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Light Zucchini Gratin


Rate this recipe 3.5/5 (136 Votes)


  • 4 zucchini
  • scant 1 cup soy sour cream
  • 2.5 oz of grated cheese
  • Salt and pepper
  • nutmeg


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


Step 1

Preheat oven to 350 F
Cook zucchini and drain them. Ideally, cook the day before so they have more water "in excess".

Step 2

In a bowl, mash the zucchini with a fork. The pieces should be well reduced.

Step 3

Add soy sour cream, grated cheese, salt, pepper, and nutmeg. Mix well with fork.

Step 4

Bake for about 30 minutes depending on your oven. Serve hot with meat or fish.


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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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