The zucchini and potato gratin, a great oven-baked side dish, easy and affordable, is enjoyed by everyone; I often make it by varying the type of cheese used for the gratin.
Not just a side dish, this zucchini and potato gratin can also be enriched with cooked ham placed between the slices of zucchini and potato to simply turn it into a main course.
Without breadcrumbs, it’s perfect for everyone and, in my opinion, lighter since we’re not adding extra carbohydrates to the recipe.
Below are more ideas for cooking potatoes, and then we’ll go right under the photo to discover how to prepare the Zucchini and Potato Gratin!!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Zucchini and Potato Gratin Ingredients
- 3 potatoes (large)
- 3 zucchini
- 1 onion
- 4 tablespoons extra virgin olive oil
- 5 oz mozzarella (fior di latte)
- to taste salt
- to taste rosemary
Preparation of Zucchini and Potato Gratin
Preparing the zucchini gratin is really easy and quick. First, wash potatoes and zucchini, peel the potatoes, and cut them into slices approximately 1/4 inch thick.
Trim the ends of the zucchini and cut them to the same size as the potatoes.
Heat 2 tablespoons of oil in a large skillet, and cook the potato slices for a few minutes without browning them; they just need to soften. It took me only 5 minutes, then remove them with a slotted spoon and place them on kitchen paper.
In the same pan, sauté the finely chopped onion with another tablespoon of oil. Once it becomes translucent, turn off the heat and set aside.
Preheat the oven to 392°F, in static mode, and spread the remaining tablespoon of oil over the bottom and sides of an ovenproof ceramic dish.
Start assembling the zucchini gratin by arranging a slice of potato and a slice of zucchini to cover the entire dish, season with a pinch of salt.
Spread the cooked onion over the potatoes and zucchini with the cooking oil.
Cut the mozzarella into slices and then into small pieces and set aside.Bake the gratin of zucchini and potatoes in the middle shelf of your oven for 20 minutes, take it out, distribute the cheese in small pieces all over the surface and finely chopped rosemary.
Place the zucchini gratin back in the oven until the cheese melts and the surface is lightly golden.Remove from oven, sprinkle with finely chopped rosemary, let rest for 5 minutes, and serve.
Variations and Tips
Before adding the cheese, check the cooking degree of potatoes and zucchini. If they are still too hard, extend the cooking time, and add the cheese afterward, otherwise, it could burn.
If you prefer, you can add freshly chopped basil at the end of cooking instead of using rosemary.
You can further enrich the zucchini and potato gratin with thin slices of cooked ham placed between the vegetables, always before the cheese.
You can cook the zucchini and potato gratin in an air fryer at 338°F for 15 minutes.
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