regardless, this gratin is creamy and flavorsome without being too rich. I loved the way the nutmeg complimented the squash and cream sauce. Both the nutmeg and the meaty mushrooms add an earthy flavor while the mushrooms provide a nice meaty texture that will satisfy any carnivore.

Here’s how I made it:

sliced zucchini with mountain view

How To Make Zucchini Gratin With Mushrooms

Preheat the oven to 400 degrees F.

Melt 3 tablespoons of the butter in a very large (12-inch) saute pan and cook the onions over low heat, until tender but not browned; about 20 minutes.

Add the zucchini to the pan and season with salt and pepper, to taste. Cover and cook, stirring occasionally, until tender; about 10 minutes.

Add the mushrooms to the pan, then season with nutmeg. Cook uncovered for 5 more minutes.

Meanwhile, heat the milk until hot, but do not boil or simmer.

zucchini mushrooms and milk in skillet

Stir in the flour; cook for 1 minute. Add the hot milk and cook over low heat for a few minutes, until it begins to thicken and turns into a rich sauce.

Pour the mixture into an 8 x 10-inch baking dish. Top the zucchini mixture with the enough Swiss cheese to cover it.

covering vegetables with cheese

Top the cheese with the breadcrumbs and dot with remaining tablespoon of the butter cut, into small pieces. 

Bake for 20 minutes, or until golden brown and bubbly.

zucchini gratin baking in oven
zucchini gratin on plate

This was a really nice gratin. The flavors were amazing and took us back to the kitchen for second helpings. 

I know this dish will send you back for seconds too!

Zucchini Gratin With Mushrooms

Inspired by Ina Garten, this zucchini gratin with mushrooms has a creamy sauce with Swiss cheese and a delectable crispy breadcrumb topping. Amazing flavor!
Course lunch, Main Course, Side Dish
Cuisine American, Meatless Monday, Vegetarian
Keyword Gratin, mushroom, zucchini
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 335kcal

Ingredients

  • 4 tablespoons unsalted butter divided
  • 3 medium onions cut in ½ and sliced
  • 2 pounds zucchini sliced ¼-inch thick (4-6 small)
  • Kosher salt and fresh cracked black pepper to taste
  • ½ pound shiitake mushrooms sliced
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk
  • ¾ cup Panko breadcrumbs
  • 8 ounces Swiss cheese (or Gruyere)

Instructions

  • Preheat the oven to 400 degrees F.
  • Melt 3 tablespoons of the butter in a very large (12-inch) saute pan and cook the onions over low heat, until tender but not browned; about 20 minutes.
  • Add the zucchini to the pan and season with salt and pepper, to taste. Cover and cook, stirring occasionally, until tender; about 10 minutes.
    Add the mushrooms to the pan, then season with nutmeg. Cook uncovered for 5 more minutes.
    Meanwhile, heat the milk until hot, but do not boil or simmer.
    Stir in the flour; cook for 1 minute. Add the hot milk and cook over low heat for a few minutes, until it begins to thicken and turns into a rich sauce.
  • Pour the mixture into an 8 x 10 inch baking dish. Top the zucchini mixture with the enough Swiss cheese to cover it. Top the cheese with the breadcrumbs and dot with the remaining tablespoon of butter cut into small pieces. 
  • Bake for 20 minutes, or until golden brown and bubbly.

Notes

Recipe adapted from Ina Garten.

Nutrition

Calories: 335kcal | Carbohydrates: 23g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 163mg | Potassium: 687mg | Fiber: 3g | Sugar: 10g | Vitamin A: 915IU | Vitamin C: 31.1mg | Calcium: 398mg | Iron: 1.4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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