Julia Child’s Zucchini Gratin Recipe is a classic French dish that is creamy, cheesy and full of flavor. Sliced zucchini is baked with a rich cream and cheese topping until golden and bubbly.
This dish is perfect as a side for dinner or a light vegetarian main course. Learning how to make Julia Child’s Zucchini Gratin brings a restaurant-quality meal to your kitchen.
With simple Ingredients for Julia Child’s Zucchini Gratin and step-by-step instructions, anyone can enjoy this elegant, comforting, and delicious recipe.
My Experience With This Recipe
The first time I made Julia Child’s Zucchini Gratin Recipe, I was amazed at how simple and satisfying it was.
The zucchini cooked perfectly and absorbed the creamy sauce beautifully. The cheese melted into a golden, bubbly layer on top, making the dish irresistible.
It was creamy but not too heavy and the flavor was fresh and elegant. This gratin quickly became a favorite in my kitchen for family dinners and special occasions.
Recipe Card Info
- Recipe Name: Julia Child’s Zucchini Gratin
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Course: Side Dish / Vegetarian
- Cuisine: French
- Calories: 250 kcal per serving
Equipment List
- Medium saucepan
- Large mixing bowl
- 9×13-inch baking dish
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Oven mitts
Ingredients You Need for Julia Child’s Zucchini Gratin
- 4 medium zucchini, thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated Gruyère or Swiss cheese
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- Salt and black pepper, to taste
- ½ tsp ground nutmeg (optional)
- 1 tbsp chopped fresh parsley (optional for garnish)
Step-by-Step Guide
Preheat the Oven
Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
Prepare the Zucchini
Wash zucchini and slice into thin, even rounds. Even slices help cook the zucchini evenly and absorb the sauce.
Make the Cream Mixture
In a saucepan, warm heavy cream with minced garlic, salt, pepper and optional nutmeg. Stir occasionally until lightly thickened.
Layer the Zucchini
Arrange half of the zucchini slices in the bottom of the baking dish. Sprinkle a portion of the Gruyère and Parmesan cheese on top.
Add More Layers
Add remaining zucchini slices. Pour cream mixture evenly over the zucchini. Sprinkle the remaining cheeses on top for a golden crust.
Bake the Gratin
Place the dish in the oven and bake for 30–35 minutes, or until the top is golden brown and bubbly.
Garnish and Serve
Remove from the oven and let it cool slightly. Sprinkle fresh parsley over the top for color and freshness before serving.
Tips to Make the Best Julia Child’s Zucchini Gratin
- Slice zucchini evenly for uniform cooking.
- Use fresh, high-quality cheese for the best flavor.
- Lightly pre-cook zucchini in the microwave for extra creamy results.
- Season each layer of zucchini for balanced taste.
- Let the gratin rest 5 minutes before serving to set the sauce.
Common Mistakes to Avoid
- Cutting zucchini too thick or too thin affects cooking.
- Skipping seasoning reduces flavor depth.
- Using low-fat cream will make the gratin less rich and creamy.
- Overbaking can dry out the zucchini.
- Not allowing the gratin to rest can make it runny.
Serving Suggestions
Julia Child’s Zucchini Gratin Recipe pairs wonderfully with roasted chicken, grilled fish or a light green salad. It can also be served as a vegetarian main course with crusty bread.
This gratin is perfect for family dinners, brunches or special occasions. The creamy, cheesy topping complements almost any protein or vegetable side, making it versatile and crowd-pleasing.
Variations You Can Try
- Add sautéed mushrooms for extra earthy flavor.
- Sprinkle breadcrumbs on top for a crunchy texture.
- Mix in thin slices of yellow squash with zucchini.
- Use goat cheese or Fontina instead of Gruyère for different flavors.
- Add fresh thyme or rosemary for aromatic notes.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Cover with foil while reheating to prevent the top from burning.
- Avoid microwaving for best texture; oven keeps the cheese golden.
- Leftovers can be frozen, but fresh zucchini gratin is best enjoyed immediately.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Fat | 18 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Health Benefits
Julia Child’s Zucchini Gratin Recipe provides vitamins and antioxidants from zucchini. Cheese and cream offer calcium and protein. Using fresh ingredients boosts flavor and nutrition.
Zucchini is low in calories and high in fiber, making this dish light yet satisfying. This gratin is a balanced, wholesome side dish that is both comforting and nutritious.
Julia Child’s Zucchini Gratin Recipe
Ingredients
- 4 medium zucchini thinly sliced
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 cup grated Gruyère or Swiss cheese
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- Salt and black pepper to taste
- ½ tsp ground nutmeg optional
- 1 tbsp chopped fresh parsley optional for garnish
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
Prepare the Zucchini
- Wash zucchini and slice into thin, even rounds. Even slices help cook the zucchini evenly and absorb the sauce.
Make the Cream Mixture
- In a saucepan, warm heavy cream with minced garlic, salt, pepper and optional nutmeg. Stir occasionally until lightly thickened.
Layer the Zucchini
- Arrange half of the zucchini slices in the bottom of the baking dish. Sprinkle a portion of the Gruyère and Parmesan cheese on top.
Add More Layers
- Add remaining zucchini slices. Pour cream mixture evenly over the zucchini. Sprinkle the remaining cheeses on top for a golden crust.
Bake the Gratin
- Place the dish in the oven and bake for 30–35 minutes, or until the top is golden brown and bubbly.
Garnish and Serve
- Remove from the oven and let it cool slightly. Sprinkle fresh parsley over the top for color and freshness before serving.
Notes
- Slice zucchini evenly for uniform cooking.
- Use fresh, high-quality cheese for the best flavor.
- Lightly pre-cook zucchini in the microwave for extra creamy results.
- Season each layer of zucchini for balanced taste.
- Let the gratin rest 5 minutes before serving to set the sauce.
FAQs about Julia Child’s Zucchini Gratin Recipe
Q1: Can I use yellow squash instead of zucchini?
Yes, yellow squash works well. It has a similar texture and mild flavor. Mix both for a colorful dish.
Q2: Can I make it ahead of time?
Yes, assemble the gratin and refrigerate. Bake just before serving for fresh, golden results.
Q3: Can I use low-fat cheese or cream?
Yes, but the dish will be less creamy and rich. Full-fat options give the best flavor.
Q4: How long can leftovers last?
Store in the fridge for up to 3 days. Reheat gently in the oven for best texture.
Q5: Can I add herbs for more flavor?
Absolutely. Thyme, rosemary, or parsley enhance the gratin’s aroma and taste without overpowering the zucchini.
Final Thoughts
Julia Child’s Zucchini Gratin Recipe is simple, elegant and delicious. Learning how to make Julia Child’s Zucchini Gratin brings creamy, cheesy comfort to your table.
With easy-to-follow Ingredients for Julia Child’s Zucchini Gratin and step-by-step instructions, this dish is perfect for family dinners or special occasions.
Its golden, bubbly top, tender zucchini and rich flavor make it a standout side dish. Try it today to enjoy a classic French recipe in your own kitchen.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!