Greek-style Gratin Zucchini

Today I woke up craving something with zucchini, and honestly, I think this whole thing started from how often I forget how many things you can make from a simple zucchini. The first time I tried cooking them this way, I think I messed up the proportions a bit – I added too much filling, it overflowed from the dish, and everything stuck to the bottom. I laughed and ate straight from the dish with a spoon, even though it had no shape, but it was good, no complaints! Since then, I’ve been making this version with small adaptations, depending on my mood and what I find in the fridge, and it has clearly become one of those recipes I turn to when I want something savory, filling, yet still light. You don’t need to be a culinary expert, honestly, but having the patience to scoop out the insides without breaking them is key…

To keep it brief: for me, serving four people (or about 2-3 hungry folks), this takes about an hour and a bit – let’s say 1 hour and 20 minutes including the dishwashing, maybe a bit quicker if you’re fast. It’s not hard, but it does require you not to skip any steps. If you rush, you risk the filling not binding together or not baking nicely.

I make these gratin zucchini quite often, especially when I want to trick my family into eating vegetables without complaining. Even if they see them on the table, people think they contain eggs, cheese, butter, things that “warm the soul,” not bland vegetables. I think it’s the ideal recipe for any leftover bread, a bit of cheese, and some wilting herbs. And, if you have the oven on, you can pair them with whatever you have in the fridge; you won’t even feel like you’ve worked.

1. First, I clean the zucchinis (just the ends, I don’t peel them if they’re young) and place them whole in boiling salted water for about 7-8 minutes. Important: don’t boil them until they turn mushy, just enough to soften them so you can work with them; otherwise, when you fill them, everything will slip through your fingers. If you see them cracking, you’ve cooked them too long – that happened to me the first time, it’s not the end of the world, but they’re hard to fill afterward.

2. I drain them and let them cool for a bit (you can’t cut them when they’re hot, you’ll burn yourself, I’ve been there!), then I slice them lengthwise. Using a teaspoon, I carefully scoop out the insides – I’m not too worried if I break a wall, but I don’t want to reach the thin skin because it will crack in the oven. I place the insides in a sieve to let them drain, otherwise, it’s too watery for the filling.

3. In a pan, I put a small chopped onion, a cube of butter (about the size of a walnut, without being too precise), and let the onion soften over low heat. When it becomes translucent, I add the zucchini insides and let it cook for about 5-7 minutes, stirring occasionally, to reduce some of the moisture. If it’s too liquid, I leave the pan uncovered so it evaporates quickly.

4. I turn off the heat, let it cool for 2-3 minutes, and then start mixing in the rest: 2 beaten eggs (or 3 if they seem small), crumbled bread (I use a food processor, crust and all, no fuss), about 60-70g of grated cheese (I prefer something salty, Parmesan works perfectly, but feta is good too), and about half a bunch of parsley. A little salt, freshly ground pepper, and if I’m in the mood, I add a bit of dill (not everyone is a fan, but it works for me). I mix everything well; it shouldn’t be too soft.

5. I place the drained zucchinis cut side up in a baking dish lined with parchment paper or greased with a bit of butter (or oil if you don’t want to wash up). Using a spoon, I fill them with the mixture, packing it in without forcing the walls.

6. For the sauce, I quickly make a béchamel (butter, flour, milk – see the exact recipe at the end if you’re unsure how), let it cool slightly, and mix it with a beaten egg. I spread it over the zucchinis to cover them as evenly as possible. On top, I grate some cheese (I’d say the rest of the 150g), then sprinkle with any leftover herbs.

7. I put the dish in the oven at 190-200°C for about 40-45 minutes, until they are golden on top and the whole house smells amazing. They aren’t good to take out immediately; I let them sit for 10 minutes to “set,” otherwise when I cut them, everything spills out.

This is how I make them every time, with slight variations. The important thing is not to forget the salt or to be heavy-handed with the butter – I once added too much, and it all overflowed in the dish. Similarly, if you add too much bread, it dries out badly. I suggest tasting the filling before putting it in the zucchinis; it saves you from surprises.

Tips from experience: if you have leftover meat, you can chop it finely and throw it into the filling for a heartier dish. It also works with diced smoked ham. If you don’t feel like making béchamel from scratch, you can use sour cream mixed with an egg, but it should be thick, not the liquid cooking cream, or it will curdle. If you don’t have salty cheese, add a pinch of salt everywhere. For those wanting something lighter – use olive oil instead of butter, add more herbs, and keep the egg only in the filling, not in the sauce.

If you want to turn it into a full meal, serve them alongside grilled meat or skewers; they pair perfectly. With a salad of tomatoes and cucumbers (and some good vinegar), you’ve got lunch sorted. For drinks, I prefer a dry white wine (Pinot Grigio works, whatever you have on hand, I don’t measure), or even a cold blonde beer – it goes perfectly if it’s warm outside.

The variations depend on what you have and what you feel like. Once, I added leftover mozzarella and some sun-dried tomatoes to the filling; another time, I included crushed red pepper, and it turned out interesting. I’m thinking of trying yellow zucchinis next time; I haven’t tested them, but I think they’d work. If you want it vegan, you can skip the eggs and cheese, add more bread, and some nutritional yeast for flavor, plus almond milk in the béchamel. I haven’t tried it personally, but I saw it done by someone, and it looked good.

