Zucchini Gratin
October 19, 2026
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My neighbours all grow zucchinis. Next year, I will too. For anyone who’s ever already grown their own, you know that by August, you’ll be finding them hiding under leaves. If you forget them they will be the size of a small baseball bat! And if you’re wondering how you’re going to eat them all, the French answer is usually a zucchini gratin, or a “gratin de courgettes”.
Mey neighbour told me about this simple recipe while picking them in the garden. She makes this courgette gratin when her husband isn’t home and she just wants a quick satisfying meal. It also works really well as a side with a piece of grilled fish or a roasted sea bream. I more often eat it as a light dinner with a green salad and some bread to mop up the creamy bits obviously. And it’s even nice cold the next day, straight from the fridge, standing up in the kitchen!
Table of Contents
Where zucchini gratin comes from
Let’s clear up the name of the ingredient first. In France we call them courgettes, and so do the British, but Americans use the Italian word, zucchini. Same vegetable, so a courgette gratin and a zucchini gratin are exactly the same dish.
“Gratin” comes from the French verb “gratter”, to scrape, and it originally referred to the crispy bits stuck to the bottom of the pan. Today it means anything baked in a shallow dish until there’s a golden crust on top. The French have made a gratin out of almost every vegetable going: potatoes, cauliflower, leeks, chard, pumpkin, endives.
The zucchini version has no famous origin story or birthplace. It’s a home-cooking classic that every French family makes a little differently. Some boil the zucchini first, some fry them, some add onions, and some swear by béchamel. But the most common version is this one: zucchini bound with eggs and crème fraîche, a good handful of grated cheese, and a little nutmeg.
The egg and cream mixture is close to a quiche filling, which is why the gratin sets into soft, sliceable layers instead of swimming in sauce. That’s what makes it so good, as long as you deal with the water first.
Ingredients
- Zucchini — medium ones are best. The big ones are more watery and have more seeds. Leave the skin on for colour and texture.
- Coarse salt — for draining the zucchini. It pulls out the excess water before baking.
- Olive oil — for a quick pan-fry before the zucchini go in the dish.
- Garlic — pressed, and cooked with the zucchini so it softens and doesn’t stay raw in the gratin.
- Eggs — these set the custard, so the gratin holds together when you serve it.
- Crème fraîche épaisse — thick crème fraîche gives the gratin its creaminess and a slight tang. Full-fat is the traditional choice.
- Grated cheese — gruyère, comté or emmental. In French supermarkets, “gruyère râpé” is often an emmental-style cheese, and it works fine. Comté or real Gruyère gives a deeper, nuttier flavour.
- Nutmeg — just a pinch, freshly grated. It’s the classic French match for eggs and cream.
- Salt, pepper and butter — to season the custard and butter the dish.
How to make zucchini gratin
1. Deal with the water first
Zucchini are over 90% water, and this is where most gratins go wrong. Salt the slices and leave them to drain for half an hour. You’ll be surprised how much water ends up in the bowl. Rinse off the salt and dry them well.
2. Give them a quick fry
A few minutes in a hot pan with the garlic gets rid of the last of the water and adds a bit of flavour. You don’t want them cooked through, just softened, with the pan dry.
3. Mix, pour and bake
Whisk the eggs, crème fraîche, most of the cheese and the seasoning, pour it over the zucchini, and finish with the rest of the cheese. It goes into a hot oven until the custard has set and the top is golden and bubbling.
4. Let it rest
Give it five minutes out of the oven before serving. The custard firms up a little, and it’ll cut into neat portions instead of sliding all over the plate.
Tools for this recipe
Check out my favorite kitchen essentials and cookware!
- Use a ceramic or enamelled baking dish around 20 x 30 cm, so the zucchini sit in an even layer and the top browns nicely.
- Use a colander to drain the salted zucchini, set over a bowl or in the sink.
- Use a large frying pan so the zucchini fry in a single layer instead of steaming.
- Use a garlic press to crush the garlic finely, so it spreads evenly through the zucchini gratin.
Tips for success
- Don’t skip the draining: it’s the difference between a gratin that holds together and one that swims in liquid.
- Rinse after salting: otherwise the gratin will be far too salty. Dry the slices well afterwards.
- Use medium zucchini: very large ones are watery and seedy, so if that’s all you have, scoop out the seeds first.
