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Zucchini gratin Provencal


Rate this recipe 3.8/5 (27 Votes)


  • 2 large zucchini
  • 6 large tomatoes
  • 1 onion
  • 1 teaspoon garlic powder
  • 4 tbsp white wine
  • Grated cheese (such as Comté, Gruyère or Fontina)
  • 1 tablespoon parsley
  • 1 tablespoon thyme


Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly


Step 1

- Preheat oven to 410 ° F.
- Cut zucchini into rounds and sauté in a little olive oil. Reserve.

Step 2

- Sauté chopped onion in a little olive oil, add garlic and diced tomatoes and thyme.

Step 3

- Let reduce for about 20 min. Add salt and pepper to taste
- Add parsley.

Step 4

- In a dish, pour half the zucchini and sprinkle with grated cheese.
- Next add half the tomatoes.

Step 5

- Fill the dish with the remaining zucchini and tomatoes, sprinkle with cheese.
- Add the white wine.

Step 6

- Bake 30 minutes.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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