They work best as a side dish with any meat – honestly, chicken, pork, or even fish if it’s not too flavorful. Or as a main dish if you don’t want something heavy. I’ve even eaten them cold in the morning with a slice of toasted bread and a long coffee; it’s not bad at all.

Frequently asked questions I’ve received or pondered myself:

- Can I use older zucchinis? Yes, but they might be more watery and have tougher skin, so peel them and be careful with the seeds, as they can be large. You might need to squeeze the insides a bit more aggressively; otherwise, the filling will be too liquid.

- Can I make it without salty cheese? Sure, but it won’t have the same depth of flavor. Add a bit more salt, maybe some grated Parmesan if you have it, or mix it with feta. I’ve tried it with regular cheese; it’s okay, but not as “tasty” in my opinion.

- What can I do if I don’t have bread? I’ve used coarse breadcrumbs, which works, but don’t use too much, or it will dry out. Once, I used leftover rolls, cut into cubes and slightly dried in the oven beforehand; it turned out very well.

- Can I prepare it in advance and bake later? Yes, but the filling tends to release water if it sits too long. I fill the zucchinis, place them in the dish, and keep the sauce separate in the fridge. After 4-5 hours, I bake them, and they turn out perfect.

- What if I don’t like parsley? Leave it out, use dill (if you don’t mind it), basil, or even thyme, depending on your taste and what you have at home. I’ve tested all variations.

- Can I freeze them? Honestly, I haven’t tried, but I think they would lose their texture when thawed and become watery. It’s better to keep them in the fridge for 2-3 days and reheat them in the oven.

- How do I make a simple béchamel sauce? One tablespoon of butter, one heaping tablespoon of flour, over low heat, mix until it forms a paste. Pour in 300ml of cold milk, mix quickly to avoid lumps, and let it thicken over low heat. Add salt and pepper, and you’re done.

Nutritional values, roughly: for a decent serving (about 2 pieces of zucchini per person), I estimate around 270-320 kcal, depending on how much butter and cheese you use. Carbohydrates from bread and vegetables, proteins from eggs and cheese, fats about half and half. If you remove the butter and cheese or reduce them, the calories drop significantly. It’s not “fitness,” but it’s not a bomb either. If you use whole grain bread and olive oil, you have an even lighter version. Plus, fiber from the vegetables, so it’s not bad for digestion either.

How to store and reheat? In the fridge, maximum 3 days, in a well-sealed container. When you want them warm again, put them directly in the oven (cover the dish with aluminum foil so they don’t dry out too much, about 15 minutes at 170°C), or if you’re in a hurry, in the microwave, but the texture won’t be the same. I don’t recommend freezing them – they never turn out as fresh in texture, but if you insist, try it with leftovers and see if you like it.

Ingredients (for 4 servings):

- Zucchini (about 500-600g), ideally young, for thin skin and tender flesh. They hold the “skeleton” of the dish, so don’t skimp on quality here.
- Bread (about 120-150g, crust or crumb, depending on taste and what you have). It acts as a binder and adds volume, plus it holds the filling together.
- Eggs (3 pieces, or 2 large). They bind everything, add flavor, and a bit of consistency.
- Herbs (a bunch of parsley, optional dill). For flavor and freshness.
- Butter (about 100-125g, depending on how generous you are). For taste, greasing, and “shine.”
- Salt, pepper – absolutely essential, they balance the flavor.
- Grated cheese (about 150g, to preference: Parmesan, feta, cheese, whatever you have). Adds umami, saltiness, and that nice golden crust.
- Onion (one small, for sweetness and flavor in the filling).
- Béchamel sauce (about 350ml, see the explanation above). It’s the creamy binding layer on top. If you don’t feel like it, you can use thick sour cream with an egg.

After washing and cutting off the ends, the zucchini is boiled in salted water for 6-8 minutes. They are drained and cut in half lengthwise. The flesh is scooped out with a teaspoon, chopped finely, and placed in a pot with chopped onion and butter, allowing it to sauté over low heat for 6-7 minutes. Once removed from the heat, the mixture is combined with 2 beaten eggs, bread crumbs, and half of the grated cheese, along with chopped parsley (reserve a little for topping), salt, and pepper to taste. Mix well and fill the zucchini halves, which are arranged side by side in a baking dish. The béchamel sauce is mixed with a beaten egg until frothy, spread over the zucchini, and the remaining cheese is grated on top using a fine grater. A little more chopped parsley is sprinkled on top, and it is baked for about 40-45 minutes. Serve warm.

I used young zucchini (zucchine). The bread can be used with the crust, but it should first be ground in a food processor. Parmesan can be used instead of cheese (that's what I used). I also added chopped dill to the mixture (I followed the recipe but like to experiment, so I changed a few things here and there, and I can say it turned out to be a tasty side dish that received compliments).

 Ingredients: 1/2 kg zucchini, 150 g bread (crumb), 3 eggs, 1 bunch of parsley, 125 g butter, salt and pepper to taste, 150 g cheese, 1 onion, béchamel sauce

 Tags:  gratinated zucchini