Name: Zucchini Augratin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 medium zucchinis, sliced into thin rounds; 2 tablespoons butter; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup heavy cream; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup shredded mozzarella cheese; 1 cup panko breadcrumbs; 2 tablespoons melted butter (for the topping)

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Zucchini Augratin is one of those creamy, cheesy casseroles I keep coming back to. With tender zucchini slices layered under a rich, velvety cheese sauce and topped with golden, buttery breadcrumbs, it’s the perfect side dish for a cozy dinner or special gathering.

Why You’ll Love This Recipe

I love how this dish takes humble zucchini and transforms it into something comforting and indulgent. The blend of cheddar, Parmesan, and mozzarella creates a luscious texture and deep flavor. It’s easy to prepare and always gets rave reviews, whether I serve it with roasted meats or on its own. Zucchini Augratin

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium zucchinis, thinly sliced (3–4)
Butter (2 tablespoons for the sauce + 2 tablespoons melted for the topping)
Large onion, finely chopped (1)
Garlic cloves, minced (2)
Heavy cream (1 cup)
Cream cheese, softened (4 ounces)
Shredded cheddar cheese (1 cup)
Grated Parmesan cheese (½ cup)
Salt (1 teaspoon)
Pepper (½ teaspoon)
Shredded mozzarella cheese (1 cup)
Panko breadcrumbs (1 cup)

Directions

I start by preheating my oven to 375°F (190°C).
In a large skillet, I melt 2 tablespoons of butter over medium heat. I sauté the chopped onion for about 5 minutes until it’s soft and translucent.
I add the minced garlic and cook for 1–2 minutes until fragrant.
I stir in the heavy cream and cream cheese, mixing until smooth.
I add the cheddar and Parmesan cheeses, stirring until everything melts into a creamy sauce. I season it with salt and pepper, then remove it from the heat.
In a greased baking dish, I layer the zucchini slices, overlapping slightly.
I pour the cheese sauce evenly over the zucchini, making sure all the slices are covered.
In a small bowl, I mix the panko breadcrumbs with the melted butter.
I sprinkle shredded mozzarella over the creamy zucchini, then top it with the buttery breadcrumbs.
I bake the dish for 25–30 minutes, until the top is golden and the zucchini is tender.
I let it cool for a few minutes before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes add a pinch of nutmeg or thyme to the cheese sauce for added warmth.
When I want a sharper flavor, I use aged white cheddar or Gruyère.
For a gluten-free version, I swap panko with gluten-free breadcrumbs.
I’ve also made this with yellow squash mixed in for extra color and texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes to crisp the topping again. The microwave works too, but the breadcrumbs may soften.

FAQs

Can I make Zucchini Augratin ahead of time?

Yes, I often assemble it a few hours in advance and keep it in the fridge. I just add the breadcrumb topping right before baking to keep it crispy.

Do I need to peel the zucchini?

No, I leave the skins on—they hold the shape and add nutrients. I just wash them well before slicing.

Can I use different cheeses?

Absolutely. I’ve used Gruyère, fontina, and even goat cheese for different flavor profiles. Just aim for cheeses that melt well.

How do I prevent watery zucchini?

I slice and lightly salt the zucchini, letting it sit for 10 minutes, then pat it dry before layering. This helps reduce moisture in the final dish.

Can I freeze Zucchini Augratin?

It’s best fresh, but I’ve frozen it in portions. I let it cool, wrap it tightly, and freeze for up to 2 months. I reheat it in the oven to bring back the texture.

Conclusion

Zucchini Augratin is my favorite way to elevate a simple vegetable into something decadent and crowd-pleasing. It’s creamy, cheesy, and crisp on top—everything I love in a baked dish. Whether it’s a side or the star of the meal, it always disappears fast at the table.