- Use full-fat crème fraîche: lighter versions can split in the oven and release more liquid.
- Let it rest before serving: five minutes out of the oven helps the custard set so it slices cleanly.
How to store it
- In the fridge: keeps for up to 3 days, covered or in an airtight container.
- Reheating: warm it in the oven at 180°C for 10 to 15 minutes, so the top stays crisp. The microwave works too, but it softens the crust.
- In the freezer: not ideal. The zucchini go watery and the custard can turn grainy once thawed.
More recipes to try
Variations
- With onions: soften a sliced onion in the pan before adding the zucchini, for a sweeter, rounder flavour.
- With goat’s cheese: swap the grated cheese for slices of goat’s cheese log on top. Lovely with a little fresh thyme.
- With tomatoes: alternate zucchini slices with tomato slices, for a more summery, Provençal-style gratin.
- With fresh herbs: add chopped basil, thyme or a little mint to the custard.
- With parmesan: swap some of the grated cheese for parmesan for a saltier, sharper crust.
FAQ
What is zucchini au gratin?
It’s zucchini baked in a shallow dish with a topping that browns in the oven, usually cheese. In France, the classic version binds the zucchini with eggs and crème fraîche, so it sets like a soft custard.
Is a courgette gratin the same as a zucchini gratin?
Yes. Courgette is the French and British name, and zucchini the American one. Same vegetable, same dish.
Why is my zucchini gratin watery?
Usually because the zucchini still had too much water in them. Salting and draining them, then frying them briefly, removes most of it before baking.
Do you peel zucchini for a gratin?
No. The skin holds the slices together and adds colour. Just wash them well and trim the ends.
What cheese is best for a French zucchini gratin?
Gruyère, comté or emmental are the classic choices. Comté and real Gruyère have the most flavour, while emmental melts beautifully and is milder.
Can I make this courgette gratin recipe ahead?
Yes. Assemble it a few hours ahead and keep it in the fridge, then bake it when you need it, adding a few extra minutes. Or bake it fully and reheat it in the oven.
Prep Time 20 minutes 
Cook Time 35 minutes 
Total Time 1 hour 25 minutes 
Servings 4Description
Ingredients
- 1 kg courgette zucchini, about 4 medium
- 1 tbsp coarse salt for draining
- 1 tbsp olive oil
- 2 cloves garlic pressed
- 3 eggs
- 200 ml crème fraîche épaisse
- 100 gr Gruyère cheese or comté or emmental
- 1 pinch nutmeg freshly grated
- ½ tsp salt
- 2 pinch black pepper freshly ground
- 1 knob butter for the dish
Equipment
Instructions
1. Slice and drain the courgettes
- Wash the courgettes, leave the skin on, and cut them into slices about 5 mm thick. Toss them with the coarse salt in a colander and leave to drain for 30 minutes. Rinse, then pat dry well with a clean tea towel.
2. Pan-fry the courgettes
- Heat the olive oil in a large frying pan over a medium-high heat. Add the courgettes and garlic and cook for 5 to 7 minutes, stirring, until the courgettes start to soften and any water has evaporated.
3. Preheat the oven
- Preheat the oven to 200°C and butter the gratin dish.
4. Make the custard
- In a mixing bowl, whisk the eggs and crème fraîche together. Stir in 70 gr of the cheese, the nutmeg, salt and pepper.
5. Assemble
- Spread the courgettes in the gratin dish. Pour the egg and cream mixture over the top and scatter with the remaining 30 gr of cheese.
6. Bake
- Bake for 25 to 30 minutes, until the custard has set and the top is golden. Leave to rest for 5 minutes before serving.
Notes
- Draining the courgettes is the key step. They’re over 90% water, and skipping this gives you a watery gratin.
- Rinse the courgettes after draining, or the gratin will be too salty.
- In France, “gruyère râpé” often means a grated emmental-style cheese. Comté or real Gruyère gives a richer flavour.
- Keeps 3 days in the fridge. Reheat in the oven at 180°C for 10 to 15 minutes.
Share your feedback and spread the love!
If you try this recipe, I’d love to hear how it turns out! Leave a ★★★★★ rating and your thoughts in the comments, it helps fellow French foodies discover this recipe too. Snap a photo and tag @obviously.french on Instagram. Come talk about it in our Facebook group. And don’t forget to save this recipe to Pinterest so you’ll always have it handy for your next French-inspired meal